This pasta is so unusual! Not just its shape, but also the flavours: sweetened lemony ricotta filling, poached in a garlicky fish broth. 'Cassatelle in brodo' is the Italian name for this dish. Cassatelle are Sicily's answer to Sardinia's 'culurgiones'. Benedetta, a member of the 'Cucina Siciliana' association, shows us how they are made.
Make your fish stock with a kilo of bony small fish, 9 small cloves of garlic, 20g almonds, salt, 6 flavoursome tomatoes, 30g parsley, and 2 litres of water.
For the cassatelle: 300g semolina flour, 145 ml of water, pasta rolled to notch no.3 on the Imperia machine.
700g sheep's milk ricotta, drained. zest of 2 lemons, 1 tablespoons caster sugar
