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Ragusan Pastieri

17/11/2023

The Ragusan Pastiera is a traditional Sicilian dessert that resembles the better-known Neapolitan pastiera in certain aspects but is distinguished by the inclusion of chocolate and the absence of wheat. Here is the recipe:

Ingredients

  • 500 g of ricotta
  • 200 g of sugar
  • 100 g of dark chocolate, chopped
  • 60 g of candied citron, diced
  • 60 g of candied pumpkin, diced
  • 4 eggs
  • 1 packet of vanillin or a teaspoon of vanilla extract
  • Grated zest of one lemon
  • Ground cinnamon to taste
  • A pinch of salt
  • Shortcrust pastry (made with 300 g of flour, 150 g of butter, 150 g of sugar, 1 egg, and a pinch of salt)

Preparation

  1. Prepare the shortcrust pastry by quickly working all the ingredients together and let it rest in the refrigerator for about 30 minutes.
  2. In the meantime, in a bowl, work the ricotta with the sugar until smooth.
  3. Separate the yolks from the whites. Add the yolks to the ricotta and sugar mixture, and beat the egg whites with a pinch of salt until stiff peaks form.
  4. Fold the whipped egg whites into the ricotta mixture, then add the dark chocolate pieces, candied citron, candied pumpkin, vanillin or vanilla extract, grated lemon zest, and a sprinkle of cinnamon.
  5. Roll out the shortcrust pastry in a previously buttered and floured pan, creating a high rim as well.
  6. Pour the ricotta filling onto the pastry.
  7. Use the leftover shortcrust pastry to create strips to lay on the surface of the pastiera, forming a classic lattice pattern.
  8. Bake in a preheated oven at 180 °C for about 45-50 minutes or until the pastiera is golden and firm to the touch.
  9. Allow to cool completely before serving.

Curiosity

The Ragusan Pastiera, like other pastiere, is a traditional dessert for the Easter festivities, and its preparation, linked to the use of fresh dairy products and candied fruits, suggests abundance and the end of Lent, when the renewal of life is celebrated and the fast is broken. The presence of chocolate adds a special indulgent note to this Sicilian variant of the Easter sweet.