Peanut oil
Peanut oil is one of the frying oils used for Sciacca’s cassatelle, whose thin pastry turns golden around a sweet ricotta filling.
Photograph · Olio di arachide
- Recipe role
- Frying cassatelle
- Frying temperature
- 170–175°C for this recipe
Fry a few cassatelle at a time
Heat the peanut oil to 170–175°C. Fry a few sealed pastry pockets at a time until golden and lightly puffed, keeping the oil temperature steady between batches. Drain the cassatelle on absorbent paper and let them cool until warm before dusting with powdered sugar.
The thin pastry encloses fresh sheep’s-milk ricotta mixed with sugar and dark chocolate chips. Seal the edges firmly before frying.
Cook with it
Choose the oil for this batch
Choose a bottle labelled peanut oil for this recipe.
