The Cassola, a delightful dish with a rich history, is a testament to the culinary ingenuity of the Roman Jewish community. Its origins can be traced back to the Jewish ghettos of Rome, where Sephardic Jews, expelled from Spain in 1492, sought refuge and brought with them a variety of culinary traditions, including the recipe for ricotta cheese pancakes.
Origins and Evolution
The Cassola, originally known as “cassola” in Rome, is a type of ricotta cheese pancake, this is why the name, “Cascio/Cacio” means cheese in Italian, this to indicate the cheese presence in the ingredients.
That has also become synonymous with the Jewish festival of Hanukkah. The connection between Hanukkah and pancakes was first noted by an Italian Rabbi in the 13th century, who mentioned pancakes as part of the festive meals for Purim and Hanukkah.
Ingredients and Preparation
The traditional recipe for Cassola is simple and essential, requiring ricotta cheese, eggs, sugar, a pinch of salt and additional flavorings like cinnamon or raisins.
Legacy and Revival
Today, the Cassola remains a cherished dish within the Roman Jewish community and beyond. It represents the enduring spirit of a community that has faced centuries of hardship yet continues to celebrate its heritage through food. Love it.
Ingredients
- 500g Ricotta cheese (preferably sheep’s ricotta)
- 150g Sugar
- 3 medium Eggs
- 1 pinch of Salt
- 1 teaspoon of Cinnamon powder (optional)
- 70g Dark chocolate chips (optional) or Raisins
- 1 tablespoon of Sambuca (optional, can substitute with rum or another liquor of choice)
Equipment
- 1 Large bowl
- 1 Wooden spoon
- 1 20cm diameter cake pan with high sides
- Parchment paper
Instructions
- Preparation: Begin by draining the ricotta cheese in a colander for at least one hour to remove excess whey. This step ensures the cake has the right consistency.
- Mixing the batter: In a large bowl, combine the drained ricotta, sugar, eggs, and a pinch of salt. If using, add the cinnamon powder and your choice of liquor (e.g., Sambuca or rum). Mix these ingredients with a wooden spoon until you achieve a smooth and homogenous batter. Finally, fold in the dark chocolate chips if desired.
- Preparing the cake pan: Line a 20cm diameter cake pan with high sides with parchment paper. This will prevent the cake from sticking and make it easier to remove after baking.
- Baking: Pour the batter into the prepared cake pan. Preheat your oven and bake the Cassola at a moderate temperature. The exact baking time can vary, but it generally takes about 1 hour. The cake will rise significantly during baking and then settle once removed from the oven, which is perfectly normal.
- Serving: Once baked, the Cassola will have a golden crust on the surface while remaining light and slightly moist inside. It’s perfect for serving as a dessert, especially for special occasions like Easter.
This recipe, adapted from traditional Roman Jewish cuisine, showcases the simplicity and elegance of Italian desserts. The Cassola is a testament to the culinary heritage of the Jewish community in Rome, offering a delicious blend of flavors that can be enjoyed by everyone
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