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Almond
pastry - Pasta di mandorle |
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Ingredients
for 6 servings
1 lbs of peeled sweet almonds,
1 lbs of icing sugar,
1 sachet of vanillin,
1/2 spoon of bitter
almond essence,
6 drops of cinnamon essence,
1/2 cup of water,
caster sugar. |
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Preparation
Mince the almonds with a spoon of caster sugar. Melt the
water and the icing sugar and stir, pour all in a saucepan
on a low flame
till the sugar begings to rope.
Switch off the flame and add the vanillin, the two essences
and the almond powder stirring
energetically. When homogenous,
turn onto a wet marble board and knead till smooth, make
little balls and let them dry for a day.
Knead the little
balls again. Then using the little moulds sprinkled with
icing sugar, you can prepare the sweets desired. You can
even colour them after drying them for two days.
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Ricotta
cream
- Crema di ricotta |
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Ingredients
for 4 servings
1 lbs of sheep ricotta,
5 1/2 oz of caster sugar,
1/2 sachet of vanillin,
salt TT. |
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This cream is
the base for preparation of the filling of typical Sicilian sweets
such as "cannoli", "sfince" and "cassata".
The cream is usually enriched with chocolate or candied fruit.
Preparation
Sieve the ricotta and pour it in a bowl. Add the sugar,
the vanillin, a pinch of salt and stir well to make a smooth
cream.
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Baked ricotta tart - Crostata di ricotta al forno |
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Ingredients
for 4 servings
1 lb of flour,
7 oz. of margarine,
5 1/2 oz of caster sugar,
1 egg and 2 yolks,
4 tbsp of Marsala wine,
1 tbsp of icing sugar,
1/2 tbsp of bitter cocoa,
butter and flour for the mould.
For the filling
1 1/2 lbs of ricotta,
7 oz of caster sugar,
1 sachet of vanillin,
2 1/2 oz bitter chocolate,
milk,
salt |
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Preparation
Knead the flour with the caster sugar, the egg, the yolks,
the Marsala wine and the softened margarine. When the pastry
is
homogenous cover it with plastic wrap and put it in the
fridge for 30 min. In the meantime prepare the cream mixing
the ricotta with
the sugar, the vanillin, the salt, and the
chocolate.
Roll the pastry out in two sheets. With the first cover the
bottom and the rims of
the baking pan floured and buttered.
Poke the pastry with a fork and fill with the ricotta mix,
level and cover with the remaining
pastry, sealings the rims.
Spread some of milk on top and bake at 180 ° for 45 min.
Remove the cake from the oven and let it cool
down. Transfer
to a dish and sprinkle icing sugar and cocoa on top. The
tart will be more tasty after a few hours in the fridge.
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Ricotta
flan - Sformato di ricotta |
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Ingredients
for 4 servings
14 oz. linguine,
2 green zucchini,
1 glass extra virgin olive oil,
parmesan (or pecorino) grated
1 clove of garlic,
salt, pepper TT. |
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Preparation
Mix the ricotta with the sugar, the vanillin, the beaten
eggs, some salt and cinnamon.
Add chocolate in chips and pour all in a
buttered and floured
baking-pan.
Bake at 200° for 45 min, after take out from the oven
and let it cool down.Once cold, sprinkle with
icing sugar.
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Sicilian
Cassata - Cassata siciliana |
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Ingredients
for 6 servings
For the cake
7 oz of flour,
4 eggs,
7 oz of caster sugar,
1 bag of baking powred,
1/2 sachet of vanillin,
shredded citrus peel,
salt TT,
Marsala or vermouth,
butter and flour for the mould
For the almond pastry
9 oz of peeled almonds,
9 oz of icing sugar,
caster sugar,
1/4 cup of water,
1 pinch of vanillin,
4 drops of cinnamon essence,
4 drops of bitter almonds essence,
green food colouring
For the filling
1 lbs of sheep ricotta,
5 1/2 oz of caster sugar,
1 pinch of vanillin,
2 oz of diced candied fruit,
2 oz of dark chocolate,
salt TT |
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To make the
cassata the special 25 diameter mould with flaring rims is necessary.
Preparation
For the cake beat the yolks with the sugar and add the flour,
the vanillin, the shredded lemon peel, the baking powder and
at the
end the whites beaten stiff with a pinch of salt.
Pour the pastry in a baking-pan buttered and floured and bake
it at 358° F, for 30-
35 min; after cooking cool down. Mince
the almonds with 1/2 spoon of caster sugar and add it to the
syrup prepared with water and
icing sugar cooked on a low flame.
Add the essences and the vanillin and knead the pastry on a wet
marble board to obtain a
smooth and homogenous pastry. Add the
food colouring and knead again.
Put it in the fridge. Mix the ricotta with the sugar, the
vanillin
and some salt; after add the chocolate and the candied fruit,
put all in the fridge.
Cover the mould with plastic wrap and the
rims with the almonds
pastry, rolled out 1/2 cm thick and as large as the rims.
Cover the bottom of the baking pan with slices of
cake 8-10 mm
thick and sprinkled with Marsala or Vermouth melted in water.
Now pour the filling and cover again with cake slices
sprinkled
with liquor. Cover with a dish the same diameter as the mould
and press a little, put it in fridge for 20 min. Turn the
mould
upside down onto a dish and remore the plastic wrap. Melt the
icing sugar with the lemon juice and pour it on the cake
surface
spreading it with a knife, let it dry up and decorate with candied
fruit. Serve cold.
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Cannoli - Cannoli |
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Ingredients for
8-10 cannoli
For the rolls
9 oz of flour,
1 tbsp of caster sugar,
1 teaspoon of bitter cocoa,
1 1/2 oz of margarine,
1 tbsp
of marsala wine,
1 white of egg,
icing sugar,
salt,
vegetable oil
For the ricotta cream
1 lbs of sheep ricotta,
5 oz of caster sugar,
1/2 teaspoon of vanilla essence,
2 oz of chipped
dark chocolate,
2 oz of diced candied fruit,
salt.
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Preparation
Mix the flour with margarine, sugar, cocoa, Marsala wine
and salt adding the necessary water to make the mix smooth.
Put the
pastry in the plastic wrap and leave it in the fridge
for about 1/2 hour. Roll out the dough and cut some pieces
in oval shape; then
toll them up around the special aluminium
tubes, sealing the edges together with the beaten white of
the egg with some drops of
water. Deep fry the rolls in hot
oil, strain and put them on kitchen paper, slip the aluminium
tubes out only when the fried rolls are
completely cold.
Mix the ricotta with the sugar, the vanilla essence, and
the salt adding, if desired, the chocolate chips and the
diced
candied fruit. A few minutes before serving fill the
empty rolls with the ricotta mixture and sprinkle with icing
sugar.
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S. Joseph
"sfince" (kind of doughnuts fillets with ricotta) - Sfince
di San Giuseppe |
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Ingredients
for 6 servings
2 1/2 cups of water,
3 1/2 oz of butter,
12 oz of flour,
5 eggs and 4 yolks,
4 tbsp of caster,
sugar,
1 1/2 tbsp of baking powder,
salt,
vegetable oil,
icing sugar,
14 oz of ricotta cream,
2
oz of chocolate chopped,
2 oz of cubed candied fruit. |
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Preparation
Boil the water together with the sugar, the butter and some
salt, then pour in the flour and stir well. Cook the pastry till
it detaches
from the saucepan rims, let it coll and add the eggs
and the baking powred, stirring continuosly.
Once the pastry is soft and
homogenous, cover it with a cloth
and make it leaven for about 45 minute. Take 2-3 spoons of pastry
for each doughnut and fry
them in deep hot oil. Once they are
swollen and browned, strain and put them on the kitchen paper.
Mix the chocolate and the
candied fruit with ricotta and then
spread the cream on the fried "sfince"; sprinkle with
icing sugar and serve.
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