il Meliga pastes they are typical biscuits of the Piedmontese tradition, widespread especially in the area of ​​the city of Wedge. Huma ppreparati bid-dqiq tal-qamħirrum Fioretto, li huwa dqiq tal-qamħirrum fin ħafna, flimkien ma’ 00 dqiq, butir, bajd, zokkor u trab tal-ħami. Huma mħawra bil-qoxra tal-lumi u huma kkaratterizzati minn konsistenza frak, li tinħall fil-ħalq. Oriġinarjament imwieled bħala riċetta fqira, li ssir bid-dqiq tal-qamħirrun li l-bdiewa kollha kellhom id-dar, illum il-ġurnata huma gallettini partikolarment raffinati fil-ħwienet tal-għaġina Piemontese u madwar l-Italja. Imsejjaħ ukoll “gallettini tal-għasel”, huwa faċli ħafna li tagħmilhom id-dar u lanqas ma jkollok bżonn tagħġbuhom bl-idejn, għax il-konsistenza tal-għaġina hija krema ħafna u jkollok bżonn biss spatula. Jekk trid tipprova gallettini Piemontesi oħra, ipprepara wkoll Baci di dama u Krumiri!

Preparazzjoni

1

Ferra l-butir artab fi skutella bil-qoxra maħkuka tal-lumi mhux ittrattata, maħsul u mnixxef qabel.

2

Add the granulated sugar and mix with a whisk until you obtain a smooth cream with the consistency of an ointment.

3

Break the eggs and add them whole to the mixture. Mix until perfectly incorporated. There is no need to assemble them.

4

Add a pinch of salt and the corn flour and baking powder.

5

Also add the previously sifted 00 flour and start mixing it with a spoon until it is perfectly absorbed.

6

The mixture should be rather soft, it is not a compact dough, but will have a creamy consistency. Pour it into a piping bag fitted with a star nozzle and start making circular movements on a baking tray lined with baking paper.

7

You will need to obtain donuts with a diameter of approximately 5 cm. Create the donuts by placing them on the baking paper at least 2 cm apart from each other, so that they do not rise excessively as they grow. Cook in a preheated static oven at 180°C for 10 minutes. Remove from the oven and let the biscuits cool completely.

Għajnuniet u tricks

IL Meliga biscuits they must be left chill for at least 30 minutes before being touched, because otherwise they risk breaking.

Check the color during cooking: if they are still too white, continue cooking for another 5 minutes. On the contrary, if you see that the color has browned too much, remove them from the oven immediately.

You can also use vanilla or Limoncello to flavor Meliga pastas. In particular, limoncello can give them a truly delicious touch, together with the grated lemon peel.

Conservation of Meliga pasta

Meliga pastas are stored in one airtight box for 10 days. They cannot be frozen.