Ricette di viaggio Weekend con gusto

Weekend a Lecce, lo splendore del barocco, le delizie a tavola e la ricetta originale dei “bocconotti”


Ready for the next trip? To welcome us is Lecce, the “Lady of the Baroque”.

Our weekend of beauty and taste takes us to Lecce in the Puglia Region (Italy) where Baroque art triumphs in the spiers, portals, churches, monuments and fascinating buildings of the historic center. Lecce will offer beauty and taste, why not dive straight into this magical atmosphere, perhaps giving yourself a “sweet” moment with its most typical dessert?
Here is the original recipe of the

I bocconotti leccesi

Ingredients for the shortcrust pastry:
– 2 eggs (1 whole + 1 yolk)
– 250 of flour
– 100 g of butter
– 100 g of sugar
– the peel of a lemon
Ingredients for the custard
– 3 egg yolks
– 100 g of sugar
– 50 g of flour
– 400 ml of milk
– sour cherries in syrup or black cherry jam
– Shell-shaped molds
Shortcrust pastry preparation
Knead all the ingredients by hand and wrap everything in cling film:
Let it rest in the fridge for at least an hour.
Meanwhile, prepare the custard. Whip eggs and sugar with a whisk, then add the flour. In a separate saucepan, heat the milk over low heat. Use a part of it to dissolve the cream of eggs, sugar and flour, and then add everything in the saucepan and cook over low heat while continuing to mix. After that you will let it cool to room temperature.
Bocconotto preparation
Roll out a thin sheet with the shortcrust pastry and cover the shell-shaped molds.
Prick the pastry with a fork and then stuff with the custard and a couple of sour cherries in syrup or black cherry jam. Cover with a second layer of custard and then close with the shortcrust pastry. With light pressure with your fingers, seal the edges and then finish with a fork. Also prick the second sheet of shortcrust pastry and then brush the surface with a beaten egg.
Bake at 180 ° and cook the bocconotti for about 20 minutes. Let them cool and then cover them with powdered sugar.