CASSATA 750 GR
Same as many of other Sicilian recipes, it is thought that the Cassata is of Arab origin (from the Arabic word quas’at, ” bowl”), and has been created between the ninth and the eleventh century. The Arabs, in fact, introduced in Sicily the sugar cane, lemon, bitter orange, mandarin and almond – and it with the combination of these wonders (plus ricotta!) was born the queen of Sicilian Pasticceria.
The first Sicilian cassata, apparently, was quite simple. A sort of short pastry casing filled with sweetened ricotta cheese and then baked. A turning point came with the creation of pasta reale or Martorana: a mixture of almond flour and sugar, coloured in green using extracts of various herbs. Almond paste replaced shortcrust pastry, and from cassata baked in the oven was passed to cassata made cold.