Cassatelle saccensi
Yield 6 cassatelle (6–8 per batch)
Method
Set the ricotta in a sieve over a bowl and refrigerate it to drain for at least 1 hour. Meanwhile, prepare the dough.
Put the flour in a bowl or make a well on the work surface. Add 15 g of sugar, the lard, egg, Soave and a pinch of salt. Knead until smooth and elastic, adding a little water only if needed. Cover and rest for 30 minutes.
Mix the drained ricotta with the remaining 80 g of sugar until creamy and compact. Fold in the dark chocolate chips and keep the filling refrigerated while rolling the dough.
Roll the dough very thin on a lightly floured surface. Cut out discs 10–12 cm across. Place a generous spoonful of filling in the center of each disc, fold it into a crescent and press the edges firmly with a fork to seal. Gather and roll the trimmings to make more pastries.
Heat the peanut oil to 170–175°C in a small saucepan. Fry a few pastries at a time until golden and lightly puffed, maintaining the oil temperature between batches. Drain on absorbent paper.
Let the cassatelle cool until warm, then dust them with powdered sugar and serve.
