Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Montevago Flaky Cassatelle: A Sweet Slice of Sicilian Tradition
Discover the flaky cassatelle of Montevago — delicate pastries with a crisp, golden shell and a velvety ricotta filling, rooted in the heart of Sicilian tradition.
🛒 Ingredients
- ✓ 500 g plain flour
- ✓ 75 g sugar
- ✓ 2 small glasses of Marsala wine
- ✓ 120 g lard
- ✓ 1 egg yolk
- ✓ Cinnamon
- ✓ Grated zest of half a lemon
- ✓ 10 g salt
- ✓ Extra-virgin olive oil, for frying
- ✓ 500 g sheep’s milk ricotta
- ✓ 150 g sugar
- ✓ 100 g chocolate chips
📊 Nutritional Information
The flaky cassatelle of Montevago are a wonderful expression of Sicilian pastry-making — a recipe passed lovingly from one generation to the next across the sun-drenched hills of the Belice Valley.
Picture yourself wandering the streets of Montevago, wrapped in the aroma of freshly fried pastries. Each cassatella offers a delightful contrast: layers of crisp, golden pastry giving way to a velvety ricotta filling, sweetened just so and dotted with dark chocolate, all lifted by a whisper of cinnamon.
These pastries are perfect for festive gatherings, Sunday treats or any moment when you want to bring a little Sicilian indulgence into your kitchen.
👨🍳 Preparation
- 1
Place the sifted flour on a work surface. Add the salt, sugar, one-third of the lard in small cubes, the grated lemon zest, a pinch of cinnamon and the egg yolk.
- 2
Begin kneading, gradually adding the Marsala in a thin stream until you have a smooth, even dough.
- 3
Roll the dough out and fold it into a log three times. Let it rest in a cool spot for 1 hour.
- 4
Meanwhile, drain the ricotta in a sieve and keep it in the fridge.
- 5
Sieve the ricotta into a bowl, add the sugar and mix well.
- 6
Stir in the chocolate chips and, if you like, a little extra cinnamon, until you have a smooth, creamy filling.
- 7
After resting, roll the dough into long, thin sheets using a pasta machine.
- 8
Melt the remaining lard in a small saucepan. Brush each sheet with the melted lard and allow it to firm up slightly, then roll the sheets one by one into a tight spiral.
- 9
Slice the dough roll into small pieces and shape them with your hands into discs about 10–12 cm wide.
- 10
Place a spoonful of ricotta cream onto one half of each disc.
- 11
Brush the edges with beaten egg white.
- 12
Fold the disc over into a half-moon shape.
- 13
Seal the edges firmly with your fingers, then trim or crimp them with a fork or pastry wheel.
- 14
Fry the cassatelle in plenty of hot oil until beautifully golden.
- 15
Turn them during frying so they colour evenly.
- 16
Drain on kitchen paper to remove excess oil.
- 17
Leave to cool slightly before serving.
💡 Tips and Variations
For an extra-fragrant filling, add a little grated orange zest to the ricotta.
Prefer a gentler flavour? Swap the Marsala for amaretto liqueur or even milk.
For a baked version, cook at 180°C for about 20 minutes, until golden.
📦 Storage
- • Keep the cassatelle in an airtight container at room temperature for 2–3 days.
- • For longer storage, freeze them individually first, then place in a freezer bag.
- • To restore crispness, warm briefly in the oven at 150°C before serving.
🍷 Pairing
Serve with a glass of Passito di Pantelleria, a luscious Sicilian dessert wine that beautifully complements the sweetness of the ricotta and richness of the chocolate.
Thank you for exploring the flaky cassatelle of Montevago with me. I hope this recipe brings a taste of Sicilian tradition into your kitchen and inspires you to share these delightful pastries with family and friends. Buon appetito!
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