Cassate di Ricotta (Ragusani)

 

2 cups hard durum wheat flour

2 cups type 00 flour

75 grams sugar

4 medium eggs (or 3 large eggs)

75 grams lard

 

1 kilo ricotta

sugar (to taste) for sweetening ricotta

cannella

 

Combine hard durum wheat flour, white flour, sugar, eggs and lard in a bowl and work with your hands until it comes together to form a dough. Place in fridge for 1-2 hours. The dough must be worked when it is cold.

Place ricotta, sugar (to taste) and cinammon in a bowl and combine. When dough is chilled, roll it out and cut large round circles. Place a few spoons of the sweet ricotta filling in the middle and then using your thumb and index finger, pinch the dough every 1 1/2 inches, forming a crust. Bake in the oven at 180 C for 10-12 minutes.


 

The above recipe is Copyright 2017 Renée Restivo. All Rights Reserved.

www.soulofsicily.com