Pasticciotti Leccesi
Dolce pugliese che gode del riconoscimento P.A.T, il Pasticciotto Leccese è un dolce tipico del Salento dalla caratteristica forma ovale, realizzato con pasta frolla rigorosamente fatta con strutto e farcito con crema pasticceria.
Dal momento che io sono di Perugia e ho apprezzato il Pasticciotto Leccese durante delle vacanze trascorse in Salento, per realizzare questa videoricetta ho chiesto delucidazioni a Danilo, mio amico Pugliese che vive a Perugia, il quale si è rivolto a suo papà titolare di un famoso bar pasticceria in Puglia che molto gentilmente, oltre alla ricetta e alle varie spiegazioni mi ha anche fornito i stampi dalla caratteristica forma ovale, indispensabili per realizzarlo.
In questa videoricetta, mi sono attenuto scrupolosamente alla ricetta per quanto concerne la pasta frolla, mentre ho leggermente modificato la farcitura, in realtà ho fatto due farciture diverse, in una ho aggiunto alla crema pasticcera delle amarene sciroppate, mentre nell’altra ho aggiunto ad una parte di crema tre parti di pasta al pistacchio, naturalmente la farcitura dei pasticciotti può essere personalizzata secondo i propri gusti e la propria fantasia.
Tempo totale di realizazione: 1h escluso il tempo di riposo della pasta frolla
Difficoltà di realizzazione: Media
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Italian cuisine has a great variety of different ingredients from fruits, vegetables, sauces, meats, etc. In the North of Italy, fish (such as cod, or baccalà), potatoes, rice, maize, corn, sausages, pork, and different types of cheeses are the most common ingredients (tomato is virtually absent in most Northern Italian cuisines). Ligurian ingredients are quite different, and include several types of fish and seafood dishes; basil (found in pesto), nuts and olive oil are very common. In Emilia-Romagna, common ingredients include ham (prosciutto), sausage (cotechino), different sorts of salami, truffles, grana, Parmigiano-Reggiano, and tomatoes (Bolognese sauce or ragù). Traditional Central Italian cuisine uses ingredients such as tomatoes, all kinds of meat (except for horse meat), fish, and pecorino cheese. Finally, in Southern Italy, tomatoes -- fresh or cooked into tomato sauce -- peppers, olives and olive oil, garlic, artichokes, oranges, ricotta cheese, eggplants, zucchini, certain types of fish (anchovies, sardines and tuna), and capers are important components to the local cuisine.
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Italian cuisine is also well known (and well regarded) for its use of a diverse variety of pasta. Pasta include noodles in various lengths, widths and shapes, and varieties that are filled with other ingredients like ravioli and tortellini. The word pasta is also used to refer to dishes in which pasta products are a primary ingredient. It is usually served with sauce. There are hundreds of different shapes of pasta with at least locally recognized names.Examples include spaghetti (thin rods), macaroni (tubes or cylinders), fusilli (swirls), and lasagne (sheets). Two other noodles, gnocchi and spätzle, are sometimes considered pasta. They are both traditional in parts of Italy.
Pasta is categorized in two basic styles: dried and fresh. Dried pasta made without eggs can be stored for up to two years under ideal conditions, while fresh pasta will keep for a couple of days in the refrigerator. Pasta is generally cooked by boiling. Under Italian law, dry pasta (pasta secca) can only be made from durum wheat flour or durum wheat semolina, and is more commonly used in Southern Italy compared to their Northern counterparts, who traditionally prefer the fresh egg variety. Durum flour and durum semolina have a yellow tinge in color. Italian pasta is traditionally cooked al dente (Italian: firm to the bite, meaning not too soft). Outside Italy, dry pasta is frequently made from other types of flour (such as wheat flour), but this yields a softer product that cannot be cooked al dente. There are many types of wheat flour with varying gluten and protein depending on variety of grain used.
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