Cassatella saccense

Ingredients for 6–8 Cassatelle

For the dough

• 250 g plain flour
• 1 tablespoon sugar
• 1 tablespoon lard (or butter)
• 1 medium egg
• 30 ml dry white wine
• Water as needed
• A pinch of salt

For the filling

• 300 g fresh sheep’s milk ricotta cheese
• 80 g sugar
• 50 g dark chocolate chips
• Grated lemon zest (optional)

For frying

• Seed oil (peanut or high oleic sunflower)

To serve

• Powdered sugar

Preparation of Cassatella saccense

1. Prepare the filling

Drain the ricotta cheese well in the refrigerator for at least one hour.

In a bowl, mix it with the sugar until it becomes creamy and compact.

Add the chocolate chips and, if desired, a pinch of lemon zest.

Place in the refrigerator to firm up the mixture.

2. Knead the dough for the cassatelle

Place the flour in a mound and add the sugar, lard, egg, and wine.

Knead vigorously, adding a little water if necessary, until you have a smooth, elastic dough.

Cover and let rest for 30 minutes.

3. Roll out and fill

Roll out the dough very thinly—traditionally almost transparent.

Cut out discs 4–5 inches in diameter.

Place a generous spoonful of filling in the center of each disc.

Fold into a half-moon shape and seal the edges well with the prongs of a fork.

4. Perfect frying

Heat the oil to 170–175°C.

Fry a few cassatelle at a time until they are golden brown and slightly puffed.

Drain on paper towels and, when they have cooled, dust with powdered sugar.

When to taste Cassatella saccense in Sciacca

Cassatelle saccensi are available all year round, but they are particularly popular during:

• Easter celebrations,
• village festivals and winter events,
• itineraries dedicated to traditional desserts along the Agrigento coast.

Many historic pastry shops and bakeries in the town center still prepare them by hand, using the same recipe handed down for generations.