{"id":64277,"date":"2022-06-09T16:54:26","date_gmt":"2022-06-09T14:54:26","guid":{"rendered":"https:\/\/www.visitsicily.info\/ricetta\/cassata-sicilienne\/"},"modified":"2022-06-13T09:33:16","modified_gmt":"2022-06-13T07:33:16","slug":"cassata-sicilienne","status":"publish","type":"ricetta","link":"https:\/\/www.visitsicily.info\/fr\/ricetta\/cassata-sicilienne\/","title":{"rendered":"Cassata sicilienne"},"content":{"rendered":"<p style=\"text-align: justify;\">Reine de la p\u00e2tisserie sicilienne traditionnelle, la <strong>cassata<\/strong> doit probablement son nom \u00e0 l\u2019arabe \u00ab\u00a0qas\u2019at\u00a0\u00bb (\u00ab\u00a0bassine\u00a0\u00bb), peut-\u00eatre en raison de sa forme ronde, ou au latin \u00ab\u00a0caseum\u00a0\u00bb (\u00ab\u00a0fromage\u00a0\u00bb) en raison de sa garniture riche \u00e0 base de ricotta. On ne sait pas exactement&#8230;Son histoire est tout aussi myst\u00e9rieuse. Elle remonte au IXe\u00a0si\u00e8cle et a connu de nombreux changements et influences de toutes parts, comme l\u2019histoire des dominations \u00e9trang\u00e8res en Sicile.<\/p>\n<p>Si vous souhaitez pr\u00e9parer la cassata chez vous, voici sa recette\u00a0:<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration de la p\u00e2te d\u2019amandes<\/strong>\u00a0: M\u00e9langer la farine d\u2019amande avec de l\u2019eau et du sucre, ajouter le colorant vert pour colorer la p\u00e2te. M\u00e9langer pour obtenir une p\u00e2te homog\u00e8ne qui puisse \u00eatre manipul\u00e9e jusqu\u2019\u00e0 ce qu\u2019elle devienne souple et compacte. L\u2019\u00e9taler ensuite avec un rouleau \u00e0 p\u00e2tisserie, la couper en une forme rectangulaire et l\u2019utiliser pour l\u2019ext\u00e9rieur de la cassata.<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration de la cr\u00e8me de ricotta<\/strong>\u00a0: Passer la ricotta au tamis, puis y ajouter le sucre, les cubes de chocolat noir, le sachet de sucre vanill\u00e9 et la citrouille.<\/p>\n<p style=\"text-align: justify;\"><strong>Pr\u00e9paration du gla\u00e7age<\/strong>\u00a0: Faire fondre le sucre glace dans l\u2019eau en le chauffant \u00e0 feu doux et y ajouter un peu d\u2019eau de fleur d\u2019oranger. Laisser reposer. Couper la g\u00e9noise en 3\u00a0disques. La plonger dans un saladier contenant un verre d\u2019eau sucr\u00e9e et un verre de Vermouth. Utiliser l\u2019un des disques imbib\u00e9s pour composer l\u2019ext\u00e9rieur de la cassata. Placer du papier sulfuris\u00e9 dans le moule et y disposer les rectangles de p\u00e2te d\u2019amandes sur le bord du moule, en alternant ces derniers avec des tranches de g\u00e9noise de la m\u00eame taille. Disposer l\u2019un des disques de g\u00e9noise imbib\u00e9s au fond du moule et \u00e9taler la cr\u00e8me de ricotta. Disposer enfin le troisi\u00e8me disque de g\u00e9noise et laisser reposer environ une demi-heure. Ensuite, retourner le moule, retirer le g\u00e2teau \u00e0 l\u2019aide du papier sulfuris\u00e9 et le recouvrir avec la pr\u00e9paration du gla\u00e7age. Enrober maintenant la cassata \u00e0 d\u00e9corer ensuite de fruits confits. Enfin, mettre la cassata au r\u00e9frig\u00e9rateur et attendre 2\u00a0heures avant de la servir.<\/p>\n<p style=\"text-align: justify;\">Si vous n\u2019aimez pas le faste et le go\u00fbt tr\u00e8s sucr\u00e9 de la <strong>cassata sicilienne<\/strong> classique, d\u00e9cor\u00e9e avec un gla\u00e7age et des fruits confits vari\u00e9s, il existe une version plus ancienne, voire d\u2019origine. La <strong>Cassata al forno<\/strong>, plus r\u00e9pandue dans la r\u00e9gion de Palerme, est un g\u00e2teau \u00e0 base de p\u00e2te bris\u00e9e et de g\u00e9noise, renfermant un c\u0153ur de ricotta, de sucre et de p\u00e9pites de chocolat, qui est cuit au four. Nous pouvons vous assurer que cette version n\u2019a rien \u00e0 envier \u00e0 la recette plus connue. Go\u00fbtez-la pour y croire&#8230;<\/p>\n<p style=\"text-align: justify;\"><a href=\"\/?page_id=841\">\u2611\ufe0f<\/a>\u00a0 <a href=\"\/?page_id=841\">Sicile. Les saveurs \u00e0 ne pas manquer<\/a><\/p>\n","protected":false},"featured_media":52630,"template":"","categories":[1969],"luogo":[],"stagione":[2060,2061,2925,2062,2063],"class_list":["post-64277","ricetta","type-ricetta","status-publish","has-post-thumbnail","hentry","category-sapori-da-non-perdere-fr","stagione-automne","stagione-ete","stagione-inverno-fr","stagione-hiver","stagione-printemps"],"acf":{"galleria":false,"sottotitolo":"","titolo_paragrafo_1":"Dettaglio","paragrafo_1":"","difficolta":"Media","durata":"","ingredienti":[{"nome_ingrediente":"verre de Vermouth blanc","quantita":"1\u00a0"},{"nome_ingrediente":"ricotta fra\u00eeche","quantita":"500 g"},{"nome_ingrediente":"sucre","quantita":"350 g"},{"nome_ingrediente":"g\u00e9noise","quantita":"1"},{"nome_ingrediente":"sachet de sucre vanill\u00e9","quantita":"1"},{"nome_ingrediente":"chocolat noir coup\u00e9 en cubes","quantita":"70 g"},{"nome_ingrediente":"citrouille","quantita":"50 g"},{"nome_ingrediente":"farine d\u2019amande","quantita":"200 g"},{"nome_ingrediente":"sucre","quantita":"200 g"},{"nome_ingrediente":"colorant vert utilis\u00e9 pour les desserts","quantita":""},{"nome_ingrediente":"fruits confits","quantita":"300 \u00e0 400 g"},{"nome_ingrediente":"eau","quantita":"100 ml"},{"nome_ingrediente":"sucre en poudre","quantita":"250 g"},{"nome_ingrediente":"eau de fleur d\u2019oranger","quantita":""}],"localizzazione":"<div class=\"leaflet-map\" data-height=\"400\" data-map=\"leaflet\" data-map-lng=\"14.1723633\" data-map-lat=\"37.4486966\" data-map-zoom=\"7\" data-map-layers=\"[&quot;CartoDB.Voyager&quot;]\" data-map-markers=\"[]\"><\/div>\n"},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - 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