Nucatuli
Product included in the national list of traditional agri-food products (PAT)
PAT type : Fresh pasta and bakery, biscuit, pastry and confectionery products
Production Area :
Technical data sheet of the traditional agri-food product (PAT)
Production area: All of Sicily.
Brief product description: Filled pastries of various shapes.
Description of the processing, storage, and aging methods: Mix the lard with the flour and sugar, along with a little water, until you obtain a soft dough. Peel the almonds and crush them in a mortar, then mix with sugar and a little water until you obtain a firm dough. Add a little cocoa, cinnamon, and grated lemon zest. Form the dough into thin, rectangular sheets and place a small mound of almond filling on top, spaced evenly apart. Cover with more dough and cut out heart-, flower-, mushroom-, or any other shape. Arrange the "Nucatole" on a greased baking sheet and bake at moderate heat until lightly browned. Prepare a glaze with the beaten egg white, adding powdered sugar and a few drops of lemon juice, and brush the cookies with it.
Put back in the oven already off but still warm until the glaze has dried.
Specific materials and equipment used for preparation and conditioning: No specific equipment.
Description of processing, storage and maturing rooms: Domestic rooms or pastry shops.
Elements proving that the methodologies have been practiced in a homogeneous way and according to traditional rules for a period of not less than 25 years:
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Informational contributions : Web, Sicily Region
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