Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Ricotta Cassatelle in Fish Broth: A Refined Taste of Sicilian Coastal Cooking
Discover these elegant ricotta-filled cassatelle served in a fragrant fish broth - a beautifully balanced Sicilian first course for special gatherings.
🛒 Ingredients
- ✓ 300 g semolina flour
- ✓ 400 g ricotta
- ✓ 700 g mixed fish for broth (such as scorpionfish, conger, grouper and small rockfish)
- ✓ 100 g peeled almonds
- ✓ 1 large onion
- ✓ 3 garlic cloves
- ✓ 1 litre tomato sauce
- ✓ A handful of fresh basil
- ✓ 1 bay leaf
- ✓ A small bunch of parsley
- ✓ 100 g grated Sicilian pecorino PDO
- ✓ Extra virgin olive oil
- ✓ Cinnamon
- ✓ Salt
- ✓ Freshly ground black pepper
📊 Nutritional Information
Sicilian cooking has a remarkable way of elevating simplicity into elegance, and these ricotta cassatelle served in a delicate fish broth are a perfect example. Traditionally, cassatelle are known as sweet pastries, but along the western coast - particularly around Trapani - they take on a savoury personality, becoming plump, handmade pasta parcels filled with lightly seasoned ricotta.
Here, their soft, creamy filling meets the depth of a coastal fish broth enriched with almonds, herbs and tomato. The result is a dish that feels both rustic and refined: gentle enough for a summer lunch, yet impressive enough for a dinner with guests.
It is a celebration of the sea, the seasons and the quiet art of Sicilian home cooking - best enjoyed when the fish is at its freshest and the herbs are bursting with fragrance.
👨🍳 Preparation
- 1
To prepare the pasta, sieve the semolina flour and form a mound on your work surface.
- 2
Add a little warm salted water and knead until the dough becomes smooth and compact. Cover and leave to rest.
- 3
Press the ricotta through a sieve, then season with cinnamon, salt, grated pecorino and chopped parsley. Mix until creamy.
- 4
Clean the fish thoroughly, removing the innards, and rinse well.
- 5
Slice the onion and sauté it gently in a casserole with olive oil. Add the tomato sauce, torn basil, salt and pepper. Cook for 15 minutes.
- 6
Pour in 2 litres of water and add the bay leaf. Bring to the boil, then stir in a mixture of chopped garlic, almonds and parsley.
- 7
Add the fish and cook for about 15 minutes. Set the best pieces aside and pass the rest of the fish and broth through a food mill.
- 8
Roll out the dough into thin sheets, place small mounds of ricotta filling at intervals, and cut out 10 cm rounds.
- 9
Fold each round into a half-moon, pressing the edges firmly to seal.
- 10
Cook the cassatelle directly in the prepared broth.
- 11
Serve the cassatelle with a ladle of broth. Use the reserved fish as a second course.
💡 Tips and Variations
For a more robust flavour, add a pinch of chilli to the broth.
If you prefer something milder, replace the pecorino with grated caciocavallo.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You can freeze the cooked cassatelle for up to a month.
- • Reheat both broth and cassatelle gently over a low flame before serving.
🍷 Pairing
This dish pairs wonderfully with Contea di Sclafani Catarratto - a Sicilian sparkling wine with intense aromas and a dry, refreshing palate.
Thank you for exploring this elegant Sicilian recipe with me. I hope these ricotta cassatelle bring a touch of coastal Sicily to your kitchen. Buon appetito!
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