Pastine di mandorle, pastissus

Pastine di mandorle, pastissus

Traditional Food Sardinia - Italy


- SHORT DESCRIPTION OF PRODUCT
Sweets and processed particularly cestinetti are as of round, oval, diamond, etc.., Vary in size from 5-6 cm. diameter, to 8x4 cm. other forms. They consist of a thin pastry filled with a soft sponge cake with almonds, the surface covered with a layer of royal icing, is decorated with delicate sugar flowers fashioned hand-colored or white, embellished with written or embroidered white frosting or gold, or simply covered with devils of various colors, silver or gold.

- DESCRIPTION OF METHODS OF PRODUCTION, STORAGE AND RIPENING
Puff pastry, ingredients:
- 500 gr. of wheat flour;
- Water (enough to mix);
- Lard pork (enough to soften the dough);
Filling ingredients:
- 300 gr. Almond
- 300 gr. sugar;
- 6 eggs;
- A lemon;
- A glass of dry liquor (brandy)
- Baking powder, ½ dose per kg of flour;
- A handful of wheat flour;
Preparing the filling: Blanch the almonds for a few minutes in hot water, drain and shell them quickly before they cool, finely chop the almonds with a shredder, slip the eggs into a container, separating the yolks from the album, add sugar to yolks and whisk the mixture until a perfect blending of the eggs and then incorporate the lemon rind finely grated, liquor and flour, at which point you add the almonds and finally spray the yeast, not to form lumps. The mixture should appear well mixed and semi-fluid consistency.
To prepare the pastry: Place the wheat flour in a heap, you add in the lukewarm water and work until the dough is hard, then gradually add the lard to soften the dough, the dough lies in a thin sheet and is divided into portions of a square.
The portions of pastry to adhere perfectly within the shapes, which we previously brush with lard, then press the edges of cutters for cutting and removing the excess dough.
Then pour the mixture with a spoon for the filling, filling the cestinetto for no more than ¾. The molds are then neatly arranged on a baking sheet and put into oven at 180 ° C, until the full re is not well-leavened gilded. Once you let the baking pastries cool slightly and the posting, gently, by the cestinetto Formina, then you have to baskets covered with a cloth. He spent at least 12 hours so the cold cestinetto well be more resistant to handling, we proceed to decorate as mentioned "OUTLINE OF THE PRODUCT.

- MATERIALS AND EQUIPMENT USED FOR THE SPECIFIC PREPARATION AND CONDITIONING
Electric chipper knives or tritanoci classical manual cutters of various shapes in steel kitchen brush, spatula, pastry; other normal domestic kitchen equipment.

- DESCRIPTION OF LOCAL PROCESSING, STORAGE AND RIPENING
The preparation of this cake is traditional home cooking in, or authorized Dolceria craft. The cake can be stored ready for four or five days in a dry place (pantry), without losing its original flavor.

- EVIDENCE THAT THE METHODS WERE PERFOMED CONSISTENTLY AND ACCORDING TO RULES TRADITIONAL FOR A PERIOD NOT UNDER 25 YEARS
It 'a cake that has a tradition as old as sweet for the holidays and important occasions such as weddings, baptisms, communions, confirmations and Christmas and Easter. Depending on the day is adequate in the past as now, the decorations, which can be bright and colorful Easter sweet, embroidered with gold and white drawings and written for weddings.
There are examples of verbal and written recipe, it can be found in texts of Sardinian gastronomy, published for over 25 years.