{"id":6027,"date":"2021-12-22T15:36:26","date_gmt":"2021-12-22T13:36:26","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=6027"},"modified":"2022-01-19T09:41:57","modified_gmt":"2022-01-19T07:41:57","slug":"the-famous-christmas-sicilian-buccellato","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/the-famous-christmas-sicilian-buccellato\/","title":{"rendered":"Il famoso buccellato Siciliano di Natale"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em>Comincia l\u00b4 odore di Natale!<\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per una ciambella da 30 cm (costo totale 15 \u20ac con prodotti biologici)<\/h5>\n\n\n\n<p>una porzione di frolla fatta con<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>175 g di farina 00<\/li><li>75 g di semola<\/li><li>65 g di zucchero<\/li><li>75 g di burro<\/li><li>1 uovo (50 g)<\/li><li>4 g (circa 1 1\/2 cucchiaino) di lievito chimico<\/li><li>1 g (\u00bc cucchiaino) di ammoniaca per dolci<\/li><li>Scorza di <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);\">1 mandarino<\/span><\/li><li>30 ml di latte<\/li><\/ul>\n\n\n\n<p>per il ripieno (conza)<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>125 g di fichi secchi<\/li><li>75 g di uvetta (sultanina, nera o entrambe)<\/li><li>100 g di noci tostate tritate<\/li><li>50 g pistacchi<\/li><li>50 g di scorze candite (arance miste, mandarini)<\/li><li>100 g di marmellata di cedro (o mandarino o arancia)<\/li><li>50 g di cioccolato fondente<\/li><li>succo e scorza di 2 piccoli mandarini<\/li><li>3 cucchiai di miele (diluito in poca acqua tiepida)<\/li><li>\u00bd cucchiaino di cannella in polvere<\/li><li>1 ml di chiodi di garofano macinati<\/li><li>1 ml di anice stellato macinato<\/li><li>\u00bd ml di noce moscata appena grattugiata<\/li><li>1 cucchiaio di cacao in polvere<\/li><\/ul>\n\n\n\n<p>per la glassa e la decorazione<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>4 cucchiai di marmellata di cedro (o mandarino o arancia)<\/li><li>1 cucchiaino di zucchero a velo<\/li><li>2 cucchiai di acqua<\/li><li>scorze candite (arancia, mandarino), pistacchio tritato<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator\"\/>\n\n\n\n<p>Non sono Siciliana. Ma se lo fossi, sono sicura che i miei ricordi di Natale avrebbero il sapore di Buccellato!<\/p>\n\n\n\n<p>Il Buccellato \u00e8 il tipico dolce siciliano per il periodo natalizio. Si compone di una fragrante pasta frolla dolce, ripiena con un composto di fichi secchi, uvetta, noci secche, frutta candita, marmellata, cioccolato e spezie natalizie e cotta a forma di anello o ferro di cavallo.<\/p>\n\n\n\n<p>Quindi per realizzarla, prepariamo prima di tutto una porzione di pasta frolla. Iniziamo mescolando lo zucchero con la scorza di mandarino (o altro agrume) e lo mettiamo da parte per far assorbire allo zucchero gli oli essenziali della scorza.<\/p>\n\n\n\n<p>Setacciamo la farina nella ciotola di una planetaria e aggiungiamo il burro, gi\u00e0 ammorbidito e tagliato a dadini. Mescoliamo a velocit\u00e0 medio-bassa, fino ad ottenere un composto che assomiglia a piccole briciole di pane. Aggiungiamo la miscela di zucchero e la scorza e continuiamo a mescolare. Aggiungiamo l'uovo, il sale, l'ammoniaca e il lievito chimico sciolto all'ultimo momento in 1-2 cucchiaini di latte e continuiamo a mescolare, finch\u00e9 tutti gli ingredienti saranno ben amalgamati. Infine, versiamo il resto del latte poco alla volta e continuiamo a mescolare. Lasciamo riposare l'impasto in frigo per qualche ora, idealmente per tutta la notte.<\/p>\n\n\n\n<p>Per preparare il ripieno, mettiamo a bagno per 30 minuti i fichi secchi, tritati finemente insieme all'uvetta. Poi li scoliamo, li asciughiamo bene con carta da cucina e li adagiamo in una ciotola capiente.<\/p>\n\n\n\n<p>Tostiamo brevemente noci e pistacchi a circa 150 gradi per circa 5-8 minuti e le tritiamo. Li aggiungiamo nella ciotola con i fichi e l'uvetta, insieme alle scorze candite <a href=\"https:\/\/democraticgourmet.com\/it\/no-waste-candied-citrus-fruit-peels-fast-version\/\" target=\"_blank\" rel=\"noreferrer noopener\">QUI<\/a> e al cioccolato, anch'esso tritato. Aggiungiamo anche la marmellata di agrumi, il miele, diluito con un po' di acqua tiepida, la scorza di mandarino grattugiata all'ultimo momento, il succo di 2 piccoli mandarini e le spezie e mescoliamo bene. Copriamo il composto con pellicola e lasciamo riposare in frigo per qualche ora, idealmente per tutta la notte<\/p>\n\n\n\n<p>Infine, per preparare il buccellato adagiamo il ripieno su doppia carta da forno e lo arrotoliamo formando una salsiccia lunga circa 50 cm. Chiudiamo gli estremi con pellicola e lo mettiamo in congelatore per circa un'ora per farlo indurire un po'. In questo modo sar\u00e0 pi\u00f9 facile arrotolarlo all'interno della frolla. Nel frattempo togliamo l'impasto dal frigorifero e lo stendiamo in una sfoglia rettangolare con uno spessore di 5 mm e una lunghezza un po' pi\u00f9 grande di quella del ripieno.<\/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\/12\/Buccellato-4-1024x683.jpg\" alt=\"\" class=\"wp-image-6045\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-4.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quando il ripieno si \u00e8 indurito abbastanza da mantenere la sua forma, lo togliamo dal congelatore e lo posiamo sulla sfoglia frolla. Tagliamo la pasta in eccesso, la richiudiamo su se stessa, sigillando bene i bordi e arrotolandola avanti e indietro fino a formare una lunga salsiccia. Lasciamo riposare in modo che il ripieno si scongela un po', poi prendiamo i 2 bordi e li uniamo mettendo uno dentro l'altro per formare un anello. Lo chiudiamo bene.<\/p>\n\n\n\n<p>Con una pinza speciale o semplicemente con una forchetta eseguiamo delle strisce verticali di fori lungo tutta la superficie del buccellato, come si vede nelle foto. Questo aiuter\u00e0 il vapore che il ripieno produrr\u00e0 durante la cottura a fuoriuscire dal dolce, impedendone la \u201cesplosione\u201d e, allo stesso tempo, creer\u00e0 un bellissimo motivo decorativo<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-1024x683.jpg\" alt=\"\" class=\"wp-image-6047\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/Buccellato-8.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Prendiamo una teglia, la foderiamo con carta da forno e adagiamo il buccellato. Lasciamo riposare un'ultima volta in frigo per circa 3-4 ore, per aiutarlo a mantenere la forma durante la cottura. Quindi cuociamo in forno preriscaldato a 200\u00b0C (funzione statica) per circa 25-30 minuti. Se, dopo i primi 10-15 minuti, vediamo che la superficie del buccellato diventa troppo marrone, forse dovremmo abbassare la temperatura a 185-180 gradi. <\/p>\n\n\n\n<p>Quando il buccellato \u00e8 pronto, lo togliamo dal forno, lo trasferiamo su una gratella e lo lasciamo raffreddare completamente. <\/p>\n\n\n\n<p>Nel frattempo prepariamo una glassa facendo sciogliere a fuoco medio un po' di zucchero a velo e la marmellata diluita con l'acqua fino a quando la marmellata diventa liquida. Quindi la passiamo al setaccio per ottenere una gelatina liscia. Lasciamo raffreddare la glassa per un paio di minuti, fino a quando sar\u00e0  tiepida (ATTENZIONE non fatela raffreddare completamente, usate la glassa quando \u00e8 ancora calda), e la spennelliamo su tutta la superficie del buccellato. La glassa render\u00e0 il dolce lucido e aiuter\u00e0 la decorazione ad attaccarsi in superficie. Decoriamo subito (prima che la glassa si raffreddi) con le scorzette candite e spolveriamo con il pistacchio tritato.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-1024x683.jpg\" alt=\"\" class=\"wp-image-6051\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32-1568x1045.jpg 1568w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2021\/12\/buccellato-32.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>","protected":false},"excerpt":{"rendered":"<p>It&#8217;s beginning to smell a lot like Christmas! ingredients for a 30 cm ring of pastry (total cost 15 \u20ac with organic ingredients) a portion&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/the-famous-christmas-sicilian-buccellato\/\">Continue reading<span class=\"screen-reader-text\">Il famoso buccellato Siciliano di Natale<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":6048,"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":[1468,610,1495,544,603,598,1318,596,974,1457,1469,524,525,1299,543,608,1128,1381,1343,523,595,584,1305,1410,1273,1207,597,1439,609],"class_list":["post-6027","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-black-currants","tag-candied","tag-candied-citrus-peels","tag-chocolate","tag-christmas","tag-cinnamon","tag-citron","tag-citrus","tag-cloves","tag-cocoa","tag-dry-figs","tag-egg","tag-flour","tag-frolla","tag-honey","tag-juice","tag-mandarin","tag-marmalade","tag-nutmeg","tag-orange","tag-peel","tag-pistachio","tag-pistachios","tag-raisins","tag-star-anise","tag-sultanas","tag-tangerine","tag-walnuts","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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