Today another installment of Sicilian pastries that you can not miss. This time I'm going to get back to Catania to delight you with the olivette di Sant'Agata, the patron saint of Catania: Olivette almond paste is traditionally prepared in late January and early February, even if they are found throughout the year in local bakeries. Are some sweets that sources linked to the life of San'Agata. The young, chased by soldiers of the proconsul Quintian, He wanted it for himself and take possession of the assets of the family, tired and hungry, witnessed a miracle: When she bent over to tie a shoe, a plant of Wild olive-tree grew lush in front of her hiding it to the guards and sfamandola with its fruits. For this named olive Agata: are treats made of marzipan, green colored, like olives, and coated with granulated sugar. Anciently as dye they used spinach juice, now using food coloring or, in the variant with Pistachio, pistachios of Bronte. Sometimes Olivette di Sant'Agata are also covered in the middle of dark chocolate, but I find them more beautiful and more delicious that way. Now, honestly, don't you think are beautiful? And they are also very easy to do, I swear to you. This was my first attempt, and as you see they came well. So you won't fail you too. Is, given that the period is to Carnival, do not forget to have a look at all my CARNIVAL RECIPES. Have a good day!
THE OLIVETTE SANT'AGATA (recipe catanese)Print This
- DOSES FOR A POUND OF DOUGH (25-30 olivette):
- 500 grams of ground almonds (I'm grinding sweet almonds of Avola)
- 500 g caster sugar
- 130 milliliters of natural mineral water
- 30 milliliters of sweet liqueur (rosolio or maraschino)
- the seeds of a vanilla bean Bourbon
- Green food coloring, just enough
- a pinch of fine salt
- granulated sugar to decorate toggles
To prepare Olivette di Sant'Agata, you need the almond flour: I would recommend it to you using blanched almonds and not roasted: Chop finely with the Blender. Put the sugar in a pan, the vanilla and water, bring to a boil. Then add the almond flour and work around until you get a soft dough. Bake the dough for olivette of Sant'Agata over low heat for about 15 minutes, stirring well because the mixture tends to stick on the bottom of the Pan. Stir until the mixture comes away easily from the walls of the pot. Add the liqueur and, drop by drop, the green dye, working the dough until it is a uniform Green: the amount depends on the type of dye you will use. I prefer those gel, after their brilliant colours. Remember that Olivette di Sant'Agata must be a not too bright green.
When the mixture has become tepid, pour it on a cutting board or work surface and work it a few minutes with your hands, until it is shiny and smooth. Then, form with hands into small balls and give them the shape of olives, slightly oblong. With a toothpick, drill a small hole on the top of each toggle, as if it were the hole of the petiole. Roll each olivetta of Sant'Agata in granulated sugar and place them all in a tray, in a single layer.
Before eating Olivette di Sant'Agata, you have to let them harden for a whole day at room temperature: in this way they will have the right texture and flavor will become more intense. Perfectly, If kept in an airtight box and away from sources of moisture, for two weeks. Bon appétit!