Tuesday, December 7, 2010

Cassola

Here is another pancake style recipe, this is a sweet ricotta based one.

Cassola
- 1 lb. ricotta cheese
- 1 cup sugar
- 5 eggs
- 2 tbsp oil (peanut oil is recommended)

Blend ricotta and sugar with eggs in a food processor.

Heat oil in a large nonstick frying pan and then turn heat to low.

Pour by heaping tablespoons into pan and cook on low heat until the bottom of the pancake sets up firmly. Flip pancakes until set through.

Turn up heat to medium to allow the cassola to lightly brown before removing from pan to serving platter.

Serve warm or cold with Orange Poached in Honey Rose Syrup.

(This recipe is traditionally made in one large pancake, but can be made into smaller pancakes for ease of serving and flipping)

Honey and Rose Syrup with Poached Oranges
- 1/2 cup sugar
- 2 cups honey
- 1 tablespoon rose water (totally worth seeking out!)
- 1/2 cup water
- 4 oranges supremed (segmented with all skin and pith removed)

Place a one quart saucepan over medium to low heat. Dump in sugar and 1/2 cup water, stir slowly to dissolve. Allow simple sugar to come to a boil and then immediately turn temperature to low and simmer for 5 minutes.

Add oranges and rose water and allow to come back to simmer and cook for one minute more. Stir in honey, remove from heat and allow to cool to room temperature before serving

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