PASTA CASES is a wonderfull dessert prepared with lasagna Sheets and a special filling made with fruits and Ricotta.
Serves: 4
Preparation time: 35 minutes
Total cooking time: 30 minutes
Ingredients.
Oil for deep-frying
6 dried lasagne sheets
RICOTTA FRUIT FILLING
350 gr (11 oz) fresh ricotta cheese
1 tablespoon caster sugar
60 g (2 oz) mixed candied fruit (cherries, orange and lemon peel), chopped
30 gr (1 oz) dark chocolate shavings
Directions
Heat the oil. It will need to be at least 10 cm (4 inches) deep. Cook the lasagne sheets one at a time in plenty of boiling salted water until al dente. Remove with a
sieve and place in a bowl of cold water for a minute or two, then transfer to a tea towel and dry both sides. Trim the end of each sheet to snake a square.
For the next step you will need 3 implements able to withstand boiling oil: a soup ladle of approxilnately 9 cm (3 1/2 inch) diameter or a wire scoop of the same dimensions; a utensil such as an egg whisk or a mixmaster beater which fits into the scoop to hold the pasta in shape; a pair of tongs. Take one pasta square and gently push it into the ladle by hand. Form a cup shape. with the corners sticking out and with flutes between them
Test the oil for frying by dropping in a piece of scrap pasta. It should bubble immediately and rise to the top. Lower the ladle into the oil. Use tongs to lift the pasta away from the ladle to prevent it sticking initially, then use the egg whisk to maintain the shape. The cases are quite scurdy so don't be afraid to manhandle them.They are ready when crisp and golden with bubbles forming on the surface. Practise with the first two, as these are spares.
As each pasta case is ready, remove from the oil and drain upside-down on paper towels. Allow to cool before serving.
To make the sweet ricotta filling, mix the ricotta with the sugar until combined. Don't use a food processor as it will make the texture too smooth. Fold in the fruit and chocolate. Spoon into the pasta shells just before serving. Top with shaved curls of chocolate.
When granulated sugar is crushed to a very fine grain that is called caster sugar. Also known as superfine sugar, it is preferred in cooking because the grains melt quickly and dissolve completely. Caster sugar has good visual appeal and so is sprinkled on the top of cakes, puddings and sweet breads. It is also used to coat sweets and candies.
