DTwo delicious recipes taken from “Biscuits for the whole year”, 170 recipes that reflect the regional tradition including vegan, gluten-free, dairy-free sweets to easily prepare at home.
Zeppole di S. Giuseppe
Ingredients for 35-40 biscuits
1/2 kg soft wheat flour
8 g baking powder
2 eggs
200 g caster sugar
powdered sugar
1 untreated lemon
milk (optional)
200 g butter
salt
Bolognese mustard (or fruit jam)
Zeppole di S. Giuseppe. Photo by Barbara Torresan
Preparation
Bring the butter to room temperature, so that it softens (or microwave it very briefly). Sift the flour with the baking powder and mix it on a pastry board with the granulated sugar, the grated lemon zest and a pinch of salt. Form the classic fountain, placing the butter in pieces and the eggs in the centre.
Quickly mix the ingredients, adding a few tablespoons of milk if necessary. Gather the dough into a ball, cover it with cling film and place it in the fridge for at least an hour. Once rested, roll out the dough with a rolling pin until it is half a centimeter thick and cut out discs with a diameter of about eight.
Place a teaspoon of mustard in the center of each onethen close the discs by folding them in two and pressing well on the edges to prevent the filling from escaping. Place the ravioli on two baking trays lined with baking paper, then cook them at 180°C for approximately a quarter of an hour or until golden brown. Once cooled, sprinkle them with icing sugar and serve.
Pan Meino
Pan Meino. Photo by Barbara Torresan
Ingredients
300 g foil corn flour
200 g soft wheat flour
16 g baking powder
3 eggs
150 g caster sugar, plus more for finishing
icing sugar milk (optional)
150 g butter
salt
1 vanilla pod
Melt the butter over very low heat in a saucepan. Break the eggs into a bowl, add the granulated sugar and vanilla seeds and beat with a whisk until the mixture becomes creamy. Then add the melted butter (after letting it cool) and a pinch of salt, mixing carefully. Mix the two flours, sift them with the yeast and pour them into the bowl.
Mix the ingredients, adding a little milk if necessary: the dough should be malleable but of a certain consistency. Divide it into portions and shape them into round, flat sandwiches with a diameter of 8-10 cm. Arrange them, well spaced, on a baking tray lined with baking paper.
Then brush them with water sprinkle them with a mixture of granulated and icing sugar and bake at 180°C for 20-25 minutes. Remove the loaves and let them cool. If you find them on the market, sprinkle them before cooking with dried elderflowers, which can also enter the dough.
Biscuits for the whole year
Biscuits for the whole year, Slow Food cookbooks€17.90
For breakfast time and also for a snack and after dinner. The 170 recipes of Biscuits for the whole year (Slow Food Editore) have a sweet nostalgic effect, but are also attentive to the present, there is something for everyone.
Biscuits for the whole year
Necklace: Slow Food cookbooks
Pages: 256
Retail price: €17.90; online: €17.01; for Slow Food members: €14.32