Baci Panteschi Recipe – A Sweet Sicilian Delight
Introduction
Baci Panteschi are a traditional Sicilian dessert hailing from the island of Pantelleria. These delicate, crispy fritters are paired with a luscious ricotta filling and finished with a dusting of powdered sugar, making them an irresistible treat for any occasion. Whether you’re serving these at a family gathering or indulging in a sweet moment for yourself, this recipe will transport you straight to the Mediterranean.
Ingredients
For the Batter:
| Ingredient | Quantity |
|---|---|
| Whole milk | 200 g |
| All-purpose flour (00) | 150 g |
| Eggs | 55 g (approx. 1 large egg) |
| Fine salt | 3 g |
For the Filling:
| Ingredient | Quantity |
|---|---|
| Ricotta cheese (cow’s milk) | 2 kg |
| Granulated sugar | 130 g |
| Ground cinnamon | To taste |
For Frying and Garnishing:
| Ingredient | Quantity |
|---|---|
| Vegetable oil | As needed (for frying) |
| Powdered sugar | As needed (for dusting) |
Nutritional Information (per piece, approx.)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 5 g |
| Carbohydrates | 15 g |
| Fat | 18 g |
| Sugar | 8 g |
| Fiber | <1 g |
Instructions
Preparing the Batter:
-
Combine Dry and Wet Ingredients:
In a large mixing bowl, sift the all-purpose flour and add the fine salt. Crack the egg into the bowl, and while whisking continuously, gradually pour in the whole milk until the mixture forms a smooth, lump-free batter. -
-
Set Aside the Batter:
Cover the batter with a clean cloth and let it rest while you prepare the filling and the frying setup.
Preparing the Ricotta Filling:
-
Mix the Filling Ingredients:
Place the ricotta cheese in a large bowl. Add the granulated sugar and a sprinkle of ground cinnamon to the ricotta. Using a spatula or whisk, blend the mixture until smooth and creamy. -
Transfer to Piping Bag:
Scoop the ricotta filling into a piping bag fitted with a plain round nozzle. Refrigerate the filled piping bag to keep the mixture firm while you fry the fritters.
Frying the Fritters:
-
Heat the Oil:
Pour enough vegetable oil into a deep saucepan to create a depth of at least 5 cm (2 inches). Heat the oil to a temperature of 170–180°C (340–355°F). Use a thermometer to ensure precision. -
Prepare the Molds:
Immerse the special Baci Panteschi iron mold into the hot oil for about a minute to heat it thoroughly. Carefully remove and blot any excess oil with paper towels. -
Fry the Fritters:
Dip the heated mold into the batter until it is lightly coated, ensuring the batter doesn’t cover the top of the mold. Submerge the mold in the hot oil, holding it steady. After about 1 minute, the fritter should release itself. If needed, gently nudge it off using a spoon. -
Repeat the Process:
For subsequent fritters, you won’t need to reheat the mold as it will remain hot from prior use. Fry each fritter until golden brown, approximately 1 minute. Use a slotted spoon to transfer them to a tray lined with paper towels to drain excess oil.
Assembling the Baci Panteschi:
-
Cool the Fritters:
Allow the fried fritters to cool slightly before handling them. This ensures they maintain their crispness. -
Fill and Assemble:
Take one fritter and pipe a generous circle of ricotta filling around its outer edge. Place another fritter on top, sandwiching the filling like a dessert “panino.” Repeat this process until all fritters are filled. -
Dust with Sugar:
Finish by generously dusting the assembled Baci Panteschi with powdered sugar.
Serving Suggestions
Serve these Sicilian delights slightly warm or at room temperature. Pair them with a strong espresso or a glass of sweet Marsala wine for a truly authentic experience.
Storage Tips
Baci Panteschi are best enjoyed fresh, as their delicate texture may soften over time. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. For a crispier texture, reheat them briefly in an oven before serving.
Enjoy the heavenly sweetness of Sicily with these exquisite Baci Panteschi!
