Mary Taylor Simeti's Cassateddi Di Ricotta (Ricotta Turnovers)
- 3-3/4 cups flour (the writer suggests one part pastry flour to 3 parts all-purpose flour)
- One-quarter cup sugar
- One-quarter cup unsweetened cacao
- 1 cup white-colored wine
- One-half cup lard
- 1 and something-half pounds ricotta, well drained after some salt put into it
- 1 cup sugar
- One-half cup semisweet chocolate bits or grated rind of just one lemon
- Vegetable oil for frying
- One-half cup superfine sugar, or granulated sugar ground fine
- 1 teaspoon ground cinnamon
Sift together the flour, sugar, and cacao onto a marble or wooden surface. Create a well and add some wine gradually, using nearly as much as it requires to create a fairly compact dough. Cut the lard into small pieces and knead it slowly in to the dough. Knead not less than fifteen minutes, working the dough out right into a lengthy strip and folding it back on itself in order to incorporate just as much air as you possibly can, before the dough is extremely smooth and elastic, and glossy although not greasy to touch. Place the dough right into a bowl, cover having a towel or perhaps a lid, and allow it to are a symbol of an hour or so.
Save the ricotta. Beat within the sugar, and stir within the chocolate bits or, if you like something less sweet, the lemon rind.
Unveil the dough to some very thin sheet, and eliminate 3-inch disks. On every disk convey a scant tablespoon of ricotta. Fold the disks over into half-moons and. moistening. the perimeters after some water, seal them carefully.
Fry the turnovers in adundant and incredibly hot (about 375 levels F.) vegetable oil, a minimum of 3 inches deep) until they're delicately browned. Drain on absorbent paper and serve while still warm, sprinkled with ground cinnamon and granulated sugar that's been ground to some fine texture inside a mortar.
The next recipe was obtained from POMP AND Nutrition: TWENTY-FIVE CENTURIES OF SICILIAN FOOD by Mary Taylor Simeti (The Ecco Press, 1998, Reprinted by arrangement with Alfred A. Knopf, Corporation.)
StarChef Mary Taylor Simeti was created and elevated in New You are able to City. In 1962 she made her first visit to Sicily, where she now lives together with her husband as well as their two children. She's the writer of ON PERSEPHONE’S ISLAND: A SICILIAN JOURNAL (1986).
1999 StarChefs All legal rights reserved.
