ENOGASTRONOMIE DI PUGLIA®
APULIAN FOOD AND WINE EXCELLENCES
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CONTACTS:
ENOGASTRONOMIE DI PUGLIA
di Sabino Aprile
s.p. 231 km. 5.200
70032 Bitonto (Bari) Italy
tel. +39 0803752606
fax. +39 0803731015
info@enogastronomiedipuglia.com
RECIPES > Desserts
Difficulty
time
1h e 30'

PASTICCIOTTO FROM LECCE

Desserts

INGREDIENTS:
For the dough:
- 200 g flour
- 100 g of sugar
- 75 g of lard
- 25 g of butter
- 1 egg
- 1 pinch of salt
- 1 pinch of bicarbonate for cakes

For the cream:
- 500 g of milk
- 3 yolks of egg
- 50 g flour
- 120 g of sugar
- seeds of vanilla

- egg white to brush.

PREPARATION:
Prepare the dough, before mixing the flour with the lard and the butter, add the sugar, the pinch of salt and the egg.
Quickly mix and put it in the refrigerator for half a hour, covered with the film.
For the cream, tbeat the yolks with the sugar and when they will become very frothy, add the flour, pour the hot milk and the seeds of a vanilla berry.
Put on the fire continually turning up to it won't have grown thick.
Make to cool covered with the film.
Stretch the dough to a thickness of 5 mm and line some oval stencils, fill them with abundant cream, cover them with some other short pastry, seal them well, brush them with the egg white and perforate the center with a toothpick.
Bake to 180° for about 20 minutes.
Deform and still put again for a few minutes in the oven to cook better the base.


Used or recommended products:
STOCK WINES / WhitesDulcis in Fundo - GRAPE Moscato di Trani 100%€ 8,70

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