Recipe below!
A fried Sicilian crescent filled with ricotta, dark chocolate and orange zest. Families in Trapani made them in the last days before Lent, when sugar was still allowed. I had never heard of them before, and I am Italian! I thought bringing them to the series would be a good idea. Hope you enjoy the video!
300 g tipo 00 flour 50 g lard 30 g sugar 1 egg 50 ml dry white wine 1 pinch of salt 300 g sheep’s-milk ricotta, well-drained 80 g sugar 50 g dark chocolate, chopped Zest of 1 orange Pinch of cinnamon Lard for frying Icing sugar to finish
Mix flour and lard until sandy, add sugar, egg, wine and salt, knead until smooth and rest for 30 minutes. Beat the ricotta with sugar, fold in chocolate, orange zest and cinnamon. Roll the dough to 2 mm, cut rounds of 10 cm, fill and fold into crescents, crimp the edges shut. Fry in hot lard at 170 C until golden. Dust with icing sugar and eat immediately.
Full story, complete recipe and wine pairing soon on Substack. Link in bio.
#forgottenitalianclassics #sicilianfood #italiansweets #carnevale
10 Comments
Sembrano assurde
Che ricchezza càspita!
Che spettacolo di ricetta Massi!!!sei insuperabile!!!
Sei un grande, bellissimo progetto!
Ok queste sembrano fuori di testa
queste non le conoscevo e ora le voglio. <.<
Beh visto che fai anche i dolci ti direi di mettere in lista anche i turtlitt piacentini comunque anche questi sembrano parecchio interessanti
Ok, questo mi ha ricordato un Deep cut Lucano: Pastatedd Stiglianesi ❤
These look so delicious 😋!!
I love this series, but is it "forgotten Italian classic" or "Italian forgotten classic"? The first one sounds right but I swear I heard the other in other videos