Salento pittedhre revisited for you. Excellent for breakfast, directly from the peasant tradition
For a breakfast alternative and rich in fiber or a quick but healthy snack, we offer you a reinterpretation of the traditional "pittedhre Salento”, Or sweets made with barley flour, stuffed with grape jam, typical of the Salento peasant tradition.
In fact, to make the taste of these sweets more pleasant we have made a few small ones modification to the original recipe, which does not include the use of sugar, a very rare ingredient in the kitchens of the farmers of the past.
Ingredients
- 250 grams of barley flour
- 100 grams of raw cane sugar
- 100 g of delicate extra virgin olive oil
- 1 pinch of salt
- 1 egg
- grape jam (or whatever you prefer for the filling)
- Preparation Time:
15 minutes - Cooking time:
20 25-minute - Rest time:
30 minutes - Dose:
for 5-6 people - difficulty:
low
Pittedhre Salentine: preparation
Take a large glass bowl and pour in the barley flour, oil, egg and sugar, knead vigorously and quickly until you get a smooth and homogeneous paste (barley flour is much less refined than soft wheat flour, so it will take a few more minutes to mix it compared to a normal shortcrust pastry).
Once you have a smooth dough, wrap it with some film and let it rest in the fridge for about 30 minutes.
Then preheat the oven a 180%, roll out the dough with a rolling pin until you get a thickness of about half a centimeter and with cookie cutters cut out many biscuits (even number); then stuff half of the biscuits with grape jam (or whatever you prefer), pair them one by one with the other half without filling, press lightly with your fingers and arrange them on a baking sheet covered with baking paper.
Cook for about 20 25-minute, or until the sweets have taken on a light color, then remove from the oven, let cool and serve.
Verdiana Amorosi
www.lacucinadiverdiana.com
