Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Marsala Ricotta Spagnolette: A Sicilian Sweet Treat You Simply Must Try
Dive into the rich tradition of Sicilian baking with these Marsala ricotta spagnolette – delicate sponge parcels filled with creamy ricotta, chocolate chips, and a hint of cinnamon. Perfect for a cosy indulgence!
📖 What is it
Dive into the rich tradition of Sicilian baking with these Marsala ricotta spagnolette – delicate sponge parcels filled with creamy ricotta, chocolate chips, and a hint of cinnamon. Perfect for a cosy indulgence!
🛒 Ingredients
- ✓ 450g plain flour
- ✓ 350g caster sugar
- ✓ 5 eggs
- ✓ 50g cornflour
- ✓ 10g bicarbonate of soda
- ✓ 1 sachet vanilla sugar
- ✓ 500g ricotta
- ✓ 150g caster sugar
- ✓ 80g chocolate chips
- ✓ Ground cinnamon
- ✓ Icing sugar
📊 Nutritional Information
Spagnolette alla ricotta are a beloved Sicilian dessert, especially cherished around Marsala. These dainty sponge pockets cradle a silky ricotta filling, enriched with chocolate chips and a whisper of cinnamon, releasing warm, inviting aromas. Picture enjoying them on a spring morning, wandering the charming streets of a Marsala patisserie, as the authentic flavours of Sicily whisk you away on a truly sensory journey.
👨🍳 Preparation
- 1
Place the ricotta in a fine-mesh sieve to drain off any excess whey.
- 2
Once the ricotta is dry, pass it through a sieve into a large bowl, then fold in the cinnamon and chocolate chips until you have a smooth, creamy mixture.
- 3
In another bowl, whisk together the caster sugar, bicarbonate of soda, and vanilla sugar, then add the eggs and beat until the mixture is pale and fluffy.
- 4
Gradually sift in the plain flour and cornflour, folding gently from the bottom up to keep the batter light.
- 5
Turn the dough out onto a floured surface and roll it into discs about 8cm across.
- 6
Place a spoonful of the ricotta cream in the centre of each disc, then carefully fold over and seal the edges well.
- 7
Line a baking tray with parchment paper and arrange the spagnolette on it. Bake in a preheated oven at 200°C for about 10 minutes, until they’re just turning golden.
- 8
Allow to cool slightly, then dust with icing sugar and a pinch of cinnamon before serving.
💡 Tips and Variations
- •
For an extra burst of flavour, try adding a little freshly grated orange zest to the ricotta cream – it brings a lovely citrus freshness.
- •
If you prefer your sweets a touch sweeter, feel free to increase the sugar in the ricotta filling, but keep the balance with the other flavours in mind.
- •
Using a silicone mould can help you achieve perfectly shaped spagnolette and makes them easier to remove without breaking.
- •
For a lighter option, swap traditional ricotta for a low-fat cow’s milk ricotta or try a plant-based ricotta cream for a vegan twist.
- •
To deepen the flavours, let the ricotta cream rest in the fridge for a few hours so the aromas can meld beautifully.
📦 Storage
- • Keep the spagnolette covered in the fridge and enjoy within two days to savour their freshness and flavour.
- • For longer storage, freeze the spagnolette before baking, wrapping each one individually to prevent sticking, and keep them for up to a month.
- • Reheat gently in the oven at 160°C for about 5 minutes before serving to bring back their lovely aroma.
🍷 Pairing
Pair these ricotta spagnolette with a glass of Cerasuolo di Vittoria, a Sicilian red wine whose fresh, smooth character complements the dessert’s sweetness beautifully. Alternatively, a Moscato di Noto or a Passito di Pantelleria offers a sweet, aromatic match. For something from the mainland, a good Tuscan Vin Santo is a splendid choice to round off the experience.
Making these ricotta spagnolette is like inviting a little piece of Sicily into your kitchen – full of genuine flavours and timeless traditions. I warmly encourage you to give this recipe a go, share the joy of a simple yet storied dessert with your loved ones, and bring a touch of Sicilian sunshine to your table. Don’t forget to share your baking adventures with friends and family – it’s the best way to spread the love!
Rate this recipe
Click or tap the stars to rate