Ingredients with Measurements:
- 1 pound of fresh asparagus, trimmed and cut into 2-inch pieces
- 8 ounces of prosciutto, thinly sliced
- 1/2 cup of ricotta cheese
- 1/4 cup of grated Parmesan cheese
- 1/4 cup of chopped fresh parsley
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 24 wonton wrappers
- 1 egg, beaten
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Slotted spoon
Step-by-step instructions:
1. In a large pot of salted boiling water, blanch the asparagus for 2-3 minutes until tender. Drain and rinse with cold water to stop the cooking process. Set aside.
2. In a medium bowl, mix together the ricotta cheese, Parmesan cheese, parsley, salt, and black pepper until well combined.
3. Lay out the wonton wrappers on a clean work surface. Place a small spoonful of the cheese mixture in the center of each wrapper, followed by a piece of prosciutto and a few pieces of asparagus.
4. Brush the edges of the wonton wrappers with the beaten egg. Fold the wrapper in half to create a triangle shape, pressing the edges together to seal.
5. Heat the vegetable oil in a deep fryer or large pot over medium-high heat to 350°F.
6. Working in batches, carefully add the cassatella to the hot oil and fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to remove the cassatella from the oil and place them on a paper towel-lined plate to drain excess oil.
7. Serve the cassatella hot with your favorite dipping sauce.
Time:
Preparation time: 20 minutes
Cooking time: 15 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes 24 cassatella
Nutritional information:
Calories: 98
Fat: 5g
Saturated Fat: 2g
Cholesterol: 25mg
Sodium: 245mg
Carbohydrates: 8g
Fiber: 0g
Sugar: 0g
Protein: 5g
Substitutions for ingredients:
- Instead of ricotta cheese, you can use cream cheese or goat cheese.
- Instead of Parmesan cheese, you can use Pecorino Romano cheese or Asiago cheese.
- Instead of asparagus, you can use green beans or broccoli.
Variations:
- Add chopped sun-dried tomatoes to the cheese mixture for extra flavor.
- Use bacon instead of prosciutto for a smoky flavor.
- Add a pinch of red pepper flakes to the cheese mixture for a spicy kick.
Tips and tricks:
- Make sure the edges of the wonton wrappers are sealed tightly to prevent the filling from leaking out during frying.
- Do not overcrowd the fryer or pot with too many cassatella at once, as this can lower the temperature of the oil and result in soggy cassatella.
- Serve the cassatella immediately after frying for the best texture and flavor.
Storage instructions:
The cassatella can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat the cassatella, preheat the oven to 350°F. Place the cassatella on a baking sheet and bake for 5-7 minutes until heated through.
Presentation ideas:
Arrange the cassatella on a platter and garnish with fresh parsley or grated Parmesan cheese.
Garnishes:
Fresh parsley or grated Parmesan cheese
Pairings:
- Serve the cassatella with a side salad for a light meal.
- Pair the cassatella with a glass of white wine, such as Pinot Grigio or Sauvignon Blanc.
Suggested side dishes:
- Mixed green salad with a lemon vinaigrette
- Roasted vegetables, such as carrots or Brussels sprouts
Troubleshooting advice:
- If the cassatella are not crispy enough, increase the frying time by 1-2 minutes.
- If the cassatella are too greasy, make sure the oil is at the correct temperature before frying.
Food safety advice:
- Make sure the asparagus is thoroughly washed and trimmed before using.
- Use caution when frying to avoid burns from hot oil.
Food history:
Cassatella is a traditional Sicilian pastry that is typically filled with ricotta cheese and chocolate chips. This savory version with prosciutto and asparagus is a modern twist on the classic recipe.
Flavor profiles:
Savory, salty, crispy
Serving suggestions:
Serve the cassatella as an appetizer or snack.
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Region: Italian