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Sicilian Cooking

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Cassatedi (kah-sah-TAY-dee) are a sweet link to Sicilian ancestors. They're wonderful treats, handheld deep-fried pockets of tender dough filled with sweetened ricotta and dusted with confectioners' sugar. (Bill Hogan/Chicago Tribune/MCT via Getty Images)

Chickpeas Turnovers - Cassateddi

( Ravioli con Crema di Ceci alla Cioccolata - Cassateddi ri Ciciri Fritti )

One of the variants from the original recipe of the Cassateddi stuffed with ricotta, honey or sugar and spices, are the Cassateddi filled with chickpeas and cocoa cream: the taste is typical and very agreeable to the palate. These home-made pastries are prepared where chickpeas are grown in abundance. The Cassateddi with chickpeas cream are exclusively prepared in Borgetto, a small town in the province of Palermo; however, this filling is used in the Sicilian hinterland and in Calabria’s country towns.

3-6
  • Yield12 Cassateddi
  • Sicilian DessertsChickpeas Turnovers - Cassateddi

    Ingredients

    For the Dough

    • 2 lb. Semolina flour
    • ½ cup granulated sugar or 6 tablespoons of honey
    • 6 tablespoons of olive oil or 4 oz. of Crisco or butter
    • 2 large eggs
    • 2 shots of cognac or vodka or ½ cup of Marsala wine
    • small pinch of salt
    • zest of 1 lemon
    • water if needed

    For the Filling

    • 12 oz chickpeas flour
    • ¼ cup granulated sugar
    • 4 oz. bitter cocoa
    • ½ cup diced candied fruit
    • pinch of vanilla powder
    • 1 drop cinnamon oil
    • ¼ cup orange liquor or brandy

    For Cooking

    • canola or corn oil for deep frying

    Instructions

    1

    THE DOUGH
    Mix all ingredients to make dough and knead for 4-5 minutes. Dough should be smooth and more consistent of bread or pizza dough. Add some water if the dough is too hard to knead. Cover and rest dough for 20/30 minutes. Divide the dough in 4 pieces, and then divide each piece into additional 6 pieces, shape into balls.

    2

    THE FILLING
    Use a blender or thoroughly mix all the ingredients in a bowl; filling should be of a nice and smooth consistency. If filling is too watery add more chickpeas flour; if needs more liquid add some more brandy a few drops at the time. Taste it and add more sugar if needed.

    3

    THE CASSATEDDI
    Roll each piece of dough with a rolling pin to 1/8 inch, giving an elliptical shape. In the center of each piece, place 1 teaspoon of filling, and pull over the stuffed dough the long way, in the shape of a half moon, press down on the borders, making sure they are properly sealed to avoid the filling from leaking. Place them in a greased baking sheet. When you have prepared all the Cassateddi proceed with the cooking.

    4

    THE FRYING
    Over a medium heat, deep fry the cassatelle and turn until golden on both sides. Transfer to a dish covered with paper towels to drain. Sprinkle with granulated sugar or honey and serve hot or cold.