Ricotta Cappiddruzzi
By Caterina
A simple dessert, a traditional fried treat, made especially during the holidays, Christmas, Carnival and Easter. A recipe linked to many memories. In the morning, usually on a holiday, we would wake up to the intense aroma of Marsala, lemon, ricotta and chocolate. Helping out was a fun time and a moment of strong family unity. Traditions that go beyond flavour and recipes, and that enrich and pamper the heart. It was the recipe that my mother Agata remembered from her dear Aunt Teresa, who, together with Grandmother Lina, joined the ‘kitchen brigade’ to prepare this delicious dessert!
ingredients for 4 people
For the ricotta cream:
500 g sheep’s milk ricotta
70 g dark chocolate
2 tablespoons of caster sugar
Grated zest of one lemon
For the pastry:
500 g plain flour
90 g lard (or butter/margarine)
2 tablespoons of sugar
½ glass of white wine
½ glass of dry Marsala
Oil for frying, as needed
Icing sugar, as needed
preparation
Start by preparing the ricotta cream. Let the ricotta rest in a colander to allow the excess whey to drain. When it is dry, add two tablespoons of sugar, the zest of one lemon and mix everything together. Finally, add the dark chocolate, cut into small pieces. Now prepare the pastry. Knead the flour, sugar, lard and wines vigorously on a work surface until you have a smooth, even dough. Using a pasta machine or a rolling pin, roll out two very thin sheets of pastry. Using two spoons, place the prepared ricotta on one sheet of pastry. Cover with another strip of pastry and press down with your fingers around the ricotta to remove any air. Now cut the cappiddruzzi with the help of a glass, a pastry wheel or a circular cutter, as if they were ravioli. Fry them in plenty of seed oil until golden brown, then place them on kitchen paper to remove excess oil. Finally, serve the cappiddruzzi warm, sprinkled with icing sugar.
Pair with a glass of Bip Benjamin Marsala Superiore Riserva Oro Dolce
ingredients for 4 people
For the ricotta cream:
500 g sheep’s milk ricotta
70 g dark chocolate
2 tablespoons of caster sugar
Grated zest of one lemon
For the pastry:
500 g plain flour
90 g lard (or butter/margarine)
2 tablespoons of sugar
½ glass of white wine
½ glass of dry Marsala
Oil for frying, as needed
Icing sugar, as needed
preparation
Start by preparing the ricotta cream. Let the ricotta rest in a colander to allow the excess whey to drain. When it is dry, add two tablespoons of sugar, the zest of one lemon and mix everything together. Finally, add the dark chocolate, cut into small pieces. Now prepare the pastry. Knead the flour, sugar, lard and wines vigorously on a work surface until you have a smooth, even dough. Using a pasta machine or a rolling pin, roll out two very thin sheets of pastry. Using two spoons, place the prepared ricotta on one sheet of pastry. Cover with another strip of pastry and press down with your fingers around the ricotta to remove any air. Now cut the cappiddruzzi with the help of a glass, a pastry wheel or a circular cutter, as if they were ravioli. Fry them in plenty of seed oil until golden brown, then place them on kitchen paper to remove excess oil. Finally, serve the cappiddruzzi warm, sprinkled with icing sugar.
Pair with a glass of Bip Benjamin Marsala Superiore Riserva Oro Dolce
