Cannoli are Sicilian tubes of deep-fried pastry stuffed with sweetened sheep’s milk ricotta. Traditionally they were prepared for carnevale, but nowadays they are prepared year round and not just in Sicily. The stuffing can be enriched with chocolate chips, candied fruit, … Continue reading Cannoli
In April we travelled through Sicily and I came back with a lot of ideas for Sicilian dishes to cook. Last night my parents came over for dinner, and for the first time since I can’t remember I prepared five all new dishes in a single day. All of them inspired by meals we had in the best restaurants of Sicily. My parents don’t mind being guinea pigs, and although I have thought of some improvements for the next time I make these dishes, all of them came out very tasty if I do say so myself. Since it’s been so long that I’ve blogged about dessert, I’m starting at the end.
Cassata is a traditional cake from Italy made with sweetened ricotta, marzipan, candied fruit, and sponge cake (pan di spagna). Cassata can be decorated very elaborately with different kinds of candied fruit and icing, but when we had it for dessert in restaurants in Sicily, we got a single-portion cassatina that was decorated quite simply with a few pieces of candied fruit and icing. Since I had five different dishes to prepare in a single day, I decided to go for the simple option. Perhaps I’ll do a more baroque version in winter with homemade candied fruit and homemade marzipan. Continue reading “Cassata Siciliana”