Savory Cassata (Cassata Salata)
Category: Appetizers
Servings: 8
Prep Time: 1 hour
Chill Time: 3 hours
Total Time: 4 hours
Ingredients
| Ingredient | Quantity |
|---|---|
| Potatoes | 6 kg |
| Eggs | 2 |
| Parmigiano Reggiano DOP | 100 g |
| Nutmeg | To taste |
| Fine salt | To taste |
| Black pepper | To taste |
| Cooked ham (prosciutto cotto) | 120 g |
| Ricotta cheese (vacuum-sealed) | 300 g |
| Fresh basil | 4 leaves |
| Heavy cream | 60 g |
| Leeks | 1 |
| All-purpose flour | 25 g |
| Whole milk | 250 ml |
| Butter | 25 g |
| Carrots | 2 |
| Cheddar cheese | 60 g |
| Cherry tomatoes | 9 |
| Zucchini | 1 |
| Lemon juice | ½ lemon |
| Mint | 2 sprigs |
| Extra virgin olive oil | To taste |
Instructions
Step 1: Prepare the Potato Base
- Begin by boiling the potatoes in plenty of water until soft. Drain them and while still hot, mash them into a smooth purée using a potato masher.
- Add grated Parmigiano Reggiano to the mashed potatoes, along with a pinch of nutmeg, salt, and pepper to taste. Press this mixture into a mold, forming the base and sides, creating a thick crust that will hold the filling.
Step 2: Prepare the Ricotta Filling
3. In a mixing bowl, combine the ricotta cheese with the heavy cream, mixing well until smooth. Add finely chopped fresh basil leaves to infuse the filling with a fresh, aromatic flavor.
4. Spread a layer of this ricotta mixture into the potato base, smoothing it out with the back of a spoon. Then, layer thin slices of cooked ham (prosciutto cotto) on top.
5. Cover the filling with the remaining mashed potato mixture, smoothing it down gently. Press down slightly to ensure it sticks and forms an even layer.
6. Refrigerate the cassata for at least 3 hours to allow it to firm up and set.
Step 3: Prepare the Leeks
7. Separate the leek leaves and blanch them in boiling water for a few minutes. Immediately transfer them to ice water to preserve their bright green color.
8. Drain and pat dry the leeks with a paper towel. Slice the lighter part of the leek thinly and sauté it in a pan with a drizzle of olive oil over low heat for about 5 minutes, until tender and soft.
Step 4: Make the Bechamel Sauce
9. In a saucepan, melt butter and add the all-purpose flour, stirring to create a roux. Gradually pour in the milk, whisking continuously to avoid lumps.
10. Continue to cook over low heat until the sauce thickens to a smooth consistency. Season with salt and pepper to taste.
Step 5: Prepare the Vegetables for Decoration
11. Peel and slice the carrots lengthwise into thin strips using a vegetable peeler. You should aim to get thin, long strips, which will be rolled into delicate rose shapes.
12. Slice the zucchini into similar thin strips and cut them into small diamond shapes, ensuring they are slightly smaller than the carrot strips so that they can be layered on top.
13. Slice the Cheddar cheese into thin rounds to fit within the vegetable patterns.
Step 6: Assemble the Savory Cassata
14. Once the cassata has set in the refrigerator, remove it from the mold and place it onto a serving platter. Arrange the sautéed leek leaves around the edge of the cassata, ensuring they are evenly spaced to create a decorative border.
15. Spread the top of the cassata with a layer of the prepared bechamel sauce.
16. Next, place the zucchini strips around the outer edge of the cassata in a petal-like pattern, folding them slightly to form flower-like shapes.
17. Create a circle of carrot roses in the center, adding a cherry tomato to the middle of each rose as a decorative touch.
18. Within each “petal” of the zucchini, place a piece of Cheddar cheese and top with a smaller diamond of zucchini. This will create a layered effect within the flower arrangement.
19. Use a piping bag fitted with a narrow tip to pipe the remaining bechamel sauce along the sides and top of the cassata, tracing the outline of the vegetables and creating a wavy, decorative border.
Step 7: Final Touches
20. Garnish with fresh mint leaves and basil for an added burst of color and flavor. Allow the cassata to sit at room temperature for 10 minutes before serving so the flavors can meld together.
Tips and Variations:
- Make it Ahead: This savory cassata can be prepared a day in advance and stored in the fridge to allow the flavors to fully develop.
- Add More Herbs: Experiment with other fresh herbs like thyme or rosemary to add depth to the ricotta filling or garnish.
- Vegan Option: For a vegan version, substitute the ricotta and Cheddar with plant-based alternatives and use vegan butter and cream in the bechamel.
This savory cassata is a stunning and flavorful appetizer perfect for impressing your guests at any special occasion. With its creamy filling, soft potato base, and beautifully arranged vegetable decor, it brings both taste and visual appeal to the table!
