Cassatedde

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Cassatedde
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Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
440
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
Calorie440 kcal(21 %)
Protein10.01 g(10 %)
Fat15.62 g(13 %)
Carbohydrates60.86 g(41 %)
Sugar added13.83 g(55 %)
Roughage0 g(0 %)
Vitamin A46.42 mg(5,803 %)
Vitamin D0.33 μg(2 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.45 mg(45 %)
Vitamin B₂0.35 mg(32 %)
Niacin5.22 mg(44 %)
Vitamin B₆0.04 mg(3 %)
Folate107.4 μg(36 %)
Pantothenic acid0.33 mg(6 %)
Biotin1.69 μg(4 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C0.03 mg(0 %)
Potassium100.16 mg(3 %)
Calcium88.11 mg(9 %)
Magnesium16.52 mg(6 %)
Iron2.79 mg(19 %)
Zinc0.84 mg(11 %)
Saturated fatty acids7.19 g
Cholesterol28.7 mg

Ingredients

for
10
For the filling
1 ½ cups Ricotta cheese
¾ cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon chopped candied orange
For the dough
4 ½ cups all-purpose flour (plus extra for dusting)
¼ cup sugar
¼ teaspoon salt
½ cup Lard (diced)
½ cup Marsala wine
vegetable oil (for frying)
To finish
powdered sugar
How healthy are the main ingredients?
Ricotta cheesesugarsalt

Preparation steps

1.
For the filling: put the ricotta, icing sugar and vanilla into a food processor or blender and blend until smooth. Stir in the candied peel. Cover and chill.
2.
For the dough: sift the flour, sugar and salt into a mixing bowl. Rub in the lard until the mixture resembles breadcrumbs.
3.
Add the wine, a little at a time, until the mixture begins to come together as a dough.
4.
Turn out onto a floured surface and knead until smooth and shiny. Wrap in cling film and chill for 1 hour.
5.
Divide the dough into 2 pieces. Cover 1 piece and roll out the other piece very thinly on a lightly floured surface. Cut out 23cm- 25cm|9"-10" rounds.
6.
Place about 55g|2oz of the filling in the centre of each round. Dampen the edges and fold over. Press the edges with the tines of a fork to seal.
7.
Heat the oil in a deep heavy-based pan, about 8cm|3" deep and fry the pastries, one at a time, turning once, for 1 minutes on each side until crisp and golden. Drain on absorbent kitchen paper.
8.
Sift a little icing sugar over the tops and serve warm or at room temperature.