With the permission of Salento purists, we offer you our recipe for Lecce pasticciotto without lard, as delicious and crumbly as the original one
Lecce pasticciottoI’ll reveal it to you vegetarian recipe, without lard to prepare the most famous dessert of Salento. Composed of a shell shortcrust pastry crumbly which contains a velvety custard inside, the pasticciotto, as per tradition, should be enjoyed still hot for breakfast together with coffee, but is often also served at the end of the meal on holidays.
History and origins of Pasticciotto Leccese
Although it was designated by the Municipality of Lecce to represent the typical dessert of the city, as can be seen from the list of traditional agri-food products drawn up by the Ministry of Agricultural, Food and Forestry Policies (pursuant to art. 8 of Legislative Decree 30 April 1998, no. 173), there is no certainty about its creation, but only approximate information. The shape that recalls them, in fact, is present on the decorations of the facades of the church of Santa Croce and the Sedile and the latter dates back to the mid-16th century. The first written testimony occurs only in 1707 when an inventory was made upon the death of a Monsignor and the copper molds for pasticciotti were also recorded in the list. A legend never denied and never accredited states, however, that pasticciotto was created in the province of Lecce by the well-known pastry chef Ascalone in his Galatina.
As time goes by they are some variations are widespreadsuch as, for example, the cream filling enriched with black cherries or the colored and flavored shortcrust pastry with the addition of cocoa, but what remains unchanged is the ingredient that makes it extremely crumbly, namely lard.
Vegetarian recipe (without lard) for Pasticciotto Leccese
There vegetarian version without lard it is still very tasty, the friability is not lacking and, with the permission of the purists, we propose it to you in our recipe. If you still want to taste the real pasticciotto from Lecce, all you have to do is go to one of the many local bars to savor it at its best; in the meantime arm yourself with good will and prepare yourself a truly exceptional breakfast.
How to prepare pasticciotto Leccese: procedure
How to store pasticciotti
The pasticciotti can be stored in the refrigerator for a maximum of two/three days as long as they are covered with cling film. If you prefer, you can also freeze them, just let them cool thoroughly after cooking and then place them in the freezer in special food bags.
