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Ricette di Sicilia

Cibo, cultura e tradizioni siciliane
Sicilian Ricotta Spagnolette

Sicilian Ricotta Spagnolette, an Irresistible Sweet Treat

Discover Sicilian ricotta spagnolette, an irresistible sweet treat rich in tradition. Perfect for indulging!

Author: Nino Messina • Published on: September 6, 2019
Categories: Desserts
Tags: cornstarch sodium bicarbonate cinnamon chocolate dark chocolate flour 00 flour ricotta trapani eggs vanillin sugar
⏱️
Prep Time
1 hour
🔥
Cook Time
10 minutes
👥
Servings
Serves 8
📊
Difficulty
Moderate
💰 Moderate
🗓️ Spring
⭐ 4.9/5

🛒 Ingredients

  • ✓ 450 g plain flour
  • ✓ 350 g sugar
  • ✓ 5 eggs
  • ✓ 50 g cornflour
  • ✓ 10 g bicarbonate of soda
  • ✓ 1 sachet of vanilla sugar
  • ✓ 500 g ricotta
  • ✓ 150 g sugar
  • ✓ 80 g chocolate chips
  • ✓ Cinnamon
  • ✓ Icing sugar

📊 Nutritional Information

Calories
320 kcal
Protein
8 g
Fat
10 g
Carbohydrates
48 g
Fiber
2 g
Sugars
25 g
Sodium
150 mg

Sicilian ricotta spagnolette pay homage to the confectionery tradition of western Sicily, especially the city of Marsala. 
These delightful treats combine the lightness of sponge cake with a soft ricotta cream, enriched with chocolate chips and a hint of cinnamon. 
Perfect to enjoy during a special breakfast or as a dessert to end a meal, these spagnolette encapsulate the authentic aroma and taste of Sicilian tradition. 
Imagine yourself in a Marsala patisserie, where the first bite offers an explosion of flavours and aromas: it's the ideal moment to immerse yourself in the culture and flavours of the island, perhaps on a fresh spring morning.

👨‍🍳 Preparation

  1. 1

    Place the ricotta in a fine-mesh sieve to drain off the whey.

  2. 2

    Once the ricotta is dry, pass it through a sieve, add it into a large bowl and incorporate the cinnamon and chocolate chips. Mix until you achieve a smooth cream.

  3. 3

    In a bowl, beat the sugar with the bicarbonate and vanilla sugar, then add the eggs and mix until you obtain a light and soft mixture.

  4. 4

    Gradually add the sifted flour and cornflour, mixing from the bottom to the top to keep the mixture light.

  5. 5

    Roll out the dough on a floured surface and form discs about 8 cm in diameter.

  6. 6

    Place a spoonful of ricotta cream in the centre of each disc, then close by sealing the edges well.

  7. 7

    Line a baking tray with parchment paper and arrange the spagnolette. Bake at 200°C for about 10 minutes, until lightly golden.

  8. 8

    Allow to cool slightly, then dust the spagnolette with icing sugar and a pinch of cinnamon before serving.

💡 Tips and Variations

For a richer variation, add a pinch of grated orange zest to the ricotta cream. If you prefer a sweeter taste, you can slightly increase the amount of sugar in the cream.

📦 Storage

  • • Store in the fridge for up to 2 days.
  • • You can freeze the uncooked spagnolette for up to a month.
  • • Reheat in the oven at 160°C for 5 minutes before serving.

🍷 Pairing

Pair the Sicilian spagnolette with a glass of Cerasuolo di Vittoria, a Sicilian wine that enhances the sweetness and flavour of the ricotta.

Thank you for choosing to discover Sicilian ricotta spagnolette! I hope this sweet treat has brought a touch of Sicily to your home. Try them and let yourself be enveloped by the magic of island flavours.

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