I hope to win you over even more with these MINI RICOTTA PIES. They contain all the essence of my land, from fresh ricotta to the scent of lemon, with a warm chocolate heart.

Mini Ricotta Pies – Original Sicilian Recipe

Sicilian ricotta has been one of the island’s most used and critical raw materials for centuries, conditioning the entire Sicilian cuisine from savory to sweet. Cakes, desserts, and creams benefit from the unmistakable properties of this dairy product, which combine density and delicate taste.

Mini Ricotta Pies – Original Sicilian Recipe

Ricotta processing is strongly linked to the millenary tradition. Whey is combined with other milk of the same type, which can be bovine or ovine, then heated up to about 80-85 ° C. Subsequently, the ricotta is naturally floated up. It is collected in containers and left to cool on a unique table. It is collected in containers like this in the photo, which are called in Sicilian “fascedde” in the plural, singular “fascedda“. A round woven basket of vinchi (shrub) (junco in Sicilian). The most modern ones are plastic.

The photo you see below was kindly granted to me by the Azienda Casearia Camuglia (www.alcantaraformaggi.it), a company that stands at the foot of the Etna volcano (Sicily) where all the products, from cheeses to dairy products, maintain all the artisan processing techniques in such a way to preserve the organoleptic characteristics of the original product.

Sicilian Ricotta

If you were to go to Sicily, don’t miss tasting these delicious cheeses and ricotta cheeses produced from milk from controlled cows and sheep that are grown in the open air like years before.

Mini Ricotta Pies – Original Sicilian Recipe

Mini Ricotta Pies – Original Sicilian Recipe

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins Difficulty: Beginner Servings: 8 Best Season: Suitable throughout the year

Description

 Mini Ricotta Pies - They contain all the essence of my land, from fresh ricotta to the scent of lemon, with a warm chocolate heart.

Ingredients

Instructions

    • Drain the ricotta overnight or for six hours.
    • Add the sugar and work it until it becomes a smooth cream.
    • Add the whipping cream slowly, stirring constantly.
    • Add the eggs one by one, mixing them well, and then add the melted butter, continuing to mix.
    • Add the lemon zest and the sifted flour and work the mixture until smooth.
    • Pour the mixture into the molds (I used the colorful silicone ones bought from Amazon; they are extraordinary). Put a bit of chocolate (as significant as the top of your index finger) into the batter and push it down so that when it melts, you have a chocolate layer.
    • Bake at 180°C (350°F) in a preheated oven for at least 50 minutes. They will be ready when their insides are cooked, and they will be tested with a toothpick.
    • Let cool, remove from molds very gently, and …
Keywords: mini ricotta pies
Add a review

Your email address will not be published. Required fields are marked *

Add a question

Your email address will not be published. Required fields are marked *

Min

Share it on your social network