casamorta

Don't worry Simonem, there won't be any more. Bye bye

The PASTICCIOTTO (or bocconotto) is a typical sweet from the Salento region, and the city of Lecce has granted it a municipal designation to affirm the originality of the product and tie it to its territory, even though, in reality, the dessert originates from Galatina, a significant town in the province of Lecce. It was created in 1745 in the workshop of the Ascalone family, who were at the time looking for something that could attract public interest during a moment of crisis for the family business. With a leftover from the lab, they found themselves baking shortcrust pastry in a small copper mold with a cream filling. The result did not seem promising enough to be called anything other than a mess, but it became a great success in the town, and from then on, the people of Lecce have never stopped having breakfast with a fragrant pasticciotto.
INGREDIENTS:
500 g of all-purpose flour
250 g of sugar
200 g of lard
3 eggs
1 lemon
10 g of powdered ammonia
Salt
500 g of pastry cream
1 egg white
Sour cherries in syrup (optional) - Pastry Cream
450 g of milk
50 g of fresh cream
4 egg yolks
150 g of sugar
45 g of cornstarch
Salt
1 vanilla bean.
PREPARATION:
Pastry Cream:
Bring the milk, cream, and vanilla bean scraping to a boil, being careful not to let it boil over! In a bowl, whisk the egg yolks with the sugar and cornstarch, then add the hot milk to the whipped mixture, mixing well with a whisk. Next, put everything on the heat and cook until the cream thickens.
Pasticciotto:
Quickly knead all the ingredients for the shortcrust pastry and let it rest in the fridge. Line oval molds, previously greased with lard and floured, with the shortcrust pastry, add a tablespoon of pastry cream and, if desired, a sour cherry in syrup; cover with another layer of shortcrust pastry, pressing well along the edges to seal the pasticciotto, trim any excess pastry, make a small hole in the center of the dessert, brush the surface with egg white, and bake at 180° for about twenty minutes. The pasticciotto should be golden and should not have cracks on the surface; dust with powdered sugar if desired and serve.

not even a tiny tiny one? I don't know, a little treat?? come on...

'What the hell Simon_m, are you actually looking for the recipes??!?!!?

@ Gasta: SAME HERE!! and I have to spend the whole day stuck crawling against the walls to go from the room to the bathroom... but it’s not like we’re the same person, I mean me... you... like you... well, in half an hour the sun will set... I’ll be able to go out to buy some fresh yabadoo (beer)

it's not my genre (too cheerful and "American" for me...) but I'm listening to something from the Tube and all in all it's pleasant. Satriani has great taste when he stops being the fucking guitar hero. I picture them blasting in the car, like a soundtrack on the way to the beach with friends, on a sunny day. Unfortunately, I don't have a car, I don't go to the beach (at least during the day...) because I hate people, and I haven't seen the sun in ages. Who knows...

You made me discover something new, I'm going to listen to them!

("I understand", not "I understand")

I don't know this one, I only have Covenant and Heretic by Morbid but... maybe I don't get them, they've never appealed to me... I prefer listening to Cynic, Death, and others... Bye bye.

hi hi hi...zero tituli!!