Iris
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Products of Gastronomy
Production area: Territory of Palermo.
Iris is a typical dessert of Palermo, the preparation is based on a fried sweet leavened dough. The shape is that of a round donut with a filling of ricotta cream, sugar and pieces of chocolate.
Curiosity:
The origin of the name is linked to the knight of labor Antonio Lo Verso, a pastry chef from Palermo who created this dessert on the occasion of the first (1901) of the opera Iris by Pietro Mascagni. His creation became so famous that it led Antonio Lo Verso to change the name of his café to Iris.
variants
If you want to save time, you can use pre-packaged milk sandwiches, taking care to empty part of the crumb to make room for the filling. To the cream you can add candied pumpkin in addition to the chocolate chips and it can also be prepared with cow ricotta, with cow ricotta mixed with milk cream, with custard or chocolate. There is also a baked variant.
Video recipe from the network:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Territory of Palermo.
Brief description of the product: Typical round-shaped piece of "rotisserie" from Palermo, made with sweet fried dough and filled with ricotta cream.
Description of the processing and maturing methods: Ingredients: a) for the pasta: fine flour, sugar, lard, brewer's yeast. Breadcrumbs for breading, olive oil for frying.
- b) for the filling: ricotta cream, dark chocolate, cinnamon.
Preparation: with the flour, a pinch of salt, sugar, lard, brewer's yeast (previously dissolved in a little hot water) and warm water, prepare a rather soft and homogeneous dough. With a rolling pin, make round shapes, place the rounds of dough on a greased baking sheet and leave them to rise for a couple of hours, then bake them at a moderate temperature until they are just golden.
Leave them to rest for 12 hours, then bake them at a moderate temperature until they are just golden. Leave them to rest for 12 hours. Separately, prepare the ricotta cream and mix it with cinnamon powder and chopped chocolate. With the tip of a small knife, make a hole of about 3 cm. in diameter at the center of the base of the loaves prepared 12 hours earlier, taking a certain amount of dough and setting it aside. Fill with the ricotta cream with the special syringe and cover each time with the pasta taken. Apart from preparing a simple batter of flour and rather liquid water. Dip the irises in them, then pass them in the breadcrumbs and fry them in abundant boiling oil, also serve cold.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of the processing, storage and maturing rooms: Pastry workshops and domestic environments.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years: Ref. Bibl. Eleonora Consoli and Francesco Contraffatto “Sicily, the kitchen of the sun”. Ed. Tringale.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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