CUSCINETTI PUGLIESI DI GESÙ BAMBINO

INGREDIENTI PER L’IMPASTO : 500 g di semola macinata di grano duro 180 ml di acqua tiepida 50 ml di vino bianco secco oppure anice 1 pizzico di sale fino 100 ml di olio di oliva 2 scorze di limone oppure arancio (senza la parte bianca) PER IL RIPIENO, HO USATO CONFETTURA DI FICHI OPPURE A PIACERE MOSTARDA , OPPURE COGNATA O ALTRA CONFETTURA O MARMELLATA A PIACERE VINCOTTO PER SPENNELLARE LA SUPERFICIE #cuscini #gesù #bambino #dolci #antica #tradizioni #pasticceriaartigianale #salento #salentodamare #salentina #puglia #apulia #pugliese #foodie #fooblogger #tizianamaniinpasta #pasticceria #gusto #ricetta #natale #festa #ricordi #emozioni DOUGH INGREDIENTS: 500 g durum wheat semolina 180 ml warm water 50 ml dry white wine or anise liqueur 1 pinch of fine salt 100 ml olive oil Lemon or orange zest (strips, avoiding the white pith) FOR THE FILLING: I used fig jam, but you can use *mostarda*, *cognata*, or any other jam or marmalade of your choice. Vincotto (cooked grape must syrup) for brushing the surface DOUGH INGREDIENTS: 500 g durum wheat semolina 180 ml warm water 50 ml dry white wine or anise liqueur 1 pinch of fine salt 100 ml olive oil Lemon or orange zest (strips, avoiding the white pith) FOR THE FILLING: I used fig jam, but you can use *mostarda*, *cognata*, or any other jam or marmalade of your choice. Vincotto (cooked grape must syrup) for brushing the surface DOUGH INGREDIENTS: 500 g durum wheat semolina 180 ml warm water 50 ml dry white wine or anise liqueur 1 pinch of fine salt 100 ml olive oil Lemon or orange zest (strips, avoiding the white pith) FOR THE FILLING: I used fig jam, but you can use *mostarda*, *cognata*, or any other jam or marmalade of your choice. Vincotto (cooked grape must syrup) for brushing the surface ZUTATEN FÜR DEN TEIG: 500 g Hartweizengrieß (fein gemahlen) 180 ml lauwarmes Wasser 50 ml trockener Weißwein oder Anislikör 1 Prise feines Salz 100 ml Olivenöl Schale von 2 Zitronen oder Orangen (ohne das Weiße) FÜR DIE FÜLLUNG: Feigenkonfitüre, Mostarda, Cognata (Traubenmost-Konfitüre) oder eine andere Konfitüre bzw. Marmelade nach Wahl Vincotto (Traubenmostsirup) zum Bestreichen der Oberfläche