In the Western and in the south-east of
Sicily, the frocia is called milassata or malassata; it comes in savory and sweet version.
The sweet version, the malassata is a dessert
easy to make; the name and the ingredients and the cooking may disclose an Iberian origin. The malasada (poorly
or fast cooked),is a Portuguese nosh quickly prepared with a fried batter, sometime filled with cream and
sprinkled with sugar; the malassata is a dessert made in Sicily, typically at Easter time: it is made with eggs,
ricotta, sugar, cookies or sponge cake crumbs, mint and cinnamon.
- 2 cups of
- 4 tablespoons of
- 1 cup of cookies or
sponge cake crumbs (8 tablespoons)
- Pinch of salt
- ¼ teaspoon of powered
- ½ tablespoon finely
- 1 tablespoon of diced
candied fruits (Optional)
- 1 tablespoon of
chocolate chips or shavings (Optional)
- 3 tablespoons of olive
To garnish mix
- 2 tablespoons of
- ½ teaspoon of powered
In a large bowl, lightly beat the eggs and put
and fold in the ricotta, sugar, crumbs, salt, and cinnamon. Add the mint or/and diced fruits and chocolate;
combine it well. If mixture is too dry add a few tablespoons of milk or water, if too watery add some cake
At a high heat, in a non stick frying skillet,
heat 2 tablespoons of olive oil and swirl the oil in the pan. When the oil is hot, remove from the heat, and
slowly pour the mixture into it.
Cook the frittata covered at a low heat from
12 to 15 minutes, shaking and tilting the skillet often to prevent it to stick to the bottom, and occasionally
rotate a spatula around the edge of the skillet to prevent that the frittata sticks to the sides. When the
bottom of the frittata is cooked, cover it with a dish the same size of the skillet; turn it upside down onto
the plate and over a dish to collect eventual drippings. Set on the side.
At high heat, pour the remaining tablespoon of
olive oil and heat it until starts to smoke. Remove the skillet from the heat, and slowly slide the malassata
into the skillet, uncooked side down; reduce the heat to a medium and cook from 3 to 5 minutes, or until bottom
egg mixture is set.
Transfer to a serving plate, sprinkle with
granulated sugar and cinnamon, cut it into wedges and serve warm or at room temperature.