18/10/2023
Ingredients for 8/10 cassatelle:
280 g of sugar
550 g of 00 type flour
150g of lard
1 egg
400 g of sheep’s ricotta
50g of diced candied fruit
50 g of chocolate chips
grated lemon zest
For the icing:
250g of icing sugar
1 tablespoon lemon juice
1 egg white
8 red candied cherries
Preparation:
Sift the flour and make a well. Mix with 150 g of sugar. Add the lard (if you prefer you can use butter) softened because it was left at room temperature for a while. Start kneading with your hands. Then add the egg and lemon zest. Continue kneading until you obtain a smooth and homogeneous dough. If the dough is a little rough or dry, add a little milk until you reach the desired consistency. Form a large ball, wrap it in cling film and place it in the fridge for about 45 minutes. Prepare the filling by working the ricotta with a whisk (preferably electric). Add 130 g of sugar, continue to work the ricotta until it becomes smooth and the grains can no longer be seen. Add candied fruit to taste and dark chocolate. Then place the cream obtained in the fridge and let it rest. Take the dough ball from the refrigerator and roll it out thinly on a shelf using a rolling pin, then cut out discs of the right size to line the molds available to obtain the cassatelle. The dough discs will line the molds already brushed with lard and dusted with flour. Fill the cavity with the previously obtained ricotta cream. With other, smaller discs of dough, cover the molds and take care that the contents do not spill out. Turn the molds upside down and bake in a preheated oven at 170° for about 35 minutes. Once the cooking time has elapsed, remove the cassatelle from the mold and leave them to cool on a rack. Prepare the icing by heating a spoonful of water and lemon juice. Add the icing sugar using a sieve so that no lumps form, remove the pan from the heat and mix well. Leave to cool, add the egg white and beat with an electric whisk until you obtain a very frothy mixture (if necessary, also use 2 egg whites). while the domes have cooled, pour the icing over the domes, making sure they are all covered. Collect the icing that drips from the domes and repeat the operation several times until they are very white. Decorate each with a candied red cherry. As soon as the icing has solidified, the cassatelle di S. Agata will be ready to be eaten.