Sicilian cassata, the recipe for making it at home. With ricotta, candied fruit, and almond paste.

SICILIAN CASSATA RECIPE

An ancient dessert that has never faded. The small Sicilian cassata dates back to the Roman domination. Arabic, and despite some variations it has had over the centuries, it remains one of the favourite desserts of the island's cuisine, especially for the dessert during the Easter lunchesHere is the best recipe to prepare it at home, starting from a fundamental recommendation: the ricotta cheese must to be of sheep and it must be passed through a sieve once or twice.

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INGREDIENTS (for 6 people):

• 1 Sponge cake
• ricotta cheese Roman (or, if possible, Sicilian)
• 150 g of candied fruit assorted
• pistachios shelled
• sugar
• dark chocolate
• 200 g of almond paste Verde

FOR THE SYRUP

• 1 dl of water
• sugar
• 2 spoons of rum

PREPARATION

• To lay down 6 small circles diameter of 8-10 cm on a small baking tray and line the bottom and sides with a disc and a strip of baking paper.
• Prepare the syrup: boil thewater and sugar for 2 minutes, melting the sugar; let it cool and add the rum.
• Prepare stuffing: pass the ricotta cheese through a sieve, add the sugar and mix; add the candied fruit divided into pieces, the pistachios scalded and peeled and finally, delicately, the dark chocolate divided into small pieces.
• Spread the almond paste to the thickness of 3 mm approximately, cut out 6 strips and cover the walls of the circles.
• Using a sharp knife cut the Sponge cake into slices of thickness 1 cm about and cut out some discs of the diameter of the circles and place one in each circle.
• Brush lightly with the syrup i pasta discs in the circles; fill with the mixture ricotta cheese and spread it out in an even layer.
• Decorate the small cassatas with candied fruit e chopped pistachios; keep in the refrigerator for at least an hour.

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