Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Cassatelle di Tuma in Comforting Chicken Broth
Discover the heartwarming flavours of Sicily with these delightful cassatelle di tuma served in a rich, homemade chicken broth.
📖 What is it
Discover the heartwarming flavours of Sicily with these delightful cassatelle di tuma served in a rich, homemade chicken broth.
🛒 Ingredients
- ✓ 500g semolina flour
- ✓ 3 litres chicken broth
- ✓ 150g tuma cheese
- ✓ 100g grated caciocavallo cheese
- ✓ 100g sausage
- ✓ a small bunch of parsley
- ✓ 1 egg
- ✓ extra virgin olive oil
- ✓ salt
- ✓ freshly ground black pepper
📊 Nutritional Information
Step into the authentic aromas of Sicily with cassatelle di tuma gently nestled in a steaming chicken broth. This traditional dish from the Trapani region marries the creamy freshness of local cheese with the hearty depth of sausage, all embraced by a homemade broth that warms both body and soul. Ideal for cosy winter evenings or sharing with loved ones, it brings the comforting spirit of Sicilian cooking to every mouthful.
👨🍳 Preparation
- 1
Sieve the flour and mound it on your work surface, creating a well in the centre.
- 2
Add a little warm, lightly salted water and knead until you have a smooth, firm dough. Cover and let it rest for 15 minutes.
- 3
Remove the casing from the sausage, crumble it, and gently fry in a pan with two tablespoons of extra virgin olive oil.
- 4
Drain most of the fat, then transfer the sausage to a bowl.
- 5
Add the tuma cheese cut into small pieces, the grated caciocavallo, chopped parsley, and a good pinch of black pepper. Mix until well combined.
- 6
Beat in the egg to bind the mixture, then spoon small mounds evenly spaced onto thinly rolled sheets of dough.
- 7
Cut out 10cm discs and fold them into half-moons, sealing the edges firmly.
- 8
Cook the cassatelle in the boiling chicken broth until tender.
- 9
Serve with a ladle of broth and a generous sprinkle of grated Sicilian pecorino cheese.
💡 Tips and Variations
- •
For a deeper flavour, try adding a light dusting of nutmeg to the filling – it lends a warm, spicy note.
- •
If you fancy a fresh twist, grate some unwaxed lemon zest straight into the tuma and sausage mixture.
- •
For a richer version, swap the sausage for a typical Sicilian cured meat like 'nduja, which brings a lovely spicy kick.
- •
To keep things lighter, prepare the broth using just chicken and vegetables, skipping any extra fats.
- •
The key to a perfect filling is to work the tuma thoroughly with the other ingredients until you achieve a smooth, creamy texture.
📦 Storage
- • Enjoy the cassatelle fresh to truly appreciate their delicate texture and flavour.
- • If you have leftover broth, store it in a sealed container in the fridge and use within two days.
- • Avoid storing cooked cassatelle as they tend to lose their delicate texture and can become soggy.
🍷 Pairing
To complement this dish’s flavours, opt for a Cerasuolo di Vittoria – a fruity, harmonious Sicilian red. Alternatively, a young Nero d’Avola pairs beautifully. For something from further afield, a classic Tuscan Chianti offers a perfect balance of structure and freshness.
Making cassatelle di tuma in chicken broth is like bringing a little piece of Sicily right into your kitchen, full of tradition and genuine flavours. I warmly encourage you to give this recipe a go, sharing the joy and warmth it brings with your nearest and dearest. Don’t forget to share your experience and spread this deliciousness with friends and family – it’s a dish that truly deserves to be savoured together.
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