the domestic goddess (nah, not nigella, the other one) aked us this month to post about our sweetest thing. desserts we cant imagine living without, the stuff that smells like home and all the beautiful sweet desserts we crave when sugar levels are low or a broken heart needs to be fixed.
this sweet little arragoste is my number one craving - my sweetest thing, my number one thought whenever i try to watch my nutrition and weight. it's the first thing i buy when i am back from a long trip (dontcha feel very hangover after a long flight, too? - here is how i fix it!) and my number one dessert when friends and loved ones come over for a cup of coffee.
this rich little thing is made of filopastry and pate à choux, that's filled with a heavenly soft vanilla pastry creme, that's pimped up with some whipped cream. i am not telling you this, because i have baked these for an endless time in my kitchen... - unfortunately i havent been able to find a decent recipe to make my sweetest thing myself.
anne from a food lovers journey made something very similar not a long time ago. she called them mini seashell pastries and they look just wonderful and are filled with ricotta.
now here is the thing: if you happen to be italian. and if you have forgiven me for replacing the bechamel sauce with mascarpone in the lasagne, for putting all kinds of un-italian spices into my tomato sugo (and for not cooking it as long as i am supposed to do...), then please hear my cry for help....
... is there a nonna in your family, one that has a recipe for these sweet arragoste? - a nonna that would share it, too? tell her i can eat 2 big plates full of spaghetti in no time, that i make my own ricotta and mascarpone and always finish my plate, no matter how much food is on there.
i know it's a recipe thats from the south of sicily, as my italian pastry-god who sells these is from there. i promise not to ruin the recipe (i dont want you to become disinherited and not be fed by your family anymore), to hold it dear and close to my heart. it really would be - a dream come true!
I saw this recipe on Kitchen Unplugged. Is it the same thing?
ReplyDeletehttp://gattinamia.blogspot.com/2006/03/flaky-ricotta-pastry-lobster-tail.html
hi katie. i saw this one, too. it's almost what i am looking for. those are ricotta filled horns - very deliciuos. but not my sweet aragoste. but thanks anyway!
ReplyDeleteI want to fly to your place to sample these goodies straight away! You know I have a soft spot for rich pastries... If you have a recipe, let me know. I would love to try it out, too.
ReplyDeleteI've seen these in bakeries before and on FoodTV, but have never had one.. but I won't make that mistake again next time I see them! I hope you can find the recipe you are looking for. =)
ReplyDeletexoxo
Oh my god those look GORGEOUS! I wish I had a recipe, because now I'm waiting for one, too.
ReplyDeleteOh~ my mouth is watering right now. With an espresso....
ReplyDeleteOh Myriam, I will try my best to find out about this recipe. Unfortunately, my only genuine connection to southern Italy, who is a fantastic cook & baker, is technically challenged and doesn't check her e-mail very often. I will do my best, though.
ReplyDeleteThis looks amazing!!! I want one right now!!!! I wish my Nana made these, as I would give you the recipe, but alas she did not....That sounds EXACTLY like my favorite dessert! :)
ReplyDeleteOh, Myriam!
ReplyDeleteYou have me drooling. They're just incredible!!!
Those photos are gorgeous!
ReplyDeleteI checked with some friends, and they say the "sfogliatelli" (as they call them) is a hybrid pastry, and that instead of the ricotta filling, bakeries will sometimes use an Italian pastry cream (which is what you're used to, I'd assume), or a brandy-spiked version of that same pastry cream. They advise to prepare the shell the same way as the sfogliatelli, but substitute a pastry cream for the ricotta, as that's all the bakeries do.
I hope that helps! If not, good luck in your search!
-Ley
Sadly, I have no Italian blood, so I have no recipe for you, but it does look lovely. I'm struggling on what to make for Sugar High Friday. I have no cravings for sweet food, only for savory. Maybe I need to get that out of my system before I can find one for sweet.
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ReplyDeletehello all. i think i got a hint how to make these. now give me some time and i will share the recipe with you. oh, wouldnt this just be fabulous to make these in your own kitchen? - thanks for all your ideas & messages.
ReplyDeleteMyriam, this looks amazing. I too have often seen this and was going to suggest Gattina's version but that is not what you are looking for. Now I am going to be on the hunt and see if I can manage to come up with a recipe for you!
ReplyDeleteI haven't checked Gattina's versionbut I make mine with puff pastry and ricotta filling, sometimes pastry cream if I have more time. These look fantastic!
ReplyDeleteI had loads of those when skiing in Cervinia, Italy, in February - really delicious!!
ReplyDeleteOh, my. *drooling* That's gorgeous!
ReplyDeleteWe just got back from a trip to Italy, and discovered these "to die for" treats in a small pasrty shop. Now, I too am on a quest to find a recipe and recreate these decadent delights! I hope you find a recipe soon.
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