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| − | + | Crunchy short pastry (pasta frolla) and soft crema pasticcera compose in a pastry able to satisfy the finest taste. Pasticciotto is always included in the offer of cafes and patisseries around the area of Salento as well as it is used to celebrate special occasions. | |
| − | + | For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century. | |
| − | + | Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam. | |
| − | + | [[File:LECCE Pasticciotti.jpg|400px]] | |
Versione attuale delle 12:08, 2 feb 2016
| Pasticciotto/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Crunchy short pastry (pasta frolla) and soft crema pasticcera compose in a pastry able to satisfy the finest taste. Pasticciotto is always included in the offer of cafes and patisseries around the area of Salento as well as it is used to celebrate special occasions.
For the preparation, a “boat shape” is made in short pastry in which a large quantity of crema pasticcera is placed. Afterwards, this is covered with another layer of short pastry. The short pastry must be made with pig fat, according with the traditional recipe from 18th century.
Before placing the pastry in the oven, it should be brushed with egg white in order to obtain the peculiar golden colour. With the same recipe are prepared “torta pasticciotto” and “fruttone”, similar to pasticciotto but covered with chocolate and filled with pasta di mandorla and jam.
| Pasticciotto/en | |
|---|---|
| Comune | Lecce |
| Tipologia | Tradizioni Culinarie |
Fragrante pasta frolla e deliziosa crema pasticcera per un dolce capace di far capitolare qualsiasi palato. Manicaretto tipico del Salento, il pasticciotto è uno dei protagonisti della colazione nei bar e nelle pasticcerie di Lecce, ma anche di molte occasioni speciali e feste d’ogni genere.
Durante la preparazione, una “barchetta” di pasta frolla accoglie abbondante crema pasticcera, per poi essere ricoperta con un altro strato di pasta frolla. Tra gli ingredienti della pasta deve esserci lo strutto, come prevede l’originaria ricetta del ‘700.
Prima della cottura, il pasticciotto va spennellato con albume e poi messo in forno finché non raggiunge la caratteristica doratura. Con la stessa ricetta si prepara anche la torta pasticciotto, mentre il fruttone ne rappresenta una variante per via della copertura a base di glassa al cioccolato e del ripieno con pasta di mandorla e marmellata.