Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Montevago's Crispy Cassatelle: A Delightful Sicilian Classic
Discover the irresistible charm of Montevago's cassatelle – a Sicilian treat bursting with flavour and rich heritage.
📖 What is it
Discover the irresistible charm of Montevago's cassatelle – a Sicilian treat bursting with flavour and rich heritage.
🛒 Ingredients
- ✓ 500g plain flour
- ✓ 75g caster sugar
- ✓ 2 small glasses Marsala wine
- ✓ 120g lard
- ✓ 1 egg yolk
- ✓ Ground cinnamon
- ✓ Grated zest of half a lemon
- ✓ 10g salt
- ✓ Extra virgin olive oil for frying
- ✓ 500g sheep’s milk ricotta
- ✓ 150g caster sugar
- ✓ 100g chocolate chips
📊 Nutritional Information
Montevago’s crispy cassatelle are a true jewel of Sicilian baking, born from the union of rustic tradition and skilled craftsmanship. Picture wandering through the fragrant streets of Montevago, where the scent of citrus lingers warmly in the air and the Sicilian sun embraces everything. These golden, flaky parcels hide a luscious sweet ricotta filling, subtly spiced with cinnamon and studded with melting chocolate chips. Ideal for festive occasions or whenever you fancy bringing a little slice of Sicily to your table, these cassatelle invite you to savour the sweetness of family and tradition.
👨🍳 Preparation
- 1
Begin by sifting the flour onto a clean surface.
- 2
Add the salt, sugar, a third of the lard cut into small pieces, lemon zest, a pinch of cinnamon, and the egg yolk into the flour.
- 3
Start mixing the ingredients together to form a dough.
- 4
Gradually pour in the Marsala wine while kneading until you achieve a smooth, uniform dough.
- 5
Roll out and fold the dough three times, then leave it to rest in a cool place for an hour.
- 6
Meanwhile, drain the ricotta in a sieve and keep it chilled in the fridge.
- 7
Once ready, sift the ricotta into a bowl.
- 8
Add the sugar and stir well to combine.
- 9
Fold in the chocolate chips and, if you like, a dash of cinnamon, mixing until the filling is smooth and even.
- 10
After resting, roll out the dough into long, thin sheets using a manual pasta maker.
- 11
Melt the remaining lard in a small pan, brush it lightly over each sheet, then wait until it sets before rolling the sheets up one by one.
- 12
Slice the rolled dough into pieces and shape each into discs about 10–12cm across.
- 13
Place a spoonful of ricotta cream on half of each disc.
- 14
Brush the edges with the leftover beaten egg white.
- 15
Fold over to form a half-moon shape, pressing edges gently and crimping with a fork or pastry wheel to seal tightly.
- 16
Fry the cassatelle in plenty of hot oil until beautifully golden.
- 17
Turn them occasionally to ensure an even colour.
- 18
Drain on kitchen paper to remove excess oil.
- 19
Allow to cool slightly before serving.
💡 Tips and Variations
- •
For an extra citrus zing, try adding finely grated orange zest to the ricotta filling.
- •
Swap the Marsala for a Sicilian almond liqueur to infuse a different flavour, or use milk for a milder touch that everyone will enjoy.
- •
To cut down on calories, bake the cassatelle in a preheated oven at 180°C for about 20 minutes until crisp and golden.
- •
A manual pasta roller is key to stretching the dough evenly and thinly for that perfect crispness.
- •
Ricotta is the star here; for a vegan alternative, try cashew cream blended with a hint of vanilla.
- •
Leave the filling to rest in the fridge for a few hours before filling the dough to let the flavours meld beautifully.
- •
The secret to perfect cassatelle lies in careful handling of the dough — be gentle and allow it to rest properly to develop the ideal elasticity.
📦 Storage
- • Store the cassatelle in an airtight container at room temperature to keep their crispness for up to 2–3 days.
- • For longer storage, portion them individually and freeze in suitable bags, so you can thaw as needed without losing freshness.
- • To revive the crisp texture after storing, warm them gently in the oven at 150°C for a few minutes, preserving their flavour and crunch.
🍷 Pairing
Montevago’s cassatelle pair wonderfully with a glass of Passito di Pantelleria, whose rich sweetness perfectly complements the ricotta and chocolate filling.
Alternatively, try a Moscato from Noto, its floral aroma balancing the spiced notes of the dessert beautifully.
For a non-Sicilian twist, a Tuscan Vin Santo offers a subtle sweetness that enhances the cassatelle without overpowering them.
I wholeheartedly encourage you to give Montevago’s delightful cassatelle a go at home — they’re a wonderful way to bring a touch of Sicilian sunshine straight to your kitchen. Their golden, crispy pastry and rich, melting filling make every bite a treat to treasure. Whether for a special celebration or a cosy afternoon with loved ones, these little parcels are sure to bring smiles around the table. Do share them generously — after all, food tastes even better when enjoyed together!
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