The town of Pozzallo

Foods and cook recipes from Pozzallo



For the pastry: flour gr. 500, lard gr. 200, egg 1, sugar gr. 100, marsala (or white wine) half a cup.

For the filling: minced veal gr. 200, toasted almonds gr. 200, shelled walnuts gr. 150, a pinch of cinnamon, plain chocolate gr. 100, cloves 3, sugar 2 tablespoons, a sachet of icing sugar.



Mix flour and lard, sugar, egg and marsala wine. Let the pastry stand for a few hours and roll it out quite thinly.

In a bowl, dress meat (very good and very finely minced veal) with chopped walnuts and almonds, sugar, cinnamon, cloves and chopped chocolate.

On the rolled out pastry, at a distance of 5 cm, place meat (teaspoon quantity). Close the pastry on itself and make  half moon pies. Cut with the appropriate wheel.

Place the 'mpanatigghie in a greased tin and bake for about half an hour. Serve cold with icing sugar on top.

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