Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Minne di Sant’Agata: Catania’s Iconic Sweet Treats
Discover the charming Minne di Sant’Agata, traditional Catanese ricotta and marzipan pastries that beautifully embody Sicilian devotion and confectionery artistry.
📖 What is it
Discover the charming Minne di Sant’Agata, traditional Catanese ricotta and marzipan pastries that beautifully embody 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 cream
- ✓ 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 marzipan
- ✓ 200g ground almonds
- ✓ 200g caster sugar
- ✓ 50ml water
▸ For the decoration
- ✓ 300g icing sugar
- ✓ 3 tablespoons lemon juice
- ✓ 2 egg whites
- ✓ Glacé cherries
📊 Nutritional Information
If you’re looking to bake a dessert steeped in devotion, pastry craftsmanship, and Sicilian heritage, give Minne di Sant’Agata a go. These ricotta-filled marzipan pockets are a symbol of Catania itself, capturing the spirit of the city’s beloved patron saint festival in every delicious bite – a sweet slice of history that’s utterly irresistible.
👨🍳 Preparation
- 1
Drain the ricotta in the fridge until it has lost its whey. Pass through a fine sieve and combine with sugar, chocolate chips and candied peel. Set aside in the fridge.
- 2
For the sponge, whisk together the eggs, sugar, orange zest and salt until pale and fluffy. Gently fold in the sifted flour using a folding motion.
- 3
Pour the batter into a buttered and floured tin, then bake at 180°C (fan) for about 25 minutes. Once cooked, leave to cool completely on a wire rack.
- 4
To make the marzipan, dissolve the sugar and water in a small pan, bring to the boil then stir in the ground almonds. Continue mixing until a smooth, thick paste forms that pulls away from the sides.
- 5
Turn the warm marzipan onto a damp work surface and knead until smooth. Roll out to a 3mm-thick sheet with a rolling pin.
- 6
Line small semi-spherical moulds with cling film, then cover with the marzipan sheet. Fill with the ricotta cream, then seal with discs of sponge soaked in the lemon rosolio.
- 7
Carefully turn the little pastries out, then brush with a glaze made by mixing egg whites, icing sugar and lemon juice.
- 8
Top each sweet treat with a glacé cherry and chill in the fridge for 30 minutes before serving.
💡 Tips and Variations
For a more aromatic twist, stir a teaspoon of orange liqueur into the ricotta cream mixture. If you prefer a gentler flavour, feel free to swap the marzipan for white sugarpaste.
📦 Storage
- • Keep Minne di Sant’Agata refrigerated for up to three days.
- • Cover with cling film to preserve the glaze’s glossy, soft finish.
- • Avoid freezing as it can spoil the ricotta’s texture.
- • Serve at room temperature to bring out all the nuanced flavours.
🍷 Pairing
Serve these delights alongside a glass of Marsala Superiore Rubino Dolce — a rich, velvety wine that beautifully complements the ricotta and glaze’s sweetness.
These Minne di Sant’Agata are more than just a dessert – they’re a celebration of Sicilian culture and tradition on your plate. Give them a try at home, and you’ll find they’re perfect for sharing with loved ones over a cuppa or a glass of something special. Dive into this sweet experience, and let the flavours transport you straight to the heart of Catania’s vibrant festive spirit.
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