Candied pumpkin (zuccata)
Zuccata is candied pumpkin used in Sicilian pastry. Small pieces bring a sweet, distinct bite to the ricotta filling of cassata; buy the prepared candied form, ready to cut.
- Form
- Prepared candied pumpkin, in pieces or slices.
- In cassata
- Finely diced and folded into the ricotta cream.
- Purchase check
- Candied pieces rather than raw pumpkin or pumpkin jam.
Dice before mixing
If the product is packed in syrup, let excess syrup drain before weighing the amount for the filling. Cut slices into small, even dice, then fold them into the prepared ricotta cream with the chocolate. Keep the pieces small enough to spread evenly between the cake layers without tearing the lining. Follow the cassata recipe for the filling quantity; adding more candied fruit also adds sweetness.
Small pieces inside a Sicilian cake
In cassata siciliana, zuccata joins ricotta and small pieces of chocolate inside the sponge and almond-paste lining. Its place in the filling differs from the larger candied fruits arranged over the finished icing. A finely cut piece can be distributed through the cream without disappearing into a purée. Candied pumpkin is a prepared confection: the vegetable has been sweetened and preserved with sugar. Commercial forms include pale slices as well as colored pieces. Color alone does not establish the pumpkin variety, its growing area or the recipe used to candy it.
Keep filling and decoration separate
Reserve the measured zuccata for the cream when making cassata. Candied cherries, citron and orange peel on the outside have their own quantities and shapes. The small pieces in the cream provide a different texture from the larger fruit arranged over the glaze.
Cook with it
Ask for candied pieces
Look for zucca candita or zuccata in the pastry ingredients section and check that it is supplied as pieces suitable for dicing. Read the product description and ingredients: raw pumpkin, pumpkin purée and spoonable jam do not supply the same texture. Colorants and preservatives vary between products; choose from the actual label rather than from a bright color.
Protect the prepared fruit
Keep unopened candied pumpkin according to its label, away from heat and direct sunlight. Close the container after taking out a portion and use clean utensils. Follow the stated storage and use instructions after opening, including refrigeration when required. Once mixed with ricotta, refrigerate the filling and cake as directed by the cassata recipe.
