The town of Giarratana

Foods and cook recipes from Giarratana

Baked cassata


For the pastry: flour gr. 500, lard (or butter) gr. 200, sugar gr. 100, eggs 2 and two yolks, half cup marsala, a pinch of salt. For the filling: fresh ricotta gr. 800, sugar gr. 500, plain chocolate gr. 150, candied fruit gr. 100.



Mix flour to eggs, sugar, lard, marsala and salt. Leave the pastry rest for few hours.

Prepare a cream as above indicated, mixing ricotta cheese and sugar. Add chocolate and candied fruit in pieces. Divide the pastry in two and roll out in round shape, not too thin.

Grease and flour a tin and cover its bottom and rims with one of the two rounds of pastry. Put the ricotta cheese cream and cover with the other round.

Decorate with some pastry leftovers, cut with an appropriate pastry wheel. Bake at moderate temperature for about half a hour. Serve cold and with icing sugar on top.

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