Ricotta gateau
By Caterina
Ricotta ‘gattò’ (from the French ‘gateau’) is a delicious example of the influence of French cuisine on our family recipes. This dessert is the ‘Sicilianised’ version of French cakes. The key ingredient is sheep’s ricotta, which must be very fresh. It was the recipe that (toglierei “that”) my mother Agata loved to make more than any other dessert!
ingredients for 8 person
1 kg sheep’s milk ricotta cheese
370 g sugar
Grated zest of one lemon
4 eggs
75 g dark chocolate
2 tablespoons of chopped candied fruit
2 tablespoons of pine nuts
2 tablespoons of raisins
Breadcrumbs to taste
Icing sugar to taste
preparation
The day before preparing the gattò, drain the ricotta in a colander to remove the whey and store it in the fridge overnight. Then sift the ricotta, add the sugar, grated lemon zest and egg yolks and mix with a spoon. Add the chopped dark chocolate and a handful of candied fruit, pine nuts and raisins. Finally, add the beaten egg whites and mix gently from the bottom upwards. Pour everything into a 26 cm diameter baking tin lined with baking paper, greased with oil and sprinkled with a little breadcrumbs (si scrive senza la s finale). Bake at 170°C for 45 minutes or until golden brown, without opening the oven during cooking. Finally, leave to cool and serve sprinkled with icing sugar.
Pair with a glass of Nes passito di Pantelleria
ingredients for 8 person
1 kg sheep’s milk ricotta cheese
370 g sugar
Grated zest of one lemon
4 eggs
75 g dark chocolate
2 tablespoons of chopped candied fruit
2 tablespoons of pine nuts
2 tablespoons of raisins
Breadcrumbs to taste
Icing sugar to taste
preparation
The day before preparing the gattò, drain the ricotta in a colander to remove the whey and store it in the fridge overnight. Then sift the ricotta, add the sugar, grated lemon zest and egg yolks and mix with a spoon. Add the chopped dark chocolate and a handful of candied fruit, pine nuts and raisins. Finally, add the beaten egg whites and mix gently from the bottom upwards. Pour everything into a 26 cm diameter baking tin lined with baking paper, greased with oil and sprinkled with a little breadcrumbs (si scrive senza la s finale). Bake at 170°C for 45 minutes or until golden brown, without opening the oven during cooking. Finally, leave to cool and serve sprinkled with icing sugar.
Pair with a glass of Nes passito di Pantelleria
