With or without the sour cherry? We wanted to prepare them with Nutella® cream and topping – and to do so we chose a special family, united by a love for food and their land
Anyone passing through Puglia eats at least one: pasticciotti are the typical oval-shaped sweets of Salento made of crumbly pastry filled with custard. Some historical sources even date it to the sixteenth century, others claim that it was invented by chance in Galatina in 1745 and that the name derives from the mess from which this recipe was born by chance. What is certain is that if in Lecce they compete for the scepter of who prepares the best, the pasticciotto is a synonym of Salento all over the world.
Over the centuries, the original recipe has abandoned the use of lard to prefer butter, and variants have arisen such as the one that hides a sour cherry in the filling, with chocolate, with almond cream …
Our version is inspired by another sweet Salento, the Fruttone, which is covered with a cocoa glaze: we revisited it with Nutella®.
In any case, the pasticciotti they are eaten in the morning, still warm, it does not matter whether it is summer or winter, but if in the cold season you end up combining them with a cappuccino, in summer you drink coffee from Lecce, with almond milk and ice. For those who come from afar it is a kind of revelation, it is delicious, and immediately gives a smile. That's why learn how to prepare them.
We did it together with Angela and Micaela Santoro, and their family. The two girls were weaned in Capocollo di Martina Franca in the family business, but they have a special passion for sweets. On this occasion they supported mum Piera and to happily also dad Giuseppe. See in the video how it ended …
Ingredients for 15 pasticciotti with Nutella ®
For pasta
300 g of flour 00
120 g of sugar
a sachet of yeast
175 g of lard
a pinch of salt
2 egg yolks
For the cream
500 g milk
4 egg yolks
40 g flour
80 g sugar
1 vanilla pod
For the filling
150 g Nutella®
50 g sliced almonds
Method
First, place the flour mixed with the yeast in a fountain, pour the sugar and add the lard. Start kneading with your fingers only. Add the egg yolks, a pinch of salt and continue to knead until the mixture is homogeneous and compact.
Now wrap it in cling film and put it to rest in the fridge for about 30 minutes.
While the dough cools, start preparing the custard.
In a saucepan, place 4 egg yolks and the sugar covering them. At this point, whisk the sugar and eggs with a whisk, until they are swollen. Add the berries of a vanilla pod and two tablespoons of flour, continuing to mix with the whisk, to prevent lumps from forming. Now take 1/2 liter of milk and slowly pour it over the egg yolks, avoiding lumps from forming. Put the pot and on the fire, until it starts to boil. It is important that you continue to mix with the whisk until the end. Once the cream has thickened, remove it from the heat and let it cool.
Take the pastry from the fridge, roll it out with a rolling pin to about 3mm thick and line the greased and floured boat molds.
With a pastry bag, put the custard and close the tart with another layer of pastry.
To seal the pasticciotto, press the tartlet with a rolling pin, thus cutting the excess dough.
Put in a ventilated oven at 180 ° C for 20 minutes, once cooked remove from the mold, let it cool and spatulate the surface of the pasticciotti with Nutella ® and decorate with sliced almonds.
Credits:
Protagonists: Micaela, Angela, Piera, Giuseppe Santoro
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci
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