Bocconotti
Origine: Puglia (Italy)
Tipo di portata: Dessert

Ingredienti:
White flower 16oz., refined sugar 1.2 oz., crema pasticcera 1egg, sour cherry jam, 1 glass of white sweet wine, 3 spoons of olive oil, salt.

Procedura:
Mix the flower with the olive oil, the sugar and enough water in order to make the right consistency.
Make a sheet of pasta dough and on it put, in a line, at a distance of approximately 4 in. one from the other, a big spoon of crema pasticcera and sour cherry jam, making sure to leave at the beginning of the sheet some free dough.
Turn the dough on the filling throughout the sheet. Use a wheel knife to cut the small cakes so that they look as half moon.
Whippy the yoke, then brush the cakes with it and put them in the oven for 20 min.
To be served tepid or cold.
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Anuga 2011