We know better the goodness of qassatat, a typical product of Malta, which consists of a bundle of shortcrust pastry with a creamy filling.
Qassatat is a very popular Maltese recipe. With a long tradition behind it, this typical product is also widespread beyond the borders of origin. It is a sort of savory shortcrust pastry bundle , with a small opening at the top. From this point, you can glimpse its particular filling. Amazingly creamy, the filling is based on ricotta, egg and spices .
The name of this preparation is somewhat reminiscent of the term “cassata” , used to identify the famous and very tasty Sicilian dessert. The Maltese gastronomic repertoire, in fact, has a lot in common with the Sicilian one. However, the only point in common between qassatat and cassata is the presence of fresh cheese. While the Italian product contains the real Sicilian ricotta, the Maltese salty bundle is filled with irkotta . It is a product based on water and fresh milk (goat or sheep), which must be heated for 40 minutes until coagulation. For convenience, however, we use our local ricotta!
Preparation of the recipe for qassatat
- To start with, prepare the shortcrust pastry base. Pour the sifted flour onto a pastry board in a heap. Dig a hole in the center and put the soft butter, cut into chunks .
- Add an egg and salt. Work it all by kneading with your hands , vigorously. The result must be a firm and homogeneous mixture. Wrap the dough in cling film and let it rest for 1 hour in the fridge.
- In the meantime, move on to the filling. Pour the ricotta into a bowl and mash it with a fork.
- In a separate bowl, beat an egg. Incorporate it into the ricotta, along with chopped parsley, grated nutmeg, paprika, salt and pepper.
- After the resting time, take the shortcrust pastry and place it on a floured pastry board. With a rolling pin, roll it out to obtain a sheet with a regular and very thin shape.
- With a pastry cutter, cut out several discs of dough. Next, take a little of the filling at a time with a spoon (just enough to fill a bundle) and wrap it in the dough, closing it up and leaving a small opening at the top .
- As you compose each savory pie, arrange them on a baking sheet ( previously greased with oil ). In a small bowl, beat another egg and brush it on the outside of each bundle.
- Bake in the oven for 40 minutes . After cooking, let it cool and serve.
In Malta, qassatat is eaten both hot and cold. In any case, you can keep these savory dumplings in the fridge for 1-2 days , closed in a container.
Riproduzione riservata © - WT
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