DOBEDOO – Today with my owner Gennaro we are going to Naples to taste a delicacy, the sfogliatella. We will be guests of Pasquale Pintauro, a Neapolitan innkeeper, who wrote to my owner inviting him to taste his new specialty.
Arrived in Via Toledo, Pasquale greets warmly Gennaro and reserve me a friendly pat on the head, makes us sit in his inn but it is no longer such: it has turned into a pastry shop. The scent that is felt is something wonderful and my owner is offered this small cake with a triangular shape.
Pasquale tells my master that he has taken the recipe of the Santarosa that came from the Amalfi coast and have modified it, removing the custard and the sour cherry, and suppressing the upper protuberance of monk’s hood: the result was the sfogliatella that Gennaro had snapped already.
The curiosity about the santarosa is in its form: according to legend, it has a topomonastic derivation, because the sfogliatella topos is a monastery. Santa Rosa, on the Amalfi coast, between Furore and Conca dei Marini.
Pasquale recounts that in about 1600 the nun in charge of the kitchen noticed that some semolina cooked in milk had advanced. Inspired by the High, rather than throwing the leftovers, the cook threw in a bit ‘of dried fruit, sugar and lemon liqueur. He took two puff pastry of pasta, adding lard and white wine, and placed the filling in between. He raised the top puff pastry a little, giving it the shape of a monk’s hood, and fired it all. The Mother Superior fell in love with the taste and the smell and immediately convinced herself that with the santarosa one could do good both to the peasants of the area and to the coffers of the convent.
Flour 00, 400 gr;
Ricotta, 250 gr;
Sugar 50 gr;
Semolina 150 gr;
An egg and 2 egg yolks;
Essence of vanilla;
Butter 170 gr.
Place the flour in a large bowl, add 100 g of butter, the granulated sugar, a pinch of salt and the little water enough to obtain a firm and elastic dough that, given the shape of a ball, will make you stand covered for an hour to the fresh. Boiled in a casserole about half liter of lightly salted water, pour the semolina: resumed the boil, keep it 5 minutes, stirring. Remove the semolina from the heat, let it cool and transfer it to a bowl: stir in the ricotta, 150 g of powdered sugar, an egg, chopped candied fruit, a drop of essence and an idea of cinnamon. Let the mixture rest in the refrigerator, covered with a napkin.
Melt 50 g of butter. Roll out the dough on a floured surface: the dough should be as thin as possible and rectangular: cut into 4 pieces of equal size, brush them with butter and overlap them. Let it rest for half an hour. Roll the overlapping puff pastry tightly, trim the ends of the roll and cut into slices about 1 cm wide.
Place a slice horizontally on the pastry board, smooth it gently with a rolling pin, working from the center to the left at the top, then from the center to the right at the bottom. You will get a large diamond in the center of which to deposit a little stuffing. Fold it in two, adhering the edges and sealing them: place the sfogliatella on a buttered baking sheet. Turn on the oven, adjust the 200 ° C thermostat. Repeat until exhausted: brush the beaten egg yolks and cook for 20 minutes; lower the thermostat to 180 ° C, bring it to 160 ° C after another 20 minutes cook another 10 minutes. Serve the hot sfogliatelle sprinkled with the remaining icing sugar.