The pasticciotto Galatina born in 1745 in the typical family's pastry shop Ascalone, during the festivities of St. Paul, healer of tarantate. Nicola Ascalone is deep thinking to come up with something new that can raise the critical economic situation of the shop and between a cake and a cake can be found a body and a bit 'and cream are not enough to bake another cake. He decides to use these remains by placing them in a small copper pot, making a tiny cream pie he calls a mess, but it also puts in the oven is still hot and gives the pie a passerby. Compliments and praise are wasted. The mess is really good and the man wants someone to bring to the family. Thus was born the pasticciotto de Lu staircase. The response was immediate and the news spread in the province. It's been 260 years, the pasticciotto is now a typical cake of Salento. The city of Lecce has recognized this as a typical sweet Lecce.
Ingredients for the pastry: 200g flour
100 g caster sugar 75 g butter 25 g lard
1 egg 1 pinch of salt 1
pinch of baking cakes for
Ingredients for cream: 500 g of milk
3 egg yolks 50 g sugar 120 g flour
vanilla seeds
albume per spennellare
(Con queste dosi vengono una decina di pezzi)
Preparazione:
Preparare la frolla, impastando prima la farina con lo strutto ed il burro, aggiungere lo zucchero, il pizzico di sale e l'uovo.
Impastare velocemente e mettere in frigo per una mezzoretta, coperta con la pellicola.
Per la crema, sbattere i tuorli con lo zucchero e quando saranno diventati belli spumosi, aggiungere la farina, versare il latte bollente e i semini di una bacca di vaniglia.
Mettere sul fuoco girando continuamente fino a che non si sarà addensata.
Far raffreddare coperta con la pellicola a pelle.
Roll out the pastry to a thickness of 5 mm oval and line the molds (I, as a Venetian, smooth oval stencils I did not, I will on my next trip to Puglia ...), fill them with plenty of custard, cover with 's other pie crust, seal well. Brush with egg and pierce the center with a toothpick.
Bake at 180 degrees for 20 minutes.
Turn out and put in the oven for a few minutes to cook, grass-roots.
With this recipe I participate in the contest:
for Section Puglia