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The roots of the cancelled one must be sought in the period of the Arabic domination in Sicily (IX-XI sec). The Arabs had introduced the sugar reed, the lemon, the cedar, the bitter orange, the mandarinoe the almond. Together with the ricotta, that produced him in Sicily from the prehistoric times, all the ingredients were so reunited base of the cancelled one, that was not to the beginning anything else other than a wrap of short pastry stuffed of sweetened ricotta and then baked.
In the Norman period she was created "real pasta", an I mix of flour of almonds and sugar, that, colored of green with extracts of grass, it replaced the short pastry as wrap. You passed so that cancels her/it to the oven to that compote to cold.
The Spaniards introduced in Sicily the chocolate and the bread of spagna. During the Baroque one the are finally added "candied."
Initially cancels her/it it was a product of the great confectionery tradition of the Sicilian monnaches and it was reserved to the Easter festivities. An official document of a synod of the Sicilian bishops to Marzra of the Go him/it in 1575 he/she affirms that cancels her/it it is "irrinunciabile during the festivities." A proverb Sicilian performance "Tintu is cu nun tip to cancelled to matina ri pasqua" ("Scanty who doesn't eat cancelled the morning of pasqua").
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One cancelled Sicilian (from the Arabic qas'at, "basin") is a Sicilian traditional cake to base of sweetened ricotta, bread of spagna, real pasta, candied fruit and icing of sugar.
Despite the apparent simplicity of the recipe, innumerable local variations exist. The external aspect can especially vary from a thin decoration of icing and some bark of candied orange up to an elaborate construction baroccheggiante with colored beads and a half dozen of different candied fruits. Always according to the local variations, there can be additional ingredients as pistachio, pinoli, chocolate, cinnamon, maraschino or water of zagara.
One of the most famous variations are that of the cassateddis of sant'Aita, sweets typical of Catania usually prepared in the period of the party patronale. It deals with sweets to form of breast, done with bread of spagna soaked of liqueur and stuffed with cream, and covered of white icing with above a candied cherry. Allegory is clear with the breasts that were removed to the holy one before the final martyrdom.
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Cancels her Sicilian it is not then a dessert so difficult to prepare: they require the correct ingredients (examples: the ricotta of sheep that must be fresh and some bitter almond to give more taste to the pasta of almonds of the covering) and to depart a few days with the preparation of the bread of spagna and the pasta of almonds before.
This last can be prepared with wide advance (also of different days) and preserved in refrigerator in a hermetic container. The bread of spagna, can be before instead prepared two days. The last two days, finally, potreanno to be devoted to the assemblage and the decoration of the cassata.
The ingredients are: a bread of spagna of twenty-six cms. of diameter; of the pasta of almonds (dose from two jots of almonds) a bystander left to the natural one and two bystanders of green; 300 grs of ricotta of fresh sheep; 100 grs of drops of chocolate of first quality 100 grs of sugar to veil for the cream of ricotta (to regulate him in the precise quantity according to his/her own tastes); of the icing to cold (dose from 350 grs of sugar to veil) and of the sugar to veil (one hundred grams at least) for "to flour" plain of job and mattarello while the pasta of almonds stretches him; whole mixed candied fruit; of the bathes for sweets prepared starting boiling 200 grs of water with two full spoons of sugar and the peel of a lemon not essay up to when water is not clasped more or less of the half (this syrup, cooled once, you/he/she must be diluted with a quantity' equal of maraschino or other liqueur to choice).
They serve then some utensils irrinunciabili: a die in which to compose and to make to rest the cake, a mattarello to stretch the pasta of almonds, of the paper oven to prepare a cone of paper.
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FRUIT MARTORANA
The name derives from that of a convent in the proximities in Palermo where the nuns of seclusion prepared some sweets of marzipan for the commemoration of the dead ones, in November, and to these sweets they gave the form of fruit and vegetables that it was so alike to make them seem fruit and true vegetable. The tradition of the families palermitare to purchase these November sweets spread well soon in the whole Sicily and today the fruit of marzipan and' become a real art.
The preparation of the pasta of marzipan has beginning putting in a saucepan on the fire the water and the sugar and to remix up to the ebullition and to remove from the fire as soon as sugar starts to spin. To incorporate the flour of almonds and the vanilla remixing well up to make to amalgamate the flour with the sugar. To opportunely pour the mixture on a ledge of wet marble, as soon as it will be cold to work for a long time it until it doesn't become smooth and compact. To this point you/he/she can be given any form plastics, to color her/it with the appropriate alimentary colors and to garnish her/it with necessary decorative elements to the realization of every fruit.
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