 ST. JOSEPH'S CAKES Cassatelle
St. Joseph’s Cakes from Milazzo, Sicily
In 1956, my mother-in-law to-be made these wonderful cakes on St. Joseph’s Day to honor all of the Josephs and Josephine’s on both sides of the family. It was a family ritual at which we all gathered to watch, help and taste (an awful lot of tasting went on). These cakes are indigenous to the area of Milazzo, where both sides of the family come from. After dinner, it was Casatelle and Demitasse … and unbeatable combination.
Dough: Mix together: 2 pounds flour 4 packages yeast ½ teaspoon salt 4 tablespoons Crisco 4 eggs 1-cup sugar
Let rise in a warm place, covered with a towel for 2 hours
Filling: Mix together: 2 pounds ricotta Sugar and Cinnamon to taste
After two hours, roll dough to a thin 1/16th inch thick. Cut out a 6-inch circle. Fill with 1 tablespoon of filling. Close ends with egg whites and fork. (Use the egg whites as glue). Fry in vegetable oil until brown. Remove from oil, drain on paper towels. Coat both sides with cinnamon sugar.
Valerie Zangrillo Judge Frank A. Gulotta Lodge #2180 East Rockaway, New York From Cucina Classica II
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Lodge of New York, Order Sons of Italy in America
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