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Almond pastry - Pasta di mandorle
almond pastry   Ingredients for 6 servings
1 lbs of peeled sweet almonds, 1 lbs of icing sugar, 1 sachet of vanillin, 1/2 spoon of bitter
almond essence, 6 drops of cinnamon essence, 1/2 cup of water, caster sugar.
Mince the almonds with a spoon of caster sugar. Melt the water and the icing sugar and stir, pour all in a saucepan on a low flame
till the sugar begings to rope. Switch off the flame and add the vanillin, the two essences and the almond powder stirring
energetically. When homogenous, turn onto a wet marble board and knead till smooth, make little balls and let them dry for a day.
Knead the little balls again. Then using the little moulds sprinkled with icing sugar, you can prepare the sweets desired. You can
even colour them after drying them for two days.
Ricotta cream - Crema di ricotta
ricotta cream Ingredients for 4 servings
1 lbs of sheep ricotta, 5 1/2 oz of caster sugar, 1/2 sachet of vanillin, salt TT.
This cream is the base for preparation of the filling of typical Sicilian sweets such as "cannoli", "sfince" and "cassata". The cream is usually enriched with chocolate or candied fruit.

Sieve the ricotta and pour it in a bowl. Add the sugar, the vanillin, a pinch of salt and stir well to make a smooth cream.
Baked ricotta tart - Crostata di ricotta al forno
baked ricotta tart Ingredients for 4 servings
1 lb of flour, 7 oz. of margarine, 5 1/2 oz of caster sugar, 1 egg and 2 yolks, 4 tbsp of Marsala wine, 1 tbsp of icing sugar, 1/2 tbsp of bitter cocoa, butter and flour for the mould.

For the filling
1 1/2 lbs of ricotta, 7 oz of caster sugar, 1 sachet of vanillin, 2 1/2 oz bitter chocolate, milk,
Knead the flour with the caster sugar, the egg, the yolks, the Marsala wine and the softened margarine. When the pastry is
homogenous cover it with plastic wrap and put it in the fridge for 30 min. In the meantime prepare the cream mixing the ricotta with
the sugar, the vanillin, the salt, and the chocolate. Roll the pastry out in two sheets. With the first cover the bottom and the rims of
the baking pan floured and buttered. Poke the pastry with a fork and fill with the ricotta mix, level and cover with the remaining
pastry, sealings the rims. Spread some of milk on top and bake at 180 ° for 45 min. Remove the cake from the oven and let it cool
down. Transfer to a dish and sprinkle icing sugar and cocoa on top. The tart will be more tasty after a few hours in the fridge.
Ricotta flan - Sformato di ricotta
ricotta flan Ingredients for 4 servings
14 oz. linguine, 2 green zucchini, 1 glass extra virgin olive oil, parmesan (or pecorino) grated
1 clove of garlic, salt, pepper TT.
Mix the ricotta with the sugar, the vanillin, the beaten eggs, some salt and cinnamon. Add chocolate in chips and pour all in a
buttered and floured baking-pan. Bake at 200° for 45 min, after take out from the oven and let it cool down.Once cold, sprinkle with
icing sugar.
Sicilian Cassata - Cassata siciliana
sicilian cassata Ingredients for 6 servings
For the cake
7 oz of flour, 4 eggs, 7 oz of caster sugar, 1 bag of baking powred, 1/2 sachet of vanillin,
shredded citrus peel, salt TT, Marsala or vermouth, butter and flour for the mould
For the almond pastry
9 oz of peeled almonds, 9 oz of icing sugar, caster sugar, 1/4 cup of water, 1 pinch of vanillin,
4 drops of cinnamon essence, 4 drops of bitter almonds essence, green food colouring
For the filling
1 lbs of sheep ricotta, 5 1/2 oz of caster sugar, 1 pinch of vanillin, 2 oz of diced candied fruit,
2 oz of dark chocolate, salt TT
To make the cassata the special 25 diameter mould with flaring rims is necessary.

For the cake beat the yolks with the sugar and add the flour, the vanillin, the shredded lemon peel, the baking powder and at the
end the whites beaten stiff with a pinch of salt. Pour the pastry in a baking-pan buttered and floured and bake it at 358° F, for 30-
35 min; after cooking cool down. Mince the almonds with 1/2 spoon of caster sugar and add it to the syrup prepared with water and
icing sugar cooked on a low flame. Add the essences and the vanillin and knead the pastry on a wet marble board to obtain a
smooth and homogenous pastry. Add the food colouring and knead again. Put it in the fridge. Mix the ricotta with the sugar, the
vanillin and some salt; after add the chocolate and the candied fruit, put all in the fridge. Cover the mould with plastic wrap and the
rims with the almonds pastry, rolled out 1/2 cm thick and as large as the rims. Cover the bottom of the baking pan with slices of
cake 8-10 mm thick and sprinkled with Marsala or Vermouth melted in water. Now pour the filling and cover again with cake slices
sprinkled with liquor. Cover with a dish the same diameter as the mould and press a little, put it in fridge for 20 min. Turn the
mould upside down onto a dish and remore the plastic wrap. Melt the icing sugar with the lemon juice and pour it on the cake
surface spreading it with a knife, let it dry up and decorate with candied fruit. Serve cold.
Cannoli - Cannoli
cannoli Ingredients for 8-10 cannoli

For the rolls
9 oz of flour, 1 tbsp of caster sugar, 1 teaspoon of bitter cocoa, 1 1/2 oz of margarine, 1 tbsp
of marsala wine, 1 white of egg, icing sugar, salt, vegetable oil
For the ricotta cream
1 lbs of sheep ricotta, 5 oz of caster sugar, 1/2 teaspoon of vanilla essence, 2 oz of chipped
dark chocolate, 2 oz of diced candied fruit, salt.
Mix the flour with margarine, sugar, cocoa, Marsala wine and salt adding the necessary water to make the mix smooth. Put the
pastry in the plastic wrap and leave it in the fridge for about 1/2 hour. Roll out the dough and cut some pieces in oval shape; then
toll them up around the special aluminium tubes, sealing the edges together with the beaten white of the egg with some drops of
water. Deep fry the rolls in hot oil, strain and put them on kitchen paper, slip the aluminium tubes out only when the fried rolls are
completely cold. Mix the ricotta with the sugar, the vanilla essence, and the salt adding, if desired, the chocolate chips and the diced
candied fruit. A few minutes before serving fill the empty rolls with the ricotta mixture and sprinkle with icing sugar.
S. Joseph "sfince" (kind of doughnuts fillets with ricotta) - Sfince di San Giuseppe
st. joseph sfince Ingredients for 6 servings
2 1/2 cups of water, 3 1/2 oz of butter, 12 oz of flour, 5 eggs and 4 yolks, 4 tbsp of caster,
sugar, 1 1/2 tbsp of baking powder, salt, vegetable oil, icing sugar, 14 oz of ricotta cream, 2
oz of chocolate chopped, 2 oz of cubed candied fruit.
Boil the water together with the sugar, the butter and some salt, then pour in the flour and stir well. Cook the pastry till it detaches
from the saucepan rims, let it coll and add the eggs and the baking powred, stirring continuosly. Once the pastry is soft and
homogenous, cover it with a cloth and make it leaven for about 45 minute. Take 2-3 spoons of pastry for each doughnut and fry
them in deep hot oil. Once they are swollen and browned, strain and put them on the kitchen paper. Mix the chocolate and the
candied fruit with ricotta and then spread the cream on the fried "sfince"; sprinkle with icing sugar and serve.
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