We’ll give you a little preview from the brand new book that Luca Montersino has published with Food Editore, called “La mia Dolce Vita”, a sweet biography where Luke recounts his story from start to success, and where he offers a tasty selection of regional recipes. The Author will present and sign his book to the public tomorrow, January 19th 4.30 p.m., at our stand in Sigep (Central Hall st.003).
Peschine are a traditional specialty from Emilia-Romagna.
Here’s the Ingredients
For the dough
300g flour 180 W
35g potato flour
120g butter
80g whole eggs
15g lard
120g caster sugar
10g baking powder
1g salt
For the dip
70g alchermes liqueur
To finish
110g dark chocolate with 67% cocoa
3g mint leaves
135g caster sugar
Mix the flour, potato flour and yeast with the butter and lard. Add the sugar, eggs and salt. Wrap the dough in cling film before placing in the refrigerator to rest. Roll out the dough with a rolling pin and cut the pastry with pastry rings to produce smooth discs. Shape into balls and arrange on a baking tray lined with baking paper. Bake in a preheated oven at 160 °C for 8-10 minutes. Let them cool for a few hours then dip the balls into the alchermes liqueur. Let them dry on a paper towel for 10 minutes, then with a sieve sprinkle them with sugar. Once completely dry, serve them with the pre-crystallized dark chocolate. Decorate with a mint leaf.