NEWS
Recipe and history dela cassatella - www.favignanalidoburrone.it

www.favignanalidoburrone.it


The cassatella is a delicacy typical of western Sicily, usually made based cream cheese, assumes different variations depending on where you are located.

Agira, for example, the cassatella is a sweet made with ricotta cream and almonds; same goes for Troina, another city in the province of Enna.
In Palermo, however, in addition to the base and ricotta pie crust, you can find an exquisite variant based chickpeas, seasoning particularly typical of the city of Partinico and Lascari, where the cream is also enriched with cinnamon, chocolate and pumpkin.

In the area of Marsala, the crescents with sheep ricotta cream and white wine, are called cappidduzzi at Mazara del Vallo are known by the term ´raviola´.
Well known in Palermo, are also cassateddi of fucu, buccellati stuffed with figs alone, known in the area of Castellammare del Golfo and Alcamo (in the province of Trapani), under the name of ´cuddureddi´.

The cassateddi (in Sicilian dialect) are typical sweets of Sicilian cuisine which are normally made for Easter, but now can be found throughout the period of the year, in rotisseries and bakeries in western Sicily. Originate in the Trapani area, particularly the city of Calatafimi, where they were known as early as 1700. Today there are in the list of the Ministry of Agriculture and Forestry that identifies them as Agribusiness Traditional Product of Italy.

In the area of Erice, cassatelle are also made of a variant salt, which is offered to its guests as a first course. The dough with a filling, often made with meat sauce or cheese, it is boiled, cooked in the broth of fish or meat, and then served.
The recipe that we here at present, is the most common variant cake with cream cheese and chickpeas before then, possibly, to make the perfect cassatella a product to be enjoyed as an appetizer or snack midmorning.


For the cream cheese:

ingredients

1 kg of ricotta

700 grams of sugar

100 grams of dark chocolate chips

100 grams of angel hair (or pumpkin)

Grated rind of one lemon


For the chickpeas:

ingredients



800 grams of chickpeas

300 grams of powdered sugar

cocoa

100 grams of hair angel diced (or pumpkin)

100 grams of dark chocolate drops

cinnamon


For the dough will need:

1 kg of wheat flour

150 grams of lard (or butter, failing)

100 grams of sugar

2 egg yolks

2 glasses of white wine

Oil for frying


proceedings

If you decide to realize cassateddi and fill them with cream cheese, you must first pass the raw material through a sieve to get rid of excess serum. You can then mix it with the sugar, the chocolate chips and the angel hair. Finally add the lemon zest, and keep the mixture aside so he can prepare the dough.

As regards the chickpea, it will be necessary first of all to put the raw material to soak for at least 24 hours, prior to the time of preparation of the cake. If you have a pressure cooker, you will not need to wait: in fact you can just boil the beans for up to 10 minutes. Once cooked, the beans will have to be passed in a colander and then be amalgamating with powdered sugar, cocoa powder (a little), cinnamon, chocolate chips and angel hair.

Now go to the realization of the dough, working well the flour with lard. Once the two ingredients are well blended, you can add the egg yolks, sugar and white wine necessary to obtain a homogeneous and compact. Now make a ball and wrap in plastic wrap: must rest in the fridge for about an hour. Once spent the rest time, it´s time to roll out the dough. With a pastry cutter or a saucer 13 cm will be necessary to obtain the diskettes which will then become our ravioli.

Now fill half of the discs with one of the two creams, and spennellatene the edges with the egg whites advanced, so that once folded, the cassateddi do not open during cooking. You can close very well cassateddi, giving them the shape of a crescent, and rifiniteli, if you want it, with a pastry cutter or wheel adequate to form a set of teeth along the edge.
Once fried, it will be better to arrange them on a plate lined with paper towels, so that will help to release excess oil. For the garnish enough icing sugar and cinnamon powder in the desired quantities; do not let cool too, and good appetite.