Aunt Concetta Cassatelle is full of sweetness and recalls Sicily’s flavors and scents.
My grandmother used to say: What do you need more in your life than “cassatelle”? And I guarantee you that Aunt Concetta cassatelle is an explosion of taste in your mouth.
This is a typical dessert of the province of Trapani, for the accuracy of Calatafimi, Castellammare del Golfo, and Alcamo (my town). This traditional Easter dessert is 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 is my favorite dessert, and whenever I go to Sicily, Aunt Concetta brings me a tray full of castella.
Oh my Gosh! How do you renounce these good things?
Aunt Concetta Cassatelle- Sicilian Recipe
Description
Aunt Concetta Cassatelle, or cassateddi or casatelle, is a traditional Sicilian pastry often associated with the Easter holiday. They are typically made with a sweet dough filled with a creamy ricotta cheese filling, flavored with citrus zest, and enhanced with chocolate. Here's a basic recipe for making Aunt Concetta cassatelle:
Ingredients
Dough
Ricotta Cream
Instructions
Dough
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Mix the lard and the flour with your hands.
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Incorporate sugar.
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Add the wine gradually until you get a firm dough, then cover it and let it stand for 30 minutes.
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Roll out the dough into a thin sheet and make a small disk with cutter disks of 12cm (5 in) in diameter.
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Ricotta Cream
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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.
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Assembling
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Put the ricotta cream on half of one disk and cover it with the other half. Seal the edges and press them with a fork.
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Fry the Cassatelle in hot oil and, as they become golden, drain them on paper towels.
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Sprinkle with powdered sugar.
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