This short post is full of sweetness, and it recalls the flavors and scents of Sicily.
My grandmother used to say: What do you need more in your life than “cassatelle”?
Typical dessert of the province of Trapani, for the accuracy of Calatafimi, Castellammare del Golfo and Alcamo (my town). This traditional Easter dessert is being enjoyed at any time of year.
If you are in the vicinity of Castellammare del Golfo and Alcamo, around 5-6 am, you can buy the freshly made cassatelle, in the already opened patisserie, what a pleasure!
Together with cannoli, the cassatelle are my favorite desserts, and whenever I go to Sicily, aunt Concetta brings me a tray full of cassatelle.
Oh my Gosh! how do you renounce these good things?
Aunt Concetta’s Cassatelle
- 1 Kg flour 00 4 cups
- 250 g lard or margarine 1 cup
- 250 g sugar ¾ cup
- ~1 cup white wine
- grated lemon peel
- 1 ½ Kg ricotta 6 cups
- 300 g sugar 10 oz
- 100 g chocolate drops 3.5 oz
- Mix the lard and the flour with your hands.
- Incorporate sugar.
- Add gradually the wine until you get a firm dough, then cover and let stand for 30 minutes.
- Roll out the dough into a thin sheet and make small disk with cutter disks of 12cm (5 in) of diameters.
- Put the ricotta in a colander to drain and store in the
refrigerator overnight, then sift it, mix it thoroughly in a bowl with the sugar and add the chocolate drops.
- Put the ricotta cream on half of one disk and cover
with the other half, seal the edges pressing them with a fork.
- Fry the Cassatelle in hot oil and, as they become golden,
drain them on paper towels.
- Sprinkle with powdered sugar.