Aug

13

Cassata alla Siciliana to go

August 13, 2008 |

Last night I had friends over for dinner and I prepared a typical meal from Calabria, the region where I often go on vacation. The menu was as follows: fried eggplants balls, pasta with ‘nduja, Pecorino cheese and onion marmalade, but up until the last minute I didn’t know what to prepare for dessert. I was thinking about some sort of dessert with ricotta I would have like to make Cassata alla siciliana but I didn’t want to work too much and also use the oven in this hot weather.  Then I had an idea to prepare only the Cassata filling and serve it in glass cups. I thought that it could be a great alternative, much faster than the classic recipe and less complicated even if the ingredients are the same except for the Pan di Spagna, sponge cake, the glaze and the almond paste. I’m usually against modifying original recipes but in this case I was just using the filling. If you want to see the real Cassata alla Siciliana check out this video.

The dessert came out really good, my guests appreciated it too and I think you should also give it a try. Remember the ingredients have to be extremely fresh especially the ricotta and of course the candied fruits, better if you find the whole fruit ones.

Cassata alla siciliana to go

Ingredients:
1 lb. fresh sheep’s milk ricotta if you don’t find it use the regular one
3/4 cup sugar
1/4 cup water
1/2 vanilla pod
1/3 cup semi sweet chocolate chips
1/2 cup finely cubed mixed candied fruit (orange, candied squash called “zuccata”, cedar etc.)
2 Tbsp. peeled and coarsely chopped pistachios
1/4 tsp. orange flowers water

In a small pan melt the sugar at low temperature with water and the vanilla. When ready eliminate the vanilla pod. In the meantime pass the ricotta through a fine vegetable ricer twice and put it in a bowl. With a wire whisk combine the ricotta with the sugar syrup until fluffy. Blanch the pistachios in hot water, then peel them and chop them. Add the rest of the ingredients to the ricotta cream and mix well.  Arrange the cream in each glass and decorate with the candied fruits, chocholate chips and pistachios. Refrigerate for at least 3-4 hours. This dessert can also be served the day after.


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