Ragusan Pastieri

The Ragusan Pastiera is a traditional Sicilian dessert that resembles the more famous Neapolitan pastiera in some respects but is distinguished by the presence of chocolate and the absence of wheat. Here is the recipe:

Ingredients

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

Preparation

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

Curiosities

The Ragusan Pastiera, like other pastiere, is a dessert typical of the Easter holidays, and its preparation, linked to the use of fresh dairy products and candied fruit, 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 particularly indulgent note to this Sicilian variant of the Easter dessert.