Sicilian speciality with ricotta and lime zest
For 9 Cassatelles
100 g flour 00
1 tablespoon animal fat
2 tablespoons sweet wine
2 tablespoons wine vinegar
2 tablespoons sugar
2 tablespoons ice sugar
200 g sheep or goat ricotta
1 organic lime
Mix the flour, animal fat, sweet wine, wine vinegar and 1 tablespoon sugar in a bowl. Transfer the dow to a wooden or steel base. Knead for 10 minutes. Store with cling film in the fridge for at least 2 hours.
Mix the ricotta with the lime zest and 1 tablespoon of sugar. Cover and put in the fridge.
Take the dough out of the fridge and let it for 10 minutes.
Create a thin sheet by rolling out the dough with a rolling pin.
With a pastry cutter create rings.
Prepare a small bowl with cold water. Take the ricotta out of the fridge. Pour a tablespoon of ricotta in the middle of the ring. Put your forefinger in the water. Wet the edge of half the ring with your forefinger. Fold the the ring towards the wet area. Seal the un wet edge over the wet one by pressing with your fingers. Terminate the seal by pressing with a fork.
Heat vegetable oil in a pan. Put a tray covered with cardboard paper next to your pan. Pour one uncooked Cassatelle in the boiling oil, cook it for a few minutes until golden brown. Remove it with a spatula and let it rest on the paper. Once the first Cassatelle is cooked you can cook the other ones two by two.
With a strainer sprinkle ice sugar on top of your Cassatelle. Enjoy!