Pastry making | Maratea | Recipes
Baked goods recipes
The sweets of Maratea, although representing variations of pastries already present in other areas of the south - especially Campania - have their own character that distinguishes them, both for flavors and ingredients, and for colors and shapes.
Almost always linked to particular moments of the year - Christmas, the feast of St. Blaise - the sweets of Maratea have today become important witnesses of the local gastronomic culture, on par with the sausage and the mozzarella of Massa.
As for the first and second courses typical of Maratea, we provide below the recipes for preparing at home the Maratean delicacies.
BOCCONOTTI
Ingredients for 8 people:
1 kg of sweet flour
6 eggs
400 g of sugar
grape must
lard
salt
Preparation:
Place the flour in a volcano shape on the work surface and pour into the center the eggs, sugar, previously dissolved lard, and a pinch of salt.
Knead the dough carefully and let it rest for about 60 minutes.
Use the prepared dough to line the appropriate molds; fill them with mustard, cover with a dough disk, and bake in a preheated oven for the necessary time.
MOISTURE CAKES
Ingredients:
300 g almonds
300 g cocoa powder
2 tablespoons flour
2 tablespoons sugar
a pinch of ground cinnamon
2 cloves
3 coffee cups
lard
Preparation: Crush the almonds in a mortar and add flour, sugar, cinnamon, and ground cloves.
Knead everything and shape it into a mound on a flat surface.
Dissolve the cocoa with the coffee, pour it into the mound and carefully mix everything: with the dough form regular diamond-shaped cookies, which you will align on a baking sheet greased with lard and dusted with flour.
Put in the oven and bake at moderate temperature until they achieve a golden color.
Once cooked, cover half of the cookies with white icing and the other half with chocolate and let them dry.
To know the meaning of Mostaccioli
FRIED DOUGHS
Ingredients:
600 g of sweet flour
150 g of vanilla sugar
white wine
grated orange zest
butter
extra virgin olive oil
salt
icing sugar
honey
Preparation: Pour half a liter of water with sugar, a bit of wine, a pinch of salt, the butter, and the orange peel into a pot; bring to a boil and gradually add the flour in a stream while stirring constantly with a wooden spoon.
Pour the still warm dough onto an oiled work surface and, taking small portions at a time, shape into small fritters to fry in boiling oil.
Serve dusted with powdered sugar or drizzled with honey.
To learn about the history, curiosities, and meaning of Zeppole
Crispy Doughnuts
Use beer yeast in the dough as well; before frying, let the dough rest for an hour in a warm place to give it time to rise.
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