• Image of Bocconotti
  • Image of Bocconotti
  • Image of Bocconotti

ceramic plate
dimensions: ø cm 26,5
weight: gr 700 circa

This plate is a part of a Gastrode’sign Collection, a series projected for a pubblication named “La Puglia in un piatto”, a book about traditional recipes and ceramics inspirated to the Apulia territory.

Put the almonds to boil in a pot for about 20 minutes. Peel and dry them with a cloth. Chop them finely to obtain a smooth mixture. Put the sugar with a glass of water in a pot and allow to melt on a low heat stirring continually until it is caramelized.
Remove from the heat and allow to cool continuing to stir it. Add the almonds, the egg yolks and the other ingredients to the mixture. Whip the egg whites until stiff and add to the mixture. Combine well.
Roll out the short crust pastry and form disks about 10cm thick. Grease the aluminium baskets with oil and line the inside with the pastry disks. Half fill them with the mixture and bake at 200° C for about 30 minutes.
Allow to cool and remove from the baskets. Leave to stand for a few hours, moisten the top part with the liqueur (limoncello or San Marzano or other) and dust with icing sugar.

_1 kg almonds
_1 lemon (only the peel)
_800 g sugar
_1 tablespoon ground cinnamon
_7 eggs
_600 g shortcrust pastry
_1 glass dessert liqueur (limoncello)
_aluminium baskets