GOBELETTI
Tuesday, December 14, 2010
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GOBELETTI, sweets for the holidays!
Christmas is coming, and so I ventured into an old family recipe mine. I had a friend at home and so, besides tarts and cookies, I made these cute tarts that I thought were in Piedmont, seen my origins, but I discovered then that is a recipe that is made in Liguria between Genoa and Savona. In fact,
gobeletti came to our house from an aunt of Ligurian origins, my mother found them good and simple to implement, immediately put them among the family recipes.
you like so many other families have at home the 'silver spoon' most famous recipe book there is, and was once given almost as an accessory to the brides.
She keeps it almost like a relic, or if you have at home, knows that pictures of ingredients and preparations, There are several children with no pastel-colored text, which she used to add recipes of sweets and dishes handed down in the family or acquired over the years by friends known all over the world, sometimes the same book but with the changes of those who has cooked, making these dishes. The
gobeletti described herein is therefore part of the latter.
The preparation is similar to the pie, only slightly more challenging because of their size and especially the molds to be well greased to prevent the dough from sticking when removing them and putting them in the tray!
the molds can be found in any supermarket or store household items, usually in groups of 4-8 pieces with different shapes, better buy two dozen, so then we should not wait for the second batch (wash and clean the grooves of the butter and flour is challenging and takes a long time).
The peculiarity of the latter is that they are processed and deep, and perhaps this reason are called gobeletti.
300 g of flour
150 g of sugar
180 g of butter
An egg and a yolk
A lemon
A teaspoon of yeast
A bag of icing sugar
Jams choice. Better than the sour taste for a greater contrast with the sweet pastry.
PREPARATION As for the pie and take the flour to make the job easier, put it in a large bowl, add sugar, baking powder and grated lemon peel previously.
Add butter and flakes eggs.
Mix without kneading too much, or rather try to work as little as possible until all the ingredients come together to form a ball, take a cloth and put to rest for half an hour in the refrigerator.
In the meantime, we start buttering the ramekins with cold butter, or to simplify the operation to take a tablespoon of butter and melt in a pan and then spread with a brush. In both cases, make sure the butter is well penetrated in all channels, then flour lightly, if at some points the flour does not stick to Formina wipe the butter and then flour.
To make it easier to remove after baking the cookies, cut some small strips of parchment paper that will be supported within the bowl. When the mixture is removed from the refrigerator lay it on a lightly floured wooden board.
The mixture should have a thickness of about 5 mm.
Support and give the molds upside down to cut out the shape, but remember to put the strips of paper inside.
Spread a thin layer of jam in the groove.
Using the scroll wheel up small strips of dough to put cross as decoration. Bake the tart for
as 180 ° C with a hot oven for 40 minutes, but watch every ten minutes quietly opening the oven and check the browning of pasta, this is because the cooking is faster than a cake and the heat of the oven varies from model to model, at the risk of burning the cakes.
removed from the pan, wait for gobeletti to cool down, again to prevent the pastry break.
When the cakes are nearly cold, helping with the tabs of paper, take them and put them in the tray gently. Now spread the icing sugar. Although there on my own, not only because they had at home, icing sugar is one of the peculiarities of these sweets.
gobeletti I may have slightly different forms, in some cases are completely covered and not see the filling, be jam or Nutella, of course this depends on your taste ... and if we do slight variations, you could also put them in your recipes at home! My
were crispy and crumbly, not broke in the oven and I must say that for the first time that I prepare them, I congratulate myself!
few days later I made other gobeletti,
Here's how to appear after you add a good sprinkling of powdered sugar!
The more light the better the success!
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