Cassatella di Calatafimi
Cassatella di Calatafimi is a traditional fried pastry from the province of Trapani in Sicily. It is a delicious crispy ravioli filled with sweet ricotta, sugar and chocolate, perfect for holidays and local food festivals. A dessert that captures the authentic flavors of Sicilian pastry-making, where the simplicity of ingredients conceals the excellence of the result.
Preparation
- 1
Prepare the sandy dough: mix the flour with softened butter, add the eggs and salt. Knead until you obtain a homogeneous mixture and let it rest for 15 minutes.
- 2
Meanwhile, prepare the filling: pass the fresh ricotta through a sieve to make it creamy, add the sugar and mix well.
- 3
Cut the dark chocolate into small pieces and gently fold into the ricotta cream.
- 4
Roll out the dough on a floured surface to a thickness of approximately 2-3 millimetres.
- 5
Cut the dough disk into regular squares of about 8 centimetres per side.
- 6
Fill the centre of each square with a spoonful of ricotta and chocolate filling, then fold the dough to form a triangle and seal the edges by pressing firmly.
- 7
Heat the oil in a deep pan to approximately 170°C. Fry the cassatelle in small batches until they become golden and crispy, about 2-3 minutes per side.
- 8
Drain them on absorbent paper, then transfer them to a plate and dust generously with icing sugar while still warm.
- 9
Serve the cassatelle lukewarm or at room temperature, preferably on the same day they are prepared.
Chef's Tips
For an even more indulgent filling, add a pinch of cinnamon to the ricotta cream. The oil must be at the right temperature to achieve crispy frying: if too hot, the outside will burn before the inside cooks through.