{"id":4282,"date":"2022-10-15T08:38:22","date_gmt":"2022-10-15T06:38:22","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=4282"},"modified":"2022-10-15T08:47:06","modified_gmt":"2022-10-15T06:47:06","slug":"pasticciotti-siciliani-with-butternut-squash-jam","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/pasticciotti-siciliani-with-butternut-squash-jam\/","title":{"rendered":"pasticciotti siciliani con confettura di zucca"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\" id=\"i-am-certain-of-one-thing-sicilian-and-neapolitan-pastry-is-by-far-my-favorite-one\"><em><em>Sono certa di una cosa. Le pasticcerie siciliana e napoletana sono, in assoluto, le mie preferite.<\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"ingredients-for-25-pieces-total-cost-about-5-with-organic-ingredients\">ingredienti per 25 pezzi (costo totale circa 5\u20ac con prodotti biologici)<\/h5>\n\n\n\n<p><em>per la frolla<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g di farina 00<\/li><li>100 g di burro<\/li><li>75 g di zucchero superfino<\/li><li>scorza di 1 limone <\/li><li>1 uovo medio <\/li><li>15 ml di latte<\/li><li>4 g di lievito chimico<\/li><li>1 g di bicarbonato d\u00b4 ammonio<\/li><li>2 g di sale<\/li><\/ul>\n\n\n\n<p><em>per la confettura di zucca<\/em><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>300 g di polpa di zucca<\/li><li>120 g di zucchero<\/li><li>120 g di acqua<\/li><li>10 ml di succo di limone<\/li><li>scorza di 1 limone piccolo<\/li><li>un pizzico di cannella in polvere<\/li><li>1 pizzico di sale<\/li><li><span style=\"font-family: var(--list--font-family); background-color: var(--global--color-background); color: var(--global--color-primary); font-size: var(--global--font-size-base);\">zucchero a velo per spolverizzare<\/span><\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>Ogni volta che preparo qualcosa di siciliano o napoletano, non me ne pento mai. E continuo a scoprire capolavori, sempre realizzati con ingredienti semplici, economici e di uso quotidiano.<\/p>\n\n\n\n<p>I \u201cPasticciotti con Zuccata\u201d siciliani si preparano con la frolla, farcita con una profumata confettura di zucca. Per la confettura in Sicilia si usa una zucca lunga verde, chiamata \u201ccucucha\u201d. Purtroppo in Grecia non la trovo, ma anche la zucca comune fa un'ottima confettura, con colore arancione brillante, consistenza vellutata e sapore \u201cburroso\u201d!<\/p>\n\n\n\n<p>Quindi, iniziamo preparando la confettura. Sbucciamo la zucca e togliamo semi e filamenti. Pesiamo la polpa raccolta, quindi misuriamo il 40% del peso della polpa in zucchero e acqua. Tagliamo la zucca a dadini piccoli, li mettiamo in una pentola, copriamo con l'acqua, aggiungiamo il succo di limone e un pizzico di sale, portiamo a bollore e poi la copriamo. Cuociamo la zucca, finch\u00e9 non \u00e8 abbastanza morbida da sfaldarsi quando viene maneggiata. Spegniamo il fuoco e montiamo la zucca con il frullatore ad immersione, quindi la passiamo al setaccio, per garantire una consistenza liscia e vellutata.<\/p>\n\n\n\n<p>Aggiungiamo met\u00e0 dello zucchero, riaccendiamo il fuoco e facciamo bollire il composto, mescolando con una spatola. Abbassiamo la fiamma, aggiungiamo il resto dello zucchero e cuociamo il composto, senza smettere di mescolare. Spegniamo il fuoco appena prima che il composto raggiunga la densit\u00e0 desiderata. Tenete presente che la confettura finale deve risultare piuttosto asciutta, per non rilasciare liquidi all'interno dei pasticciotti. Grattugiamo la scorza del limone sulla confettura, aggiungiamo un pizzico di cannella e mescoliamo per incorporare. Teniamo in frigo.<\/p>\n\n\n\n<p>Nel frattempo prepariamo una porzione di frolla, utilizzando la scorza di limone come aromatico e la lasciamo riposare in frigo per almeno 1 ora. Quindi togliamo l'impasto dal frigo, lo adagiamo su un piano di lavoro ben infarinato e lo impastiamo per qualche secondo per farlo ammorbidire. <\/p>\n\n\n\n<p>Il modo per preparare la frolla lo trovate qui <a href=\"https:\/\/democraticgourmet.com\/it\/basic-frolla-dough-for-italian-stuffed-pastries\/\" target=\"_blank\" rel=\"noreferrer noopener\">QUI<\/a> <\/p>\n\n\n\n<p>Con un mattarello stendiamo la pasta in un disco di circa 3-4 mm di spessore. Con un coppapasta rotondo di 6 cm di diametro ritagliamo dei dischi. Utilizziamo gli avanzi per stendere nuovamente l'impasto e tagliamo altri dischi, fino a quando non avremo utilizzato tutto l'impasto.<\/p>\n\n\n\n<p>Disponiamo met\u00e0 dei dischi su una teglia ricoperta di carta da forno e al centro di ciascuno di essi aggiungiamo circa un cucchiaino di confettura di zucca. Dovremmo aver bisogno di circa 150 g di confettura. Quindi ricopriamo i dischi ripieni con i restanti e li premiamo tutto intorno al ripieno per sigillare bene i bordi. Usando lo stesso coppapasta, premiamo su ogni pasticciotto per rifinire i bordi. Con uno spiedino facciamo un buco al centro di ogni pasticciotto, in modo da far fuoriuscire il vapore durante la cottura.<\/p>\n\n\n\n<p>Cuociamo i pasticciotti in forno preriscaldato a 180\u00b0 \u2013 funzione statica (o 160\u00b0 per forno ventilato) per circa 13 minuti o fino a quando la superficie dei biscotti sar\u00e0 leggermente dorata. I pasticciotti dovrebbero rimanere morbidi. Quando sono pronti, togliamo i pasticciotti dal forno e li lasciamo raffreddare su una gratella, poi spolveriamo generosamente di zucchero a velo.<\/p>\n\n\n\n<p>Se avete pazienza, ascoltatemi e aspettate un giorno, prima di assaggiarli. Come tutti i dolci contenenti ammoniaca, migliorano ogni giorno.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-1024x683.jpg\" alt=\"\" class=\"wp-image-4286\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/11\/pasticciotti-with-butternut-squash-jam-1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>I am certain of one thing. Sicilian and Neapolitan pastry are, by far, my favorite ones. ingredients for 25 pieces (total cost about 5 \u20ac&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/pasticciotti-siciliani-with-butternut-squash-jam\/\">Continue reading<span class=\"screen-reader-text\">pasticciotti siciliani con confettura di zucca<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":4287,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[1304,606,522,1264,598,524,1299,526,631,519,1530,1531,521,609],"class_list":["post-4282","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-ammonia","tag-baking-powder","tag-butter","tag-butternut-squash","tag-cinnamon","tag-egg","tag-frolla","tag-jam","tag-lemon","tag-milk","tag-pasticciotti","tag-stuffed-biscuits","tag-sugar","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>pasticciotti Siciliani with butternut squash jam - Democratic Gourmet<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/democraticgourmet.com\/it\/pasticciotti-siciliani-with-butternut-squash-jam\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"pasticciotti Siciliani with butternut squash jam - Democratic Gourmet\" \/>\n<meta property=\"og:description\" content=\"I am certain of one thing. 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