Cassatedde
(0 votes)
(0 votes)
Health Score:
23 / 100
Difficulty:
moderate
Difficulty
Preparation:
55 min.
Preparation
ready in 1 hr 55 min.
Ready in
Calories:
517
calories
Calories
Nutritional values
1 piece contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 24 g | (96 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.9 mg | (24 %) | ||
| Vitamin K | 0.2 μg | (0 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.5 mg | (21 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 154 mg | (4 %) | ||
| Calcium | 90 mg | (9 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
10
- For the filling
- 1 ½ cups Ricotta cheese
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 Tbsp chopped candied orange
- For the dough
- 4 ½ cups all-purpose flour (plus extra for dusting)
- ¼ cup sugar
- ¼ tsp salt
- ½ cup Lard (diced)
- ½ cup Marsala wine
- vegetable oil (for frying)
- To finish
- powdered sugar
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.
