Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Bacio Pantesco: The Sicilian Sweet Treat That Captivates
Discover the Bacio Pantesco: A little gem from the black pearl of the Mediterranean, this Sicilian delicacy wins over every palate!
📖 What is it
Discover the Bacio Pantesco: A little gem from the black pearl of the Mediterranean, this Sicilian delicacy wins over every palate!
🛒 Ingredients
- ✓ 190g plain flour
- ✓ 60g strong white flour
- ✓ 3 medium whole eggs
- ✓ 300ml milk
- ✓ 3g dried yeast
- ✓ 1 teaspoon caster sugar
- ✓ 4g salt
- ✓ 600g sheep’s ricotta
- ✓ 200g icing sugar
- ✓ Zest of one lemon, finely grated
- ✓ Vegetable oil for frying
- ✓ Icing sugar for dusting
📊 Nutritional Information
Step into the heart of Pantelleria with the Bacio Pantesco, a traditional dessert bursting with the authentic aromas and flavours of this enchanting Sicilian island. Delicate golden wafers envelop a light, lemon-scented ricotta cream, offering a perfect harmony of sweetness and freshness that evokes the warmth of the sea and the gentle island breeze. It’s a sensorial journey that tells the very soul of Sicily.
👨🍳 Preparation
- 1
Place the ricotta in a fine sieve to drain off any whey and leave it to rest in the fridge for at least two hours.
- 2
Once drained, transfer the ricotta to a bowl and stir in the icing sugar and lemon zest.
- 3
Gently whisk the cream until it is smooth and silky.
- 4
Spoon the mixture into a piping bag fitted with a plain nozzle and chill until ready to use.
- 5
Sift together the flours and salt for the wafers.
- 6
Dissolve the dried yeast in two tablespoons of lukewarm milk and leave to activate for 5 minutes.
- 7
Pour the yeast mixture into a large bowl, add the eggs and remaining milk, and whisk well.
- 8
Gradually add the flour, mixing to a smooth, even batter, then let it rest for ten minutes.
- 9
Heat plenty of vegetable oil to 170-175°C in a heavy-based non-stick pan.
- 10
Dip the mould into the hot oil for about 60 seconds before removing and draining on kitchen paper to eliminate excess oil.
- 11
Carefully dip the mould into the batter without filling above the rim, then return it to the hot oil.
- 12
Fry the wafer for about a minute or until golden, gently moving the mould to help the wafer release.
- 13
Lift the wafer free with a slotted spoon and drain on kitchen paper.
- 14
Repeat until all the batter is used, making around 40 wafers.
- 15
Allow the wafers to cool completely, then pipe the ricotta cream onto half and sandwich together with the remaining wafers.
- 16
Press gently to adhere the sweets.
- 17
Arrange the Baci Panteschi on a plate, dust with icing sugar, and they’re ready to enjoy!
💡 Tips and Variations
- •
For an indulgent twist, fold a few drops of quality dark chocolate into the ricotta cream for a luscious, intense note.
- •
A pinch of cinnamon in the cream adds a warm, spiced fragrance without overpowering the delicate balance.
- •
Opt for a thin mould for the wafers to achieve a crispier, lighter texture that perfectly complements the creamy filling.
- •
While traditional sheep’s ricotta lends character and sweetness, swapping it for fresh cow’s ricotta offers a lighter variation that still keeps the dessert’s fresh charm.
- •
Vegans can enjoy a plant-based version using almond or cashew ricotta and a dairy-free milk in the batter—bringing modern sustainability to this Sicilian classic.
- •
Ensure the batter is smooth and lump-free for even cooking; maintaining the right oil temperature is crucial to get golden, non-greasy wafers.
- •
The magic of this dessert lies in the gentle handling of ingredients and patience to let everything rest and cool—these little details make all the difference.
📦 Storage
- • Store your Baci Panteschi in an airtight container in the fridge, keeping them fresh for up to 2-3 days.
- • The wafers can be made ahead and kept in a cool, dry place away from moisture to retain their crispness.
- • Assemble the sandwiches just before serving to preserve the wonderful contrast between the crisp wafers and the soft, creamy filling.
🍷 Pairing
A glass of slightly chilled Moscato di Pantelleria, served between 6 and 8°C, beautifully complements the sweet and citrusy notes of the Bacio Pantesco, enhancing its delicate flavours.
Alternatively, a Sicilian passito wine like Zibibbo pairs wonderfully with the ricotta cream, balancing sweetness and acidity harmoniously.
Outside Sicily, a Veneto passito made from Glera grapes is an elegant and refined choice, maintaining that lovely balance of sweetness and freshness.
There’s something truly enchanting about making and sharing Bacio Pantesco at home—the blend of crisp wafers and luscious lemon ricotta cream is a little slice of Sicilian sunshine. I wholeheartedly encourage you to give this recipe a go, whether for a special occasion or a simple treat. It’s perfect for sharing with family and friends, bringing a touch of the Mediterranean to your table and creating warm, happy memories with every bite.
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