Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Pantelleria Sweet ‘Kisses’: Crisp Ricotta-Filled Rosettes from the Black Pearl of the Mediterranean
Discover Pantelleria’s iconic ‘sweet kisses’ - crisp, lacy rosettes filled with lemon-scented ricotta, a dreamy Sicilian dessert born on the island known as the Black Pearl of the Mediterranean.
🛒 Ingredients
- ✓ 190 g plain flour
- ✓ 60 g strong white flour
- ✓ 3 medium eggs
- ✓ 300 ml whole milk
- ✓ 3 g dried yeast
- ✓ 1 teaspoon caster sugar
- ✓ 4 g fine salt
- ✓ 600 g sheep’s ricotta
- ✓ 200 g icing sugar
- ✓ finely grated zest of 1 lemon
- ✓ vegetable oil for deep frying
- ✓ icing sugar, to finish
📊 Nutritional Information
The bacio pantesco - literally “Pantelleria’s kiss” - is one of the island’s most beloved sweet traditions. Pantelleria, often called the Black Pearl of the Mediterranean for its volcanic beauty, has gifted Sicilian cuisine many treasures, but these crisp rosette-shaped pastries filled with lemon-scented ricotta are among its most enchanting.
Light, delicate, and beautifully fragrant, they’re the perfect summer treat, though many Sicilians enjoy them year-round whenever a moment of indulgence is in order. One bite and you’re instantly transported to Pantelleria’s sun-drenched terraces, where citrus trees sway in the breeze and time seems to slow down.
👨🍳 Preparation
- 1
Place the ricotta in a sieve set over a bowl and let it drain in the fridge for at least 2 hours.
- 2
Transfer to a clean bowl, add the icing sugar and lemon zest, and mix gently until smooth and creamy.
- 3
Spoon the mixture into a piping bag fitted with a plain nozzle, then refrigerate until needed.
- 4
For the rosettes, sift the flours and salt into a bowl.
- 5
Dissolve the yeast in 2 tablespoons of lukewarm milk and leave for 5 minutes to activate.
- 6
Pour the yeast mixture into a large bowl, add the eggs and remaining milk, and whisk to combine.
- 7
Gradually add the flour mixture, whisking until you have a smooth batter. Rest for 10 minutes.
- 8
Heat plenty of vegetable oil in a frying pan or deep fryer to 170–175°C.
- 9
Immerse the rosette iron in the hot oil for about 60 seconds, then place it on kitchen paper to remove excess oil.
- 10
Dip the hot mould into the batter without submerging the top edge, then immediately return it to the hot oil.
- 11
Fry for about 1 minute, gently jiggling the mould to release the shell as it crisps.
- 12
Lift the shell out with a slotted spoon and drain on kitchen paper.
- 13
Continue until you have around 40 crisp rosettes.
- 14
Once completely cool, pipe a generous swirl of ricotta cream onto half of the shells.
- 15
Top each one with another shell to form a delicate sandwich.
- 16
Press lightly to secure, dust with icing sugar, and serve.
💡 Tips and Variations
Add a handful of dark chocolate chips to the ricotta cream for a richer, more indulgent filling. If you enjoy warm spices, a pinch of cinnamon in the ricotta adds a cosy twist that pairs beautifully with the lemon.
📦 Storage
- • Store in the fridge for 2–3 days in an airtight container.
- • You can make the shells in advance and keep them in a cool, dry place.
- • Avoid filling the rosettes too early - they will stay crisp much longer if filled just before serving.
🍷 Pairing
Pair these Pantelleria sweet kisses with a chilled glass of Moscato di Pantelleria, served at 6–8°C. Its aromatic sweetness complements the citrus and ricotta beautifully.
Thank you for trying these delightful Pantelleria sweet kisses. With their crisp shells and silky ricotta heart, they’re a little taste of island magic - the perfect way to bring a hint of Sicilian sunshine into your kitchen. Buon appetito!
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