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Sicilian Cooking

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Iris Breakfast Pastry

( Iris- Ines )

In Palermo, the rosticcerie offer panelli, rice balls, vasteddi, sfincione, fried vegetables and fish, potatoes croquettes and in the morning ravazzate, rizzuoli and the iris or as it is called in dialect the Ines; this Palermitana specialty, now available all over the island, originally was offered only in Palermo.

This exceptional and incomparable specialty is the product of recycled day, old rolls and with the addition of ricotta cream it becomes a breakfast nosh, a delicious pastry or a fulfilling snack.

In Catania, there is one version of iris filled with chocolate cream and one with custard cream. Iris is easy to prepare: the ingredients are available without difficulties, no special skills are necessary and all the tools needed are in your kitchen.

cappuccino

    Ingredients

    For the Filling

    • ¾ lb. ricotta
    • 2 tablespoons of granulated sugar
    • 1 tablespoon chocolate chips or chocolate shavings
    • 1 tablespoon diced candied citron
    • Pinch of cinnamon
    • 1 teaspoon of zest of orange
    • 1 drop of vanilla

    For the Outer Part

    • 6 rolls (they can be day old)
    • 1 lb. of sifted fine Italian breadcrumbs in a wide container
    • 2 eggs
    • 1 cup of milk
    • 1 tablespoon of flour
    • Canola or peanut oil
    • Deep fryer or a large sauté pan

    Instructions

    1

    THE FILLING
    Ahead of time, in a bowl mix well the ricotta and sugar until smooth. Blend in the chocolate, citron, zest of orange, cinnamon and the vanilla; store in the refrigerator overnight.

    2

    THE IRIS
    Make a round hole at the bottom of each roll, the size of a quarter; keep the pieces on the side to be used as lids. Carefully take out the soft part (the muddica) from the inside of the rolls, through the hole.

    3

    THE ASSEMBLY & FRYING

    1. Place the milk in a wide bowl.
    2. Fill the rolls with the ricotta cream, place the lids to cover the holes and set the iris in the bowl with the milk, and turn them, to allow the bread to absorb some of the liquid.
    3. In a wide bowl beat the eggs, add the flour and mix until smooth. Add some milk if Batter is too thick.
    4. Remove the iris from the milk bowl and place on a tray to allow dripping for a few minutes.
    5. Place the iris into the egg mixture, one at a time. Remove from egg mixture, let the egg mixture drip for a few seconds, and then place them in the container with the breadcrumbs.
    6. Squeeze the breadcrumbs into the iris and continue rolling it in your hands, gently compact the breadcrumbs and reshape it into a ball. Set the breaded iris into a pan or dish.
    7. Once the iris have been battered and breaded, move them on to the fryer. For frying the iris use your preferred oil. We suggest canola or peanut oil.
    8. If using a deep fryer, heat oil at 350F, place iris in basket and fry them until golden brown. Remove from oil and dry on paper towels. If using a pan, at a medium heat, in a heavy, large sauté pan put in 2 ½ inches of oil and warm it to 350F, or until is hot but before it reaches the smoking point.
    9. Very carefully lower the iris into the oil, a few at a time, turning and slowly frying them on all side, until golden brown.
    10. With a slotted spoon, remove from oil and dry on paper towels. Serve warm with cappuccino or your preferred beverage.