Beccute
In the Marche region, there's a humble and fragrant dessert that speaks of the land, of recycling, and of simple, sweet thoughts. Beccute are cookies that embody the scent of the countryside, the wisdom of peasant cooking, and, who knows, the taste that even enchanted Giacomo Leopardi. In some areas of the Marche, these treats are known as "Leopardi's Beccute," as it is said that they were among the poet of Recanati's favorites.
Instructions
- 1
Soak the raisins in warm water for about half an hour.
- 2
Blanch the almonds and walnuts in boiling water, then peel them and finely chop them; also chop the dried figs.
- 3
Place the yellow corn flour on a work surface and form a mound, add a few tablespoons of olive oil, the well-drained raisins, the pine nuts, a tablespoon and a half of sugar, and a pinch of salt.
- 4
Mix the dough, adding boiling water gradually until you get a rather soft mixture.
- 5
Knead the dough well and form small, flattened cakes, place them on a previously oiled baking sheet, and bake in a preheated oven at 150°.
- 6
Bake for about 45 minutes and then remove from the oven. Let cool and serve cold. These are very rustic cookies.
Ago's Notes
- Adjust the salt according to the salt content of the preserves.
I hope this recipe has inspired you to create a dish that combines sweet and savory in a harmonious dance, as every good table deserves.
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