zaterdag 20 oktober 2012

Cassata Siciliana - Sicilian Cassata recipe | Italian Notes

See on Scoop.it - La Cucina Italiana - De Italiaanse Keuken - The Italian Kitchen



Cassata is not the kind of cake you bake very often, but when you do – it’s a party. And the guests love every bite.


The best cassata I’ve ever had was at a restaurant in Salerno where the owner used ricotta made from goats’ milk for the filling. This can be rather hard to obtain outside south Italy, so normal ricotta can be used instead. The result will still be completely irresistible.




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