"Janet Wilder"
Here is the translation, but I recommend finding another recipe. There must
be many in English online.

Cassata is a typical Sicilian sweet for Easter. It's made many different
ways, you'll find many versions. The version I propose today is simple a
summery.

45 minutes cooking time

For a cassata serving 6-8

1 pound of fresh cow's ricotta

150 g of sugar

4 eggs

100 g of candied orange peel

100 g of candied mixed peels

150 g of dark chocolate in flakes, shards, broken pieces

150 g raisins

75 g of chopped pistachios

cinnamon

You need a strainer or colander with small holes to make this. Press the
ricotta through the strainer or colander to make it smooth, homogeneous and
creamy. Then beat two eggs with the sugar until they are a very light cream,
then add the ricotta, bit by bit adding the other ingredients: the orange
peel, the other peel, the chocolate, the raisins and the pistachios. Stir,
fold, and sprinkle with cinnamon, but not too much. Continue to stir And
fold while the oven heats to 145°C or 300°F. When the oven is hot, butter an
ovenproof pan and put the mixture in it then bake it for 30 minutes.

The recipe is very easy but be careful not to overcook it or more than that,
not too use too much cinnamon.

It never mentions the other two eggs and never mentions a guideline amount
of cinnamon. overall not a very good recipe. What you'll get from it will
not resemble what I am used to as cassata, but I may not have had the
perfect version.


--
http://www.judithgreenwood.com

Giusi wrote:
> "Janet Wilder"
> Here is the translation, but I recommend finding another recipe. There must
> be many in English online.

Thank you so much for taking the time to translate that for me. It does
appear to be a "defective" recipe so I'll not make it.

Thanks, again.

Texas Janet


--
Janet Wilder
Bad spelling. Bad punctuation
Good Friends. Good Life