500 gr of white flour, 40 gr of sugar, custard, black cherry jam, 1 glass of sweet white wine (or marsala), 3 spoonfuls of olive oil, 1 egg, salt
Knead the flour with olive oil, sugar and as much water as you need to obtain a dough of the right consistency. Roll out a sheet of pastry and place on it a row, about ten centimeters from each other, a fairly large spoonful of custard and cherry jam, taking care to leave at the beginning of the pastry 5 or 6 centimeters of free pasta. Turn this piece of dough over the filling, then close the dough between a mound and the other, cutting it with the toothed wheel, so as to obtain crescent shaped panzerotti. Continue with this procedure on all the dough and use also the cut-outs, shredding them and pulling them again to puff. Brush them with a beaten egg yolk (you can also use egg white), place them on the plate and place them in an oven already hot by cooking for 20 minutes. Serve warm or cold.
Variation: these “bocconotti” can be filled even with jam, and in this case it is advisable to use quince
Carteddate and purciduzzi (honey desserts)
500 gr of white flour, 20gr of brewer’s yeast, a glass of marsala, sweet and strong liqueur (or white wine), icing sugar, honey (or vin cotto), cinnamon powder, olive oil, salt.
To prepare these sweets, which in Puglia is a tradition to serve above all at Christmas, make a dough with flour, the yeast dissolved in warm and salty water, gr. 100 of oil and liqueur, just enough to get a paste of the consistency of that of bread. Leave it to rise for about two hours. (For many families it is used, instead of using the oil in the normal state, put it in a pan, add a piece of lemon peel or orange, heat it well, taking care not to burn the rind and let it cool before incorporate it to the flour). When the dough is leavened, roll out the dough very thin: using the toothed wheel to make strips of about five centimeters wide and at least 50 centimeters long. Fold these “ribbons” in half, bringing them to two and a half centimeters in width. At a distance of three centimeters from each other, make pinches that gather at regular intervals the two open flaps of the strips; then roll them in a spiral, still joining the dough with some pinches in the previously unconstrained points, but pressing together the outer edge of the strip of the part already coiled with the inner flap of the part that has not yet been wound. You will get a sort of rose (if you want you can do it, using thick pasta, knots of love, butterflies, etc.). When all the roses have been prepared, fry them in boiling oil and then put them upside down, so that any oil deposited in the small folds of the dough comes out. In another frying pan pour plenty of honey; focus and, when it starts to boil, gently lay the fried rosemary leaving it to absorb honey for a few minutes, both on one side and on the other. Place them in a pyramid on the serving dish, dusting the mixture with icing sugar and cinnamon powder; in some countries, instead, they use very small colored confettini: the “carteddate” are excellent both hot and cold. There is also the custom of soaking them, rather than in honey, in cooked wine; both are traditional.
Note: the “purciduzzi” are prepared, as regards the pasta, following the same procedure as the “carteddate”. From the pasta you get then many rolls, cut into small pieces and pass on the back of the grater: they will be almost identical to the normal potato gnocchi. Fry them in oil and then season them in boiling honey; arrange them on the plate and sprinkle with colored sprinkles.
Cassata of ricotta (according to the use of Modugno)
350 gr of ricotta, 300 gr of icing sugar, 250 gr of sweet almonds, 250 gr of granulated sugar, 50 gr of candied fruit, 50 gr of chocolate in tablets, 1 lemon, alchermes liqueur, sponge cake, almonds, cinnamon powder
Take five almonds, brown them in the oven and then chop them, throw the others in boiling water, leave them a few minutes then peel them, chop them and mash them in the mortar. Pour the granulated sugar into a pan, add a few tablespoons of water, place the container on the fire and let the sugar caramelize. Line with a slice of sponge cake round, semispherical molds of about cm. 8 of diameter, soaking it with alchermes. In a large bowl put ricotta, chopped almonds and crushed almonds in a mortar, chopped candied fruit in very small cubes and caramelized sugar: season with a little cinnamon powder and grated lemon peel, then add the chopped chocolate into small pieces . Just mix the ingredients (the ricotta must remain white), then with this mixture fill the small slices covered with sponge cake. Put them in a cool place so that the mixture hardens, then remove the small cassata from the molds and cover with a thin sheet of almond paste, homemade or bought already made.
125 g of bread dough, 125 g of granulated sugar, 125 g of boiled potatoes, 50 g of lard, 5 eggs, white flour and a little butter
Sift the potatoes while they are still hot, add the sugar, the whole eggs (ie, egg yolk and egg white), the bread dough and the lard. Knead the ingredients very well combining as much flour as needed to obtain a rather soft dough. Make a ball with the dough, flour it and wrap it in a napkin. Leave it to rest for 24 hours; in summer it is enough to let the dough rise overnight. After this time, work the pasta for a few minutes, then form a donut (or several small donuts) with it and place it in a mold with a central hole, well greased with butter and sprinkled with flour. Put the dough to rise for the second time, keeping it in a warm place for about an hour, then cook it by placing it in the oven already hot. Then remove from the oven immediately sprinkle with granulated sugar.
Carrucolo (scarciedda or scavi)
500 gr of white flour, 100 gr of caster sugar, 100 gr of olive oil, granulated sugar, a little milk, 2 eggs, salt
Preparation: Put the flour, a teaspoon of fine salt and sugar on a pastry board; mix together the ingredients, make the fountain and pour the oil in the center, then knead it to the flour, adding a lot of warm milk just enough to have a paste of the right consistency. Work it energetically for a few minutes, then divide it into three equal pieces. Roll each piece of dough into three long rolls and intertwine, then join the two ends of the braid and place it on a baking tray previously greased with oil. At the joint of the braid, sink a raw egg, making sure that the shell does not have cracks, then with a small cut of dough make three or four strips and arrange them crossed on the egg. Break the second egg into a cup, beat it a little and, using a brush, polish the pasta with it, then sprinkle it with granulated sugar. Place the plate in an oven already hot, leaving it for about thirty minutes. With this dough you can also make other shapes or small baskets and in the middle you can put a whole egg, covered with strips of dough.
NOTE: this dessert, reserved for Easter parties, in Bari is called “scarciedda” or “palomba” in Bitonto is called “scarciofa”. As has been said in the recipe, you can give different shapes to the dough. In addition to the ways already suggested, pasta can be given the most classic form of a dove; in this case, to make the final effect even more natural, you should use the tip of the knife to impress the whole surface of the cake, small semi-oval signs that will give the appearance of the plumage.
500 gr of sweet almonds, 500 gr of caster sugar
Pound the almonds well in a mortar, without peeling them, making sure that they do not shatter too finely. Melt the sugar on the fire and when it starts to darken add the almonds to it; mix with a wooden spoon, until a well blended paste is obtained (must have the appearance of the nougat) Wet a marble surface and pour over the mixture, smoothing it with the wet spoon so as to obtain a thickness of just over a centimeter. Before it is completely cold, cut this species of large puff pastry into strips of 2 or 3 centimeters from which you will obtain rhombuses, or shapes to taste.We let them cool and, if desired, sprinkle with colored sprinkles.
Fingers of apostles
200 gr of fresh ricotta, 100 gr of caster sugar, 50gr of sweet cocoa, 1/2 cup of white sweet liqueur, butter and oil for frying, 4 egg whites, icing sugar and salt.
Mix with ricotta, mixing well with a wooden spoon, granulated sugar and cocoa, then incorporate the liqueur: the mixture should be homogeneous, soft but not too much. Separately beat the egg whites, salting them slightly (they should not be whipped, but only become a little fluid), then bring to light a small bowl of 10/12 centimeters in diameter and fry a little butter with a few drops of oil. When the sauce is boiling (but not too much) drop a spoonful of egg white in order to obtain a small pancake that should be as thin as possible. Continue until the albumen runs out. As the pancakes are ready, place them on a plate, placing an abundant spoonful of the prepared mixture in the center of each, rolling it in wet hands to give it the shape of a large cigar. Close the omelette: it will look like a stuffed cannoli. Place the cannoli obtained on a serving dish and sprinkle with icing sugar (also with cinnamon). They are excellent both hot and cold.
500 grams of sweet almonds, granulated sugar
Blanch the almonds in boiling water then peel them and crush them finely in the mortar. Put the proceeds obtained in a glass container and cover them with plenty of water (5-6 cm above the level of the almonds), cover and leave to infuse for a minimum of 4 – 5 hours keeping the container in a cool place. Then filter the contents in a bottle, making it pass through a white cloth, then squeeze the fabric tightly with your hands, so as to make all the almond juice well. Thus a milky-colored drink will be obtained. Drink cold and sweet. It is tasty, refreshing and very refreshing. This “milk” is popular throughout the south of Italy.
White Marzapani of Gioia del Colle
1 kg of sweet almonds, 900 gr of caster sugar, some bitter almonds, 4 eggs, a little vanilla, 2 lemons (or mandarins), a little white flour
Peel the almonds after immersing them for a few moments in boiling water, then chop them. Mix them together with the sugar, the eggs, the vanilla and the grated peel of the two lemons. Work the dough, then make small balls as big as a small walnut, pass them in the sugar, place them on a floured plate and put them in a hot oven cooking them for 20 minutes.
NOTE: The “white marzapani of Matino” (Lecce) are prepared like those of Gioia del Colle (Bari) using only two eggs and perfuming the mixture with a pinch of cinnamon.
Mustazzelli (almond cakes)
250 gr of sweet almonds, 250 gr of granulated sugar, 250 gr of white flour
Scald the almonds in boiling water, then peel them and toast them in the oven for about 5 minutes, then put them in the mortar and crush them finely. On the cutting board knead the flour with the almonds, add the sugar dissolved in a little warm water, in order to obtain a rather soft dough. Work the dough, then make rolls with a diameter of about three centimeters, then flatten them with your hands and cut them into a diamond shape. If desired, other forms can be made. In Taranto, for example, they use these sweets to give them the shape of seafood. As they are ready, lay them on a baking sheet previously sprinkled with a little flour and place them in a hot oven for about 10 to 15 minutes. Serve them cold.
cooked wine, fine semolina, colored anicini
Bring the desired quantity of cooked wine into focus and, when it starts to boil, pour in to the rain, stirring as you do with the polenta, of the finest semolina, until you obtain a fairly thick dough. When it is ready, pour it into the sweet molds, previously wet because it does not stick, and let it cool. Then flip the molds on a plate and sprinkle with colored anicines. If you want to make other shapes, you can spread the mixture on a previously wet marble, smoothing it with a wooden spoon until you have the thickness you want (1/2/3 cm of height as maximum) and let it cool, then with some molds in the shape of heart, star, etc. and passed first under running water, cut many molds, put them on a plate and sprinkle with colored sprinkles (in Puglia they are called “anicini”). They are very tasty and constitute a healthy snack.
500 grams of white flour, bread yeast, olive oil, salt (or sugar or honey)
Put the flour in a large bowl and make the fountain in the center. Separately melt the yeast in a little cold water (preferably in a slightly abundant dose); add it to the flour and knead, gradually adding lukewarm salted water: you will have to obtain a very soft dough that will have to spin under your hands. Work the dough a lot or with your hands or fork, then put it to rest, covered with a cloth, for just over an hour, until you see that bubbles begin to form. Put on the fire a deep and quite wide pan full of oil and, when this is hot, take the mixture with a spoonful and let it drop to large drops. Leave them to brown (they will have the shape of the tortelli), then lay them on absorbent paper, sprinkle the “pettole” of salt and eat them hot, accompanying them with dry white wine. If you want the sweet combs, instead of using salt, sprinkle with plenty of sugar or refined honey melted.
Ingredients: dose for 4 people
500 gr of fresh ricotta (sweet or spicy), 2 eggs, white flour, olive oil, salt or sugar
Preparation With a thin string, gently cut the ricotta into slices of a thickness of one centimeter, taking care not to break them, then put them in the flour and then in the egg. Fry them in boiling oil, always proceeding very gently; when they are well browned on both sides (in order not to turn them over it is better to fry them in plenty of oil, so, remaining covered on both sides, they will brown at the same time); drain well and put them on a serving dish and serve hot sprinkled with salt or sugar, depending on personal taste.
It is the normal “cooked wine” very used in the countryside. It is obtained by cooking for a long time the first pour of the must. Who does not have the must and want to prepare it at home, can do it by choosing one of the following ways.
Baked wine made with grapes
Squeeze different bunches of grapes, white or black, as long as it is sweet (not American grape that does not exist in Puglia). Filter the juice obtained through a white cloth (so as to have a clear liquid without traces of skin or seeds) making it fall into a non-aluminum container. Boil the juice at a very low flame for several hours, stirring it often with a wooden spoon until the liquid has become thick and stringent like honey.
Wine made with figs only
It takes several kilos of figs, white or black, as long as they are very sweet. Wash them very well, cut them in half and place them (complete with their skin) in a very large container, not aluminum: cover them with plenty of water. Cook the figs for several hours on a very low flame, stirring frequently with a wooden spoon. They will only be cooked when they have absorbed all the water and will be reduced to pulp. Spread a white cloth on another container making it stand firm by someone, pour over the cooked figs, which in this way will drip all the juice (occasionally crush them with a wooden spoon) so that the seeds and skins will remain on the cloth . Put back the past to cook, always on very low heat, often stirring the obtained juice with the wooden spoon, until it has become the density of honey.
NOTE: both these types of cooked wine are kept for a long time in well-closed bottles or glass jars placed in a cool place. They are excellent for sweetening, in place of honey, the “carteddate” and the “purciduzzi”, or to pour it on the “pettole”. Apulians use it as a medicine because it is an excellent emollient.
ZEPPOLE DI SAN GIUSEPPE (specialty of Bari)
550 gr of white flour, 125 gr of caster sugar, 75 gr of butter, 15 gr of brewer’s yeast, 2 eggs, oil and lard for frying, 1 lemon
to decorate them: custard, cherries in syrup or: icing sugar
Dissolve the yeast in a little warm water, then mix it with the flour without working too hard, make a ball with the dough and place it in a warm place to rise for about an hour. When it is swollen, add the eggs, the sugar, the slightly softened and chopped butter and the grated rind of the lemon. Knead together the ingredients and work the dough until it has become the right consistency. Flour the pastry, then make the dough with the donuts: at the end of the work let them rise for about an hour, covered with a napkin. Put on the fire two taller containers that broad with abundant lard, leaving under one the low flame and under the other the high flame. Fry the zeppole (two or three at a time) first in semiardo oil and let them puff, then drain and pass them in hot oil. When they are golden brown, drain and place on absorbent paper so that they lose excessive oil and cook others. Then place a tuft of custard on the zeppole and in the center of this an amarena in syrup; arrange them on a serving dish and serve hot. If you want to prepare them in a simpler way, omit the cream and the sour cherry and sprinkle with icing sugar. If well done these zeppole are tasty.