In short. The Apulian short crust: flour, extra virgin olive oil, dry white wine and salt, brought together with boiling water. No butter, no eggs. It is the base of half the sweets in this section.
Northern Italian pastry is made with butter and cold hands. This one is made with olive oil and boiling liquid, and it behaves completely differently — softer to work, and it keeps for days.
Ingredients
- 1 kg of white flour
- 400 g of extra virgin olive oil
- 200 g of dry white wine
- half a tablespoon of salt
- boiling water
Method
1. The oil. Heap the flour on the table in a ring. Put the oil in the middle and work it into the flour.
2. The wine. Make a ring again and pour the boiling wine into the middle.
3. The water. Dissolve the salt in about 50 cl of boiling water and add it to the mixture.
4. Working. Bring it all together, adding boiling water as needed, until the dough is neither too firm nor too soft. From here it goes wherever you need it.
Boiling, not warm. The heat is what makes this pastry work: it partly cooks the starch as you knead, which is why the dough is pliable and does not shrink back. Cold liquid gives a different — and worse — result.
It is the base for pastatelle and bocconotti.
