Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cassatelle di Mirabella Imbaccari: Sicilian Sweet Treats to Savour
Discover the charm of Mirabella Imbaccari’s cassatelle — golden fried Sicilian pastries filled with a luscious blend of chickpea cream and ricotta, creating an irresistible harmony of flavours.
📖 What is it
Discover the charm of Mirabella Imbaccari’s cassatelle — golden fried Sicilian pastries filled with a luscious blend of chickpea cream and ricotta, creating an irresistible harmony of flavours.
🛒 Ingredients
▸ For the pastry
- ✓ 300g plain flour
- ✓ 50g lard
- ✓ 30g caster sugar
- ✓ 2 egg yolks
- ✓ 70ml white wine
▸ For the ricotta cream
- ✓ 300g ricotta
- ✓ 200g caster sugar
- ✓ 30g dark chocolate chips
- ✓ 30g candied melon (zuccata)
- ✓ 2 tablespoons orange flavouring
▸ For the chickpea cream
- ✓ 250g chickpea purée
- ✓ 100g icing sugar
- ✓ 30g candied melon (zuccata)
- ✓ 1 teaspoon unsweetened cocoa powder
- ✓ 30g dark chocolate chips
- ✓ 30g cornflour
- ✓ 1 teaspoon ground cinnamon
▸ For frying and finishing
- ✓ sunflower oil
- ✓ icing sugar
- ✓ ground cinnamon
📊 Nutritional Information
Step into the heart of Sicily with these delightful cassatelle from Mirabella Imbaccari. These fried pastries boast a creamy centre of ricotta and chickpea cream, gently spiced with cinnamon, zesty orange, and rich chocolate notes. Originating from the rolling hills between Catania and Enna, this traditional treat beautifully marries rustic countryside flavours with the finesse of local patisserie, offering a perfect contrast between a crisp exterior and a soft, indulgent filling.
👨🍳 Preparation
- 1
Start by preparing the ricotta cream: drain the ricotta in the fridge for a few hours, then pass it through a sieve and mix with caster sugar, chocolate chips, candied melon, and orange flavouring. Keep chilled.
- 2
Next, make the chickpea cream by combining the chickpea purée with icing sugar, cocoa powder, candied melon, chocolate chips, cornflour, and cinnamon until you achieve a thick consistency.
- 3
For the pastry, rub the flour and lard together, then add the sugar, egg yolks, and white wine. Knead until you have a smooth dough. Wrap in cling film and chill for an hour.
- 4
Roll out the dough thinly and cut out discs using a cup or pastry cutter.
- 5
Fill each disc with a teaspoon of chickpea cream and a teaspoon of ricotta cream, then fold over into a half-moon shape, sealing the edges firmly with the tines of a fork.
- 6
Trim the edges with a fluted pastry wheel and fry the cassatelle in hot oil until golden.
- 7
Drain on kitchen paper and dust generously with icing sugar and cinnamon.
- 8
Serve the cassatelle warm or at room temperature.
💡 Tips and Variations
- •
For an extra aromatic touch, stir a tablespoon of orange liqueur into the ricotta cream to enhance the filling’s fragrance.
- •
If you prefer a lighter option, bake the cassatelle at 180°C for about 20 minutes — they’ll still keep their lovely crispness.
- •
Use a wooden rolling pin to roll the pastry evenly and achieve perfectly shaped cassatelle.
- •
The magic of this dessert lies in the balance between sweet and spiced flavours, blending the richness of ricotta with the gentle earthiness of chickpea cream.
- •
For a vegan twist, swap ricotta for a creamy cashew alternative and use vegetable oil for frying.
- •
Add a pinch of salt to the chickpea cream to deepen the savoury notes and balance the overall sweetness.
- •
For a gluten-free version, try making the pastry with rice or corn flour, following the same technique.
- •
The secret to this treat is the perfect harmony between the golden fried crust and the fragrant filling, making every bite a true Sicilian journey.
📦 Storage
- • Store the cassatelle in an airtight container and enjoy within three days to keep them fresh and flavoursome.
- • Warm them gently in the oven before serving to restore their crispness.
- • Avoid freezing, as this can affect the creamy texture of the filling.
- • Dust with icing sugar just before serving for a final sweet flourish.
🍷 Pairing
To complement this traditional sweet, a dry Marsala Fine Ambra is ideal — its warm, enveloping aromas beautifully enhance the creamy filling and crisp pastry. Alternatively, a sweet Passito from Pantelleria offers an intense, luscious pairing, while a Sicilian white like Etna Bianco brings a fresh, mineral note. For something from further afield, a Moscato d’Asti from Piedmont pairs wonderfully with the delicate filling.
Making cassatelle di Mirabella Imbaccari at home is like inviting a slice of authentic Sicily to your table — a treat steeped in tradition and bursting with passion. I warmly encourage you to give this recipe a go and share the joy with your loved ones; it’s sure to create moments of happiness and togetherness that linger long after the last bite. Don’t forget to spread the word and let your friends discover this unique delight too!
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