I am so happy to say, “We did it, we did it!!” Penina and I made our first ever “Cappiddruzzo” di Ricotta…a Tortello in honor of Ignazio!
It was not hard. The recipe is very easy. (See earlier post from 11/6/17 for recipe.) I used the pre-made pizza dough you can buy in the refrigerator section at your grocery store. I have to add a correction to the original recipe…roll the dough out to 1/4 inch thick, NOT 2-3 cm! The ricotta-chocolate chip-vanilla-cinnamon combination is delicious. I think they taste best just fresh out of the oven! Besides sprinkling the finished top with sifted powdered sugar, I dressed it up a little more with a drizzle of melted Nutella…all the while listening to IL VOLO serenading me in the back ground!
I found it very easy. The dough that I had came in a big thick rectangle. I was able to pull it apart into two thinner rectangles because the dough looked layered and I just turned up a corner and started pulling. It was a lot easier to roll it out that way as it was already a lot thinner. I started out doing what it said–folding it over twice. Then I had a lot of filling left, so I went back and cut off the parts that were just empty dough and re-rolled them and made a couple more to use up the filling. I have plenty of ricotta left–I may try it again with the pizza dough in a few days (after we eat these up!).
If you have bought dough this is a no brainer. How hard is it to stir up the ingredients? My grandkids could do it (okay, two of them couldn’t!). The hardest part is rolling out the dough.
Now we are ready to sit down with a cup of Lavazza coffee, and feast on our creations! The only thing missing is YOU, our fellow Flight Crew members. How we wish we could all sit together at the same table and share our friendship in person, while enjoying a special treat in tribute to Ignazio, (and of course we can’t forget his brothers, Piero and Gianluca!)
Credit to owner of Ignazio photo and to Nina, for the inspiration of the Tortello!
I know some of you are probably wondering what I found out from Nina as to how she made the delicious looking
Tribute to Ignazio Tortello!
She very kindly replied that it is a “cappiddruzzo of ricotta.” The word cappiddruzzo, is a word in Sicilian jargon (thank you, Daniela) that means “hat.” This probably refers to the form of the tortello she shows in her photo above. With this to go on, I researched and found a recipe I will hope is similar to hers. No one could EVER totally replicate hers as only SHE can fill it with the amount of sibling lovethat permeates from her to her brother. But, we, as Flight Crew members and Il Volo lovers, can come close to it by adding OUR own special ingredient of LOVE FOR HIM/THEM!
One ball of pizza dough (can use pre-made pizza dough or pastry dough.)
Flour, for dusting
1/4 c sugar
3/4 c mini semi sweet chocolate chips
1/2 tsp. vanilla
pinch of cinnamon
1 c ricotta
5 heaping cups of Ignazio/Il Volo Love and Admiration
Powdered sugar for dusting
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Preheat oven to 425 degrees.
Place dough on lightly floured surface.
Press down and form into a circle.
Using a floured rolling pin, roll the dough into approx. 12 inch circle about 2-3 cm thick. Trim off tiny piece of outer edge with crinkle edged cutter if you want a fancy edge at the end.
Sprinkle with a pinch of sugar and press into the dough.
Cut circle in half. Trim straight edge with crinkle cutter if desired.
Mix remaining sugar, choc. chips, vanilla, cinnamon and ricotta with your love and admiration right here!
Place half the mixture on each dough piece. Fold the dough over the filling.
Seal the edges well with tines of a fork or your fingers.
Fold approx. 1/4 inch of the edge back over itself. Seal again with fork or your fingers to be sure you have a good seal.
Place on a lightly greased cookie sheet and bake until golden brown, approx. 8-10 minutes.
After removing from oven can cool slightly and dust with sifted powdered sugar or drizzle with chocolate syrup!! (Warm up a little Nutella for this!)
Credit to all owners of photos.
Come in and share the love of life, friends and Il Volo!