the those of Sant’Agata they are gods treaty typical of Catania pastry, eaten all year round but traditionally prepared on February 5 on the occasion of the feasts of Sant’Agata, patroness and protector of the city. It is a kind of mini cassatin composed of a dome of pastrydeliciously filled with a filling of ricotta, icing sugar, dark chocolate chips and candied orange peel.
Once baked in the oven and left to cool, they are then glazed with royal icing and then decorated with candied cherries: the result will be a dessert in individual portions, gourmet and refined, to bring to the table like a joyful fine meal for Sunday lunch or to enjoy at snack with a hot infusion.
The school recipe calls for the use of mutton ricottarigorously sieved and strained from the whey, but if you prefer a more delicate taste, you can use an equal amount of cow’s milk instead, then enrich it, for a pleasant variation on the theme, with a pinch of cinnamon or bitter cocoa powder. If you wish, you can replace the shortcrust pastry with a sponge cake, to be dipped in a rosolio bath then cover with a double layer of marzipan and royal icing, or you can flavor everything with a drop of marsala.
typical hemispherical shapethe dessert is reminiscent of the appearance of women’s breasts (remind oh Minnuzze in Sicilian dialect): this in memory of the martyrdom suffered by the young Agata, guilty of having refused the amorous advances of the proconsul Quinziano and, for this reason, punished by the amputation of both breasts.
Find out how to prepare Sant’Agata minne by following the step-by-step procedure and tips. If you liked this recipe, try other irresistible Sicilian desserts.
How to prepare minne di Sant’Agata
Step 1
Step 1
Prepare the shortcrust pastry: collect the sifted flour in the bowl of a mixer 1.
Prepare the shortcrust pastry: collect the sifted flour in the bowl of a mixer 1.
2nd step
2nd step
Add the cold butter cut into pieces 2 and pulse for a few moments, until you get a sandy mixture.
Add the cold butter cut into pieces 2 and pulse for a few moments, until you get a sandy mixture.
Step 3
Step 3
Turn it over on the work surface and arrange it as a fountain 3.
Turn it over on the work surface and arrange it as a fountain 3.
Step 4
Step 4
Pour the sugar in the center 4.
Pour the sugar in the center 4.
Step 5
Step 5
Continue with yolks 5.
Continue with yolks 5.
Step 6
Step 6
Vanilla Extract Fragrances 6.
Vanilla Extract Fragrances 6.
Step 7
Step 7
Beat the egg yolks with the tines of a fork 7 and start mixing the ingredients.
Beat the egg yolks with the tines of a fork 7 and start mixing the ingredients.
Step 8
Step 8
Keep kneading quickly with your hands 8.
Keep kneading quickly with your hands 8.
Step 9
Step 9
At the end you will have to obtain a smooth and homogeneous brick 9.
At the end you will have to obtain a smooth and homogeneous brick 9.
Step 10
Step 10
Wrap it in a sheet of cling film, press it lightly with a rolling pin ten and let sit in the fridge for about 1 hour.
Wrap it in a sheet of cling film, press it lightly with a rolling pin ten and let sit in the fridge for about 1 hour.
Step 11
Step 11
In the meantime, dedicate yourself to the filling: sift the ricotta, well drained from the whey, in a bowl 11.
In the meantime, dedicate yourself to the filling: sift the ricotta, well drained from the whey, in a bowl 11.
Step 12
Add sugar 12.
Step 13
Step 13
Flavor with grated orange zest 13.
Flavor with grated orange zest 13.
Step 14
Step 14
Mix well with a spoon 14until you get a smooth and silky cream.
Mix well with a spoon 14until you get a smooth and silky cream.
Step 15
Step 15
Cut the candied orange zest into cubes 15.
Cut the candied orange zest into cubes 15.
Step 16
Step 16
Mix the candied fruit with the ricotta cream 16.
Mix the candied fruit with the ricotta cream 16.
Step 17
Step 17
Chop the dark chocolate with a knife 17.
Chop the dark chocolate with a knife 17.
Step 18
Step 18
Transfer it to the bowl with the ricotta cream and candied fruit 18.
Transfer it to the bowl with the ricotta cream and candied fruit 18.
Step 19
Step 19
Add the ingredients and let cool in the refrigerator 19.
Add the ingredients and let cool in the refrigerator 19.
Step 20
Step 20
After the rest time, roll out the dough with a rolling pin 20.
After the rest time, roll out the dough with a rolling pin 20.
Step 21
Step 21
At the end you will have to obtain a sheet about 1/2 cm thick 21.
At the end you will have to obtain a sheet about 1/2 cm thick 21.
Step 22
Step 22
Cut out the shortcrust pastry using an 8 cm diameter cookie cutter and line the silicone half-sphere molds with half of the disks obtained 22.
Cut out the shortcrust pastry using an 8 cm diameter cookie cutter and line the silicone half-sphere molds with half of the disks obtained 22.
Step 23
Step 23
Fill with the ricotta filling 23.
Fill with the ricotta filling 23.
Step 24
Step 24
Cover with the remaining discs of dough 24 and seal them with your fingertips.
Cover with the remaining discs of dough 24 and seal them with your fingertips.
Step 25
Step 25
Bake at 200°C and cook for about 20 minutes 25.
Bake at 200°C and cook for about 20 minutes 25.
Step 26
Step 26
After the cooking time, take out the candies 26 and let them cool inside the mold.
After the cooking time, take out the candies 26 and let them cool inside the mold.
Step 27
Step 27
Once cold, unmold them and transfer them to a wire rack. 27.
Once cold, unmold them and transfer them to a wire rack. 27.
Step 28
Step 28
Prepare the royal icing: pour the egg whites into a bowl 28.
Prepare the royal icing: pour the egg whites into a bowl 28.
Step 29
Step 29
Work with electric whisks, until you get a frothy consistency 29.
Work with electric whisks, until you get a frothy consistency 29.
Step 30
Step 30
Add the sugar, 1 tablespoon at a time 30, and continue editing; then add the lemon juice.
Add the sugar, 1 tablespoon at a time 30, and continue editing; then add the lemon juice.
Step 31
Step 31
Work again until you get a homogeneous icing, but not too thick. 31.
Work again until you get a homogeneous icing, but not too thick. 31.
Step 32
Step 32
Cover the Sant’Agata minne with royal icing 32: in this phase, we suggest that you place a sheet of parchment paper under the grid, in order to collect the excess icing and not to dirty the work surface.
Cover the Sant’Agata minne with royal icing 32: in this phase, we suggest that you place a sheet of parchment paper under the grid, in order to collect the excess icing and not to dirty the work surface.
Step 33
Step 33
Decorate with candied cherries 33 and let the ice harden perfectly.
Decorate with candied cherries 33 and let the ice harden perfectly.
Step 34
Step 34
Once ready, arrange the minne di Sant’Agata on dessert plates 34bring to the table and serve.
Once ready, arrange the minne di Sant’Agata on dessert plates 34bring to the table and serve.
storage
Minne de Sant’Agata can be stored in the refrigerator, sealed in an airtight container, for 2 days massive.
Source de l’article en anglais : Minne di Sant’Agata: the recipe for the typical filled sweets of Catania pastry – Tale Of Travels
