Chickpeas Filling (CASSATEDDI): The Best Recipe

One of the variants from the original recipe of the cassateddi stuffed with ricotta, honey or sugar and spices, are the cassateddi filled with chickpeas and cocoa cream: the taste is typical and very agreeable to the palate. 


These home-made pastries are prepared where chickpeas are grown in abundance.

The cassateddi with chickpeas cream are exclusively prepared in Borgetto, a small town in the province of Palermo; however, this filling is used in the Sicilian hinterland and in Calabria’s country towns.


Cassatedi (kah-sah-TAY-dee) are a sweet link to Sicilian ancestors. They’re wonderful treats, handheld deep-fried pockets of tender dough filled with sweetened ricotta and dusted with confectioners’ sugar. (Bill Hogan/Chicago Tribune/MCT via Getty Images)








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