Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Minne di Sant’Agata: Catania’s Iconic Sweet Treats
Discover the Minne di Sant’Agata, traditional Catanian pastries filled with creamy ricotta and almond paste, a true symbol of Sicilian devotion and confectionery artistry.
📖 What is it
Discover the Minne di Sant’Agata, traditional Catanian pastries filled with creamy ricotta and almond paste, a true symbol of Sicilian devotion and confectionery artistry.
🛒 Ingredients
▸ For the sponge cake
- ✓ 3 eggs
- ✓ 60g plain flour
- ✓ 60g caster sugar
- ✓ zest of half an orange, finely grated
- ✓ a pinch of salt
▸ For the ricotta filling
- ✓ 300g sheep’s ricotta
- ✓ 80g granulated sugar
- ✓ 60g chocolate chips
- ✓ 30g mixed candied peel (pumpkin, citron and orange)
▸ For the syrup
- ✓ 50ml lemon rosolio liqueur
▸ For the almond paste
- ✓ 200g ground almonds
- ✓ 200g sugar
- ✓ 50ml water
▸ For the decoration
- ✓ 300g icing sugar
- ✓ 3 tablespoons lemon juice
- ✓ 2 egg whites
- ✓ glacé cherries
📊 Nutritional Information
Step into the heart of Sicilian festivities with Minne di Sant’Agata, the beloved sweets from Catania that tell tales of faith and authentic flavours. These delicate pastries, stuffed with luscious ricotta and wrapped in a tender almond paste, burst with aromas and colours that celebrate Sicily’s cherished traditions.
👨🍳 Preparation
- 1
Drain the ricotta in the fridge until it’s firm and free of whey. Pass it through a sieve and mix with sugar, chocolate chips and candied peel. Keep chilled.
- 2
For the sponge, whisk eggs, sugar, orange zest and salt until pale and fluffy. Gently fold in the sifted flour using a light hand.
- 3
Pour the batter into a buttered and floured tin and bake at 180°C for about 25 minutes. Allow to cool completely on a wire rack.
- 4
To make the almond paste, dissolve sugar in water over a gentle heat until boiling, then stir in the ground almonds. Cook, stirring, until you get a smooth, thick paste that pulls away from the pan.
- 5
Turn the warm almond paste onto a damp surface and knead until smooth. Roll out with a pin to a thickness of 3mm.
- 6
Line small half-sphere moulds with cling film and press the almond paste inside. Fill with the ricotta mixture and seal with discs of sponge soaked in lemon rosolio.
- 7
Carefully turn the pastries out and cover with a glaze made by whisking egg whites, icing sugar and lemon juice together.
- 8
Top each sweet with a glacé cherry and chill in the fridge for 30 minutes before serving.
💡 Tips and Variations
- •
For a more intense aroma, stir a teaspoon of orange liqueur into the ricotta filling for a bright, citrusy note.
- •
If you prefer a subtler flavour, swap the almond paste for white fondant icing, which is milder and more delicate.
- •
Using silicone moulds for shaping the almond paste ensures perfect, crisp details every time.
- •
The magic of this recipe lies in the balance between the sweet ricotta and the sugary glaze, creating a unique harmony.
- •
For a vegan twist, replace the ricotta with a smooth tofu cream flavoured with vanilla and lemon zest, and use a dairy-free almond paste.
- •
A pinch of salt in the ricotta filling enhances the umami and balances the sweetness beautifully.
- •
To make a gluten-free version, prepare the almond paste with finely ground almonds and icing sugar only, avoiding any wheat flour.
- •
The secret to these treats is gentle handling and top-quality ingredients, making every bite truly unforgettable.
📦 Storage
- • Store the Minne di Sant’Agata in the fridge, wrapped in cling film, to keep them fresh for up to three days.
- • To preserve the glaze’s shine, keep them away from moisture and cover carefully.
- • Avoid freezing, as the texture of the ricotta and almond paste can be compromised.
- • Before serving, bring the sweets to room temperature to fully enjoy their fragrance and softness.
🍷 Pairing
Pair these delightful pastries with a sweet Marsala Superiore Rubino, whose rich, fruity notes complement the creamy ricotta and sugary glaze perfectly. Alternatively, a passito from Pantelleria offers an elegant, aromatic match. For something beyond Sicily, a lightly sparkling Moscato d’Asti brings a refreshing balance to the sweetness.
Making Minne di Sant’Agata is more than baking – it’s embracing a sweet Sicilian ritual steeped in history and devotion. This recipe invites you to share moments of joy and tradition with your loved ones. Give it a go at home, and don’t forget to spread the love for Sicilian patisserie with friends and family – it’s a treat worth sharing!
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