Esistono svariate
ricette per fare gli Zalett e noterete che gli ingredienti sono sempre gli
stessi, anche se le dosi (soprattutto quelle delle farine) cambiano.
Con la seguente versione (debitamente studiata dalla
sottoscritta) risulteranno dei biscotti squisitamente friabili e delicati.
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ZALETT
Ingr. Per 18 biscotti (circa 750 gr.)
210 gr. farina bianca
 |
| L'impasto simile a quello delle crostate |
210 gr. farina di mais fioretto (quella fina)
100 gr. di zucchero
3 uova
1 pizzico di sale
100 gr di uvetta
1 limone biologico (scorza grattugiata)
1 bustina lievito per dolci
150 gr burro fuso
Zucchero a velo
COME PROCEDERE:
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| Appena usciti dal forno |
Fate rinvenire l’uvetta in acqua tiepida per 10 minuti. In
una grande terrina mischiate le due farine con il lievito, la scorza di limone
e il sale. Sbattete le uova con lo
zucchero e il burro e poi unitele alla farina insieme all’uvetta strizzata. Trasferite
tutto su una spianatoia e impastate bene fino ad ottenere una palla della consistenza un pochino più morbida di quella delle crostate. Prendete l’
impasto a cucchiaiate e ponetelo sul palmo della mano per andare a formare delle
pagnottelle di forma allungata (lunghe 6 cm, larghe 4 e spesse 2 cm.). Ponetele
ben distanziate (tenete presente che cresceranno quasi il doppio in forno) su
una teglia foderata con carta da forno e cuocetele a 170°C per circa 20 minuti
(dovranno risultare dorate in superficie). Lasciate raffreddare completamente
prima di spolverare con zucchero a velo.
ENGLISH TRANSLATION:
The zalett, cookies with corn flour and raisins, are a typical dish of the emilian and veneta tradition. Excellent for breakfast or tea time. There are several recipes for making Zalett and you will notice that the ingredients are always the same, even if the doses (especially those of flour) change. With the following version (duly studied by myself) cookies will become exquisitely friable and delicate.
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| Il biscotto tagliato a metà |
Ingr. For 18 cookies (about 750 gr.)
210 gr. White flour
210 gr. Corn flour (with fine grains)
100 gr. sugar
3 eggs
1 pinch of salt
100 gr of raisins
1biological lemon (grated zest)
1 package baking powder
150 gr melted butter
Confectioners' sugar
HOW TO PROCEED:
Soak raisins in warm water for 10 minutes.
In a large bowl mix the two flours with baking powder, lemon zest and salt. Beat the eggs with sugar and butter and then add to the flour along with squeezed raisins. Transfer everything on a pastry board and knead well to make a ball (consistence a little more tender than the tart dough). Take the dough by tablespoons and put on the palm of your hand to form little loaves of elongated shape (long 6 cm wide and 4 thick 2 cm. ).
Put them well-spaced (keep in mind that will rise almost the double in the oven) on a baking tray covered with baking paper and bake them at 170 °C for about 20 minutes (should be golden brown on the surface). Let it cool down completely before sprinkling with confectioners' sugar.
HOW TO PROCEED:
Soak raisins in warm water for 10 minutes.
In a large bowl mix the two flours with baking powder, lemon zest and salt. Beat the eggs with sugar and butter and then add to the flour along with squeezed raisins. Transfer everything on a pastry board and knead well to make a ball (consistence a little more tender than the tart dough). Take the dough by tablespoons and put on the palm of your hand to form little loaves of elongated shape (long 6 cm wide and 4 thick 2 cm. ).
Put them well-spaced (keep in mind that will rise almost the double in the oven) on a baking tray covered with baking paper and bake them at 170 °C for about 20 minutes (should be golden brown on the surface). Let it cool down completely before sprinkling with confectioners' sugar.
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