Savory Cassata

The savory cassata is a salty reinterpretation of the classic Sicilian cassata, traditionally sweet. The salty version can stuff a bread dough or brisée dough with ingredients like cheeses, vegetables, and cold cuts. Here’s a savory cassata version you could try:

Ingredients

• 500 g of brisée dough
• 300 g of sheep’s ricotta (or cow if you prefer a milder flavor)
• 100 g of grated Parmesan cheese
• 150 g of diced cooked ham
• 150 g of well-drained mozzarella, cut into cubes
• 100 g of boiled and squeezed spinach
• 3 eggs
• Salt and pepper to taste
• Extra virgin olive oil
• A sprig of chopped parsley (optional)
• Chopped pistachios or sesame seeds to garnish (optional)

Preparation

1. Preheat the oven to 180 degrees.
2. Roll out the brisée dough into an even layer and line a previously greased baking dish with it, leaving a border that slightly protrudes.
3. In a bowl, mix the ricotta with the beaten eggs, Parmesan, a pinch of salt, and a grind of pepper until you obtain a smooth mixture.
4. Add the spinach, diced cooked ham, mozzarella, and if you wish chopped parsley, mixing everything well.
5. Pour the mixture into the brisée dough shell and level it with a spatula.
6. Fold the edge of the dough inward to seal the cassata.
7. Close the surface of the cassata with another layer of brisée dough, sealing the edges well by pressing lightly.
8. Make some holes on the surface to allow air to escape during cooking.
9. Brush the surface with a little oil and if you like, sprinkle with chopped pistachios or sesame seeds.
10. Bake in the oven for about 30-40 minutes or until it is golden brown and well cooked.
11. Let it cool slightly before serving.

Curiosity

The savory cassata is a versatile dish that allows for many variations: you can add aromatic herbs, change the cheeses or cold cuts based on your tastes or what you have at home. It is perfect as a unique dish for a picnic or an informal dinner and can be prepared in advance and tasted even cold.