Cassate

01 May 2014

Easter has just been and even here in New Zealand the best traditions from Modica are upheld. If you want to try it yourselves, see below…

Rough Recipe:

  • 1 kg of dough (same recipe as for Scaccie)
  • 450 g ricotta
  • 1 Tuma (The Tuma is the curd, which is the first phase of the cheese)
  • 1-2 eggs
  • Sugar
  • Cinnamon

 

For the dough:

Place flour in a large bowl and make a well in center; add 2 tbsp. oil, salt, Bicarbonate of Soda, lemon juice and and 1 1/4 cups water, and stir until a dough forms.

Transfer dough to a floured work surface and knead until smooth and elastic, 6–8 minutes. Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rest for 30 minutes

 

For the mixture:

Place the ricotta and Tuma to drain. In a large bowl mix these two ingredients and amalgamate well, add the egg , sugar and cinnamon.

 

Stretch the dough and cut out circles with an upsidedown saucer

Form the edge of the cassata to create a serrated boarder similar to a quiche.

Place one or two spoonfuls of mixture in the centre

Put the cassate the oven at 220 ° C for about 20-25 minutes

As soon as they come out of the oven sprinkle with a teaspoon of sugar mixed with cinnamon.

Enjoy!