Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Cassatelle in a Silky Fish Broth: A Sophisticated Sicilian Lunch
Delve into the exquisite flavours of ricotta cassatelle served in a fragrant fish broth – a refined first course perfect for special gatherings with friends and family.
📖 What is it
Delve into the exquisite flavours of ricotta cassatelle served in a fragrant fish broth – a refined first course perfect for special gatherings with friends and family.
🛒 Ingredients
- ✓ 300g semolina flour
- ✓ 400g ricotta cheese
- ✓ 700g mixed fish for soup (scorpionfish, conger eel, grouper and small rockfish)
- ✓ 100g peeled almonds
- ✓ 1 large onion
- ✓ 3 garlic cloves
- ✓ 1 litre tomato passata
- ✓ a sprig of basil
- ✓ 1 bay leaf
- ✓ a handful of parsley
- ✓ 100g grated Sicilian pecorino PDO
- ✓ extra virgin olive oil
- ✓ cinnamon
- ✓ salt
- ✓ black pepper
📊 Nutritional Information
Immerse yourself in the authentic aromas of Sicily with these ricotta-filled cassatelle bathed in a delicate fish broth. This dish marries the creamy softness of the filling with the rich bounty of the sea, whisking you away to the sun-kissed Sicilian coast where tradition and flavour come together in a warm, comforting embrace.
👨🍳 Preparation
- 1
Begin by sifting the flour and forming a well on your work surface.
- 2
Add a little warm salted water and knead the dough until smooth and firm. Cover and leave to rest.
- 3
Pass the ricotta through a sieve and season with cinnamon, salt, pecorino, and finely chopped parsley. Mix thoroughly.
- 4
Clean the fish by removing the innards and rinse well.
- 5
Slice the onion and gently fry it in a pan with olive oil. Add the tomato passata, torn basil leaves, salt, and pepper. Simmer for 15 minutes.
- 6
Pour in 2 litres of water and add the bay leaf. Bring to the boil, then add a chopped mix of garlic, almonds, and parsley.
- 7
Add the fish and cook for about 15 minutes. Set aside the best pieces and pass the rest through a food mill.
- 8
Roll out the dough into thin sheets, place spoonfuls of the ricotta filling spaced apart, and cut out 10cm circles.
- 9
Fold the circles into half-moons, sealing the edges carefully to encase the filling.
- 10
Cook the cassatelle in the prepared broth.
- 11
Serve the cassatelle with a ladle of broth, and offer the reserved fish as a second course.
💡 Tips and Variations
- •
To deepen the broth’s character, try adding a touch of fresh or dried chilli during cooking.
- •
Swap the pecorino for aged caciocavallo for a sweeter, milder note.
- •
For a richer filling, stir in some toasted breadcrumbs and fresh chopped parsley.
- •
For a vegetarian twist, prepare a fragrant vegetable broth using seasonal vegetables and seaweed instead of fish.
- •
Use a homemade, thinly rolled pasta to highlight the delicate filling and keep the dish light.
- •
A little anchovy paste stirred into the broth can boost umami without overpowering the other flavours.
- •
For a gluten-free option, make fresh pasta using alternative flours such as rice or maize.
- •
The key to this dish is balancing the sweetness of the ricotta with the savoury broth, which should always be gentle yet full of character.
📦 Storage
- • Store the cassatelle in an airtight container in the fridge and consume within two days to preserve freshness and flavour.
- • For longer storage, you can freeze the cooked cassatelle, wrapping them well to prevent odours, and use within a month.
- • When reheating, warm the broth gently over a low heat and immerse the cassatelle to avoid them breaking or drying out.
🍷 Pairing
Pair this dish with a Sicilian white wine such as Grillo, crisp and mineral-driven, which beautifully complements the delicate fish broth. Alternatively, a Catarratto from inland Sicily offers a refreshing balance and aromatic finesse. If you prefer wines from other regions, a Ligurian Vermentino or a Friulian Sauvignon Blanc are excellent choices, their acidity and freshness perfectly offsetting the richness of the ricotta.
Making ricotta cassatelle in fish broth is like bringing a slice of authentic Sicily to your table, full of genuine flavours and time-honoured traditions. I warmly encourage you to give this recipe a go – it’s a wonderful way to treat yourself and share a taste of the sea and land with your loved ones. Don’t forget to tell me how you get on and spread this little culinary treasure among friends and family!
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