Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Scicli’s Testa di Turco: A Traditional Sicilian Sweet for the Milizie Festival
Discover the Testa di Turco from Scicli, a classic ricotta dessert that will delight your senses!
📖 What is it
Discover the Testa di Turco from Scicli, a classic ricotta dessert that will delight your senses!
🛒 Ingredients
- ✓ 400g full-fat ricotta
- ✓ 200g caster sugar
- ✓ 100g dark chocolate chips
- ✓ Half a sachet of vanilla sugar
- ✓ 500ml milk
- ✓ 150g caster sugar
- ✓ 80g custard powder
- ✓ 2 egg yolks
- ✓ Zest of half a lemon, finely grated
- ✓ 300ml water
- ✓ 300g plain flour
- ✓ 300g lard
- ✓ 9 eggs
- ✓ A pinch of salt
- ✓ Icing sugar, to dust
📊 Nutritional Information
Step into the vibrant scents and colours of Sicily with the Testa di Turco from Scicli, a dessert steeped in local history and devotion. Created to celebrate the Norman victory and honour the Madonna delle Milizie, this treat is instantly recognisable by its turban-like shape and luscious ricotta filling studded with dark chocolate chips. It’s the perfect way to savour the baroque charm of Scicli and enjoy a true taste of Sicilian tradition in every bite.
👨🍳 Preparation
- 1
Drain the ricotta in a sieve and leave it in the fridge until the whey has fully drained. Pass it through a fine sieve, then mix with the sugar, vanilla sugar, and chocolate chips.
- 2
Whisk the egg yolks with the sugar in a saucepan. Dissolve the custard powder in the milk and add to the mixture. Cook gently over a medium heat until it thickens, then stir in the lemon zest.
- 3
Melt the lard in salted water and bring to the boil. Add the sifted flour all at once, stirring vigorously until you have a smooth, cohesive dough.
- 4
Allow the dough to cool slightly, then beat in the eggs one at a time. Transfer the mixture to a piping bag and pipe choux buns onto a greased baking tray.
- 5
Bake in a preheated oven at 300°C until the buns are golden and puffed. Avoid opening the oven during baking to keep them light and airy.
- 6
Once cooled, slice the buns horizontally and fill them with the ricotta cream. Dust with icing sugar and chill in the fridge for half an hour before serving.
💡 Tips and Variations
- •
For an extra flavour boost, sprinkle the ricotta cream with chopped pistachios for a lovely crunch and a splash of colour.
- •
Add a pinch of cinnamon to the filling for a warm, comforting aroma that complements the sweetness beautifully.
- •
For a richer twist, fold in some finely chopped candied orange peel into the ricotta cream.
- •
Use a piping bag fitted with a plain nozzle to fill the buns evenly and neatly, avoiding any mess or waste.
- •
The magic of this dessert lies in the delicate ricotta and the light choux pastry – keeping the cream well chilled before assembling is key to perfect results.
📦 Storage
- • Store the Testa di Turco in the fridge, covered with cling film, and enjoy within three days to keep it fresh and maintain its texture.
- • If you want to keep it longer, freeze the choux buns before filling, wrapping each one individually in cling film. Use within a month.
- • To fill frozen buns, warm them in the oven at 160°C for about 5 minutes to restore their original crispness before adding the cream.
🍷 Pairing
To complement the sweet, delicate flavours of the Testa di Turco, opt for a natural Moscato di Noto, a fragrant and smooth Sicilian wine. Alternatively, a passito from Pantelleria or a Malvasia from the Lipari Islands offers an equally elegant match. For something from the mainland, a Tuscan Vin Santo or a Valpolicella Recioto are excellent choices to accompany this dessert.
Making the Testa di Turco from Scicli is like bringing a slice of authentic Sicilian heritage to your table, rich in flavour and story. I warmly encourage you to try this traditional recipe at home — it’s a wonderful way to treat yourself and your loved ones to a moment of sweetness and culture. Don’t forget to share your baking adventures with friends and family; after all, the true joy of Sicilian cooking lies in sharing it together.
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