Bocconotti
Bocconotti are typical Easter regional pastry treats, especially popular in the municipalities of Mormanno, Acri e Altomonte.
Tempo di esecuzione: 1 hour, plus resting time
Ingredienti
for 4 people
For the dough:
- half a kilo of type 0 wheat flour
- a teaspoon of baking powder
- 3 eggs
- two grams of sugar
- one lemon
- 100 grams of lard
For the filling:
- grape mustard
To create the dough, flour, sugar, yeast, eggs and grated lemon peel must be combined and kneaded together, adding the lard little by little. Once the dough is made, it should be left to rest for about half an hour, at room temperature.
At this point, the dough is rolled out and cut into small discs to be arranged in buttered molds. The bocconotti are then filled with Mostarda di Uva (traditional sweet using grape must).
The sweets are then baked in a preheated oven at 180°C for 20 to 25 minutes, until golden brown. Allow to cool before removing them from the mold.
The shape of the bocconotti may vary - oval or round - but they must be small: as the name suggests, they are to be enjoyed in one bite.
Boconotto di Mormanno will have its own municipal denomination (De.Co.): the municipality has already approved the production specifications.