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Paste di meliga recipe by of 02-10-2017 [Updated on 02-10-2017]
The corn paste they are very friable corn cookies, typical of Cuneo in Piedmont. The recipe is very old and was born, due to the increase in wheat, when the bakers began to use 00 flour combined with corn flour. This is why this biscuit takes the name of corn paste, the meliga in dialect means corn flour!
When I made these cookies in the office with me there was Elisa, my little cook, and she was the one who gave me a hand.
The little witch first helped me and then went beyond the girls to say that with the sac à poche I'm really a landslide ... well she's right, since I had to sweat to shape these biscuits: P
Today's recipe is dedicated to all grandparents and especially to my grandmother Gilda who has been in hospital for a month due to a fracture in her thigh bone: / Come on, Gildulella!
How to make pasta di meliga
In a bowl put the two flours, sugar and yeast.
Mix the powders, make a hole in the center and add the egg, salt, softened butter and vanilla essence.
Work until you get a homogeneous mixture.
Now transfer it into a pastry bag with a star-shaped spout and form donuts directly on the baking sheet lined with parchment paper.
Put the biscuits to harden in the refrigerator for 1 hour, then bake them in the oven at 180 ° C for 15 minutes.
Your pasta di meliga are ready to be enjoyed.