Flow rate
Sweets
Duration
45 minutes
Difficulty
Easy
Ingredients
- 125 g of corn flour
- 250 g of 00 flour
- ½ teaspoon baking powder
- 120 g of sugar
- 1 pinch of salt
- ½ vanilla pod
- 250 g Occelli® butter
- 1 lemon
- 2 eggs (1 whole + 1 yolk)
Preparation
A Piedmontese sweet specialty (especially from the Mondovì and Cuneo area), paste di meliga are simple, crumbly biscuits with a characteristic round donut shape. They are prepared with fioretto corn flour (in Piedmontese this flour is called "melia" or "meliga", hence the name of the biscuits) and lots of butter.
Perfect for breakfast or a snack, these sweets are traditionally served with zabaglione. Let's see how to prepare them with Occelli® butter!
Procedure
In a bowl, mix the powdered ingredients well: the two flours, the yeast, the sugar, the salt and the seeds of half a vanilla pod.
Cut the Occelli® butter (previously softened at room temperature) into small pieces and add it to the powdered ingredients together with the grated lemon zest. Also add the whole egg and the yolk and work everything until the mixture has reached a creamy consistency, but well blended and compact.
Line a baking sheet with parchment paper and transfer the dough into a pastry bag with a star-shaped nozzle. Then form each cookie directly onto the baking sheet, giving it the classic donut shape.
The meliga biscuits should be cooked in a preheated oven at 180°C for about 15/20 minutes, until golden brown. Once baked, wait for them to cool a little before serving.
