Milk cream pasta, "Old fashioned pasta"
Product included in the national list of traditional agri-food products (PAT)
Typology PAT : Fresh pasta and products from the bakery, biscuits, pastry and confectionery
Production area:
Technical data sheet of the traditional agri-food product (PAT)
Area of production: Montelepre.
Brief description of the product: Very poor dessert of the confectionery tradition of Montelepre, still present today in the windows of Monteleprini confectioners.
Description of the processing and maturing methods: Execution for the preparation of the dough: mix all the ingredients described below and add the flour. As soon as the dough is finished, iron it until it is 1 cm thick. about, make discs of about 7 cm. in diameter each and, finally, bake them at a temperature of about 250 ° C, for about 10 minutes.
Execution for the preparation of the milk cream: mix all the ingredients described below, dissolving the mixture well by adding the milk to avoid the formation of lumps. Pour into a pan and bring to a boil; cut the lemon peel and pass the cream through a sieve; cut the dough into discs,
fill with cream and close with a second disk. Finally, veil the part in contact with the pan with the dark sugar and garnish with chopped almonds.
Specific materials and equipment used for preparation and conditioning: Ingredients for the dough: 1 Kg. Of flour, 250 gr. of sugar, 200 gr. of lard, 50 gr. ammonia, 2 egg yolks, vanilla
to taste and 200 cl. of milk. Ingredients for the milk cream: 350 gr. of sugar, 80 gr. of starch, 50 gr. of flour, vanillin to taste, lemon peel, 1 lt. of milk.
Description of the processing, storage and maturing rooms: Being fresh pastry, no seasoning is required. It keeps well for about two days at room temperature.
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: It dates back to the first half of the 1900s, and was prepared by the pastry chef Salvatore Pizzurro for receptions.
Source Pat Cards: Sicily Region
Card insertion: Ignazio Caloggero
Information contributions: Web, Region of Sicily
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