"Janet Wilder" > ha scritto nel messaggio
...
> sf wrote:
>> On Fri, 6 Jun 2008 09:09:43 +0200, "Giusi" >
>> wrote:
>>
>>> It is Sicilian and called Ricotta al Forno, or baked ricotta.
>>
>> is this lightened up with egg whites?
>>
>>
>
> I have had this bookmarked for a while. http://tinyurl.com/4juvc4
>
> This is the unhelpful translation courtesy of
> http://www1.worldlingo.com/en/produc...anslator.html:
>
> Ingredients for one cassata for 6 - 8 persons:
> 500 gr. of annealed fresh it vaccinates
> 150 gr. of sugar
> 4 eggs
> 100 gr. of candita orange
> 100 gr. of canditi
> 150 gr. of chocolate fusing in flakes
> 150 gr of uvetta
> 75 gr. of pistachio nuts trita
> to you cinnamon
> In order to prepare the cassata one you will have need of a sieve or a
> colapasta to rather small holes. Passages to the sieve or the strainer the
> annealed one in order to render it and more cremosa homogenous, while you
> blink 2 eggs with the sugar until that you will not obtain one rather
> clear cream, unitele to the annealed one adding gradually to coverallses
> the ingredients, cioé: the uvetta, the canditi ones, the rind of candita
> orange, the pistachio nuts and the chocolate, turns the obtained paste and
> dusts it to you with the cinnamon, continued to turn while you will carry
> the furnace to 145 degrees.
> Once caught up the temperature, imburrae a stamp and put into an oven for
> 30 minuteren.
>
>
> If anyone can give me a better translation, I'd like to try this cake,I
> think. I am hoping to get past the blinking eggs.
>
> Texas Janet, still laughing..
> --
> Janet Wilder
> Bad spelling. Bad punctuation

Cassata is very different to ricotta al forno, than goodnes, becaus eit is
rich as can be. They make cassata flavored gelato here, and a lot if
Americans love it. I'll look at the recipe later and translate it for you.
Right now I am baking rolls.