Meliga pastries
The traditional biscuits are the best, all to be rediscovered, like the corn pastries : delicious shortbread biscuits with corn flour . A Piedmontese specialty to be enjoyed for breakfast , but also after dinner , with a good glass of Barolo in which to dip these crumbly biscuits.
INGREDIENTS
FOR ABOUT 40 BISCUITS:
• 250 g of cold butter
• 250 g of 00 flour
• 130 g of corn flour
• 110 g of granulated sugar
• 1 egg
• 1 egg yolk
• 1/2 vanilla bean
• 1 lemon zest grated
• 1 pinch of salt
EXECUTION EASY RECIPE
PREPARATION TIME 30 MIN.
COOKING TIME 15 MIN
PORTIONS 40 PORTIONS
INTRODUCTION
The meliga pastes are shortbread delicious , shaped like a donut, made with corn flour , are typical biscuits of Piedmont , more precisely of the Cuneo area, where the corn, it is said 'melia' or 'corn' in dialect.
The recipe for melon paste is very simple , born in times of poverty, when the wheat crop was not particularly abundant, it was used to mix wheat flour with corn flour.
Other famous and tasty biscuits of Piedmontese origin are the Krumiri , which we propose in the variant of the rice Krumiri and ugly but good , made with another typical product of Piedmont: hazelnuts.
On our pages you can find many recipes for biscuits , from buttery shortbread biscuits, such as biscuits , classic biscuits and them without eggs , biscuits as simple as the tongues of cat .
HOW TO PREPARE: MELIGA PASTA
1.To prepare the cornmeal, start by pouring in a bowl the 00 flour, the corn flour, the granulated sugar and the vanilla seeds. Stir with a spoon to mix.
2.Add the diced butter and the grated lemon peel. Start to knead, if you use the planetary, knead at low speed with the whisk K, until you obtain a crumbly mixture. Add the egg, the yolk and the salt and knead until a soft dough is obtained.
3.In this phase it is essential to pay attention to the consistency of the dough that should not be too soft (or the biscuits will melt in cooking), but not too hard (otherwise it will be impossible to squeeze it with a pastry bag). Transfer it to a sac à poche with a 15 mm star nozzle and form some 5-6 cm diameter crowns directly on two baking sheets lined with parchment paper. They will have to be well spaced.
4.Cook the meliga paste in the oven at 180 ° for about 15 minutes or until lightly browned. Remove from the oven and let it cool completely before serving.
