Brodi, minestre e zuppe

Method:

At the table

These little half-moons ask you to slow down and make something with your hands. The filling is sheep’s ricotta, parsley and cheese, enclosed in an egg-free semolina dough. For four people, allow about 1 hour of preparation, including a 30-minute dough rest, and up to 20 minutes for cooking. Have the meat broth ready beforehand.

Stories around the pot

In Custonaci, near Trapani, savoury ricotta cassatelle in meat broth belong to the local country cooking. The same name also appears in the sweet kitchen, which makes the first spoonful a pleasant change of expectation. Think of the repeated movements: a little filling, a fold, a careful press. Making them with someone else turns a patient job into a conversation, and the tray fills almost without your noticing.

Before you start

Sift the semolina flour onto the worktop and make a well. Add lightly salted water a little at a time and knead until smooth and even; the book leaves the quantity to the flour’s absorption. Shape into a ball and rest under an upturned bowl on a lightly floured surface for 30 minutes. Meanwhile, push the ricotta through a sieve and mix with a handful of grated pecorino or Parmesan, a pinch of salt, pepper and a little chopped parsley.

At the stove

Roll the dough into thin sheets. Place well-spaced little mounds of filling on the sheets, fold the dough over and press around the filling to expel air and seal the edges. Cut out half-moons with a pastry cutter. Work carefully here: a sound seal keeps the ricotta inside rather than letting it escape into the pot.

Finish and serve

Skim the fat from the meat broth and bring it to the boil, then lower to a gentle simmer. Add the cassatelle without overcrowding and cook until the dough, especially the sealed edge, is tender; thickness determines the exact time. Serve in their cooking broth with extra grated cheese alongside, so everyone can finish their bowl at the table.