PASQUA, Traditional sweets, Cassata Siciliana, Agnellino pasquale (Pascal Lamb)

This is a small pasticceria in Polozzi Generosa, in the Madonie Mountains, not that far from Palermo. I have misplaced the photos of the pascal lambs I found in this shop, but they were beautiful.

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These are Pascal lambs from Dolcetti. It will give you an idea of what I mean.

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In Sicily, the traditional pascal lambs (agnellini pasquali) are made with marzipan, however I have found a recipe for making the lamb out of pasta garofolata  (dough flavoured with cloves/ cloves are chiodi di garofano in Italian). This same dough is used to make ossa dei morti  (bones of the dead, customary Nov1st/ 2nd, the day of the Dead/ All saints Day).

Here is another version from a different Pasticceria in Sicily.

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For those of you who may wish to try making a pascal lamb (could be fun to make with children), here is the recipe from: Culinaria Italy, Claudia Piras, 2004:

Pasta Garofolata per Ossa Dei Morti o Agnellini Pasquali
2 pounds sugar — (approximately 1 kg)
2 pounds all-purpose flour — (approximately 1 kg)
10 whole cloves — ground
Almond oil
In a saucepan, bring the sugar to the boil in a little water. When the
sugar is dissolved, lower the heat and sift in the flour, stirring
constantly with a wooden spoon, being careful that no lumps form. The flour
MUST NOT be allowed to brown, it must stay snow white.Stir in the powdered cloves.
Once everything is thoroughly mixed and the flour is nice and white, remove from the heat.
As soon as it has cooled down enough to be handled make little bone shapes
or lambs out of the dough.
Alternatively, if you have appropriately shaped molds (spelling as in Culinaria text), you can brush them
with a little almond oil and fill with the dough.
Leave for a few days in a dry place. Remove from the molds if you used
them. Brush the undersides with water, place on a baking sheet and bake in
a preheated 350F (180C) oven. When the sugar has risen and turned the
distinctive colour of a monk’s habit, the cookies are ready.

NB. There are many recipes for making ossa dei morti; many use almond meal and egg white.

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In Sicily, the dessert has to be cassata – not the Neapolitan one made with ice cream, but with ricotta, and Sicilians  use sheep’s milk ricotta because they can.

Each time I make a cassata it always looks different, but they always taste good. on occasions I have even made made marzipan with pistachio nuts – a long process peeling off their skins!

 

To make cassata, see 2 different posts:
Cassata
Cassata 2

I always cover the cassata with marzipan. See:

 Pasta di madorla (marzipan)
Marzapane also called pasta reale

A slice of cassata

In pastry shops many cassate are covered with glassa (fondant):

There are many recipes where icing sugar is melted in water over a stove and then poured over the cassata – I find this too hard to work with and far too sweet. The following fondant is much easier to work with:
Fondant:
Beat 1 egg white till stiff, add 350 g of icing sugar (which has been infused with a vanilla bean). Add juice of one lemon and a few drops of green colouring. Beat till smooth. Spread over cassata. Many pasticcerie use white and green fondant.

Buona Pasqua.

 

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