Page 25 - Book-TradiAliCulture-Sicily

Utensils:

∙ Bowl
∙ Rolling pin
∙ Pasta cutter wheal
∙ Paper tissue
∙ Serving platter

Ingredients

For the dough:

∙ 1 kg durum wheat flour « 00 »
∙ 150 ml olive oil
∙ Marsala Wine
∙ Some lemon or orange peel (depending on your taste).

For the stuffing:

∙ 1 kg ricotta
∙ 250g sugar
∙ Chocolate flakes

∙ Icing sugar for the filling

Preparation

∙ Put the flour and the lemon peel in a big bowl.
∙ Mix then create a waterfall in the middle of the mix. Pour the olive
oil in.
∙ Work the dough with your hands and gradually add the Marsala wine
until you obtain a smooth paste.
∙ Leave to rest a little
∙ Then, prepare the stuffing with ricotta (beforehand drained), sugar,
a pinch of cinnamon and chocolate.
∙ Roll the dough with the rolling pin until it is thin.
∙ Cut a circle in the dough with a knife and put a spoon of ricotta in
the middle.
∙ Close all the "Cassatelles" with the pasta cutter wheel and fry them
in hot oil.
∙ When the Cassatelles are golden brown, put it on a serving platter

and dust with icing sugar.

For more information and pictures (version italienne)
http://www.comenius-marsala-namur.com/TRADIALICULTURE/Dossier%20recette%20siciliens/P-VideoS-cassatelle.html

www.erasmus-isj-namur