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Pisangi
Ventimiglia (Liguria) — Mother recipe · en it
A traditional sweet from Ventimiglia, Liguria, with a crispy exterior and soft interior.
⏱️ 30 min prep + 20 min cottura · 8 porzioni · media
Ingredients
- 500 g of sweet pastry dough
- 200 g of sheep's cheese
- 2 eggs
- 100 g of sugar
- 50 g of flour
- 1 teaspoon of baking powder
- 300 ml of oil for frying
- Powdered sugar for decoration
- Culinary flour for grinding
Method
- In a bowl, mix the sweet pastry dough with the eggs, sugar, flour, and baking powder until you get a homogeneous dough.
- Divide the dough into small pieces and form balls.
- In another bowl, mix the sheep's cheese with a small amount of sugar and culinary flour.
- Wrap each ball of dough with a spoonful of cheese and seal well.
- Fry the pisangi in hot oil, maintaining a constant temperature to prevent them from burning.
- Drain the pisangi and let them cool.
- Grind the powdered sugar with culinary flour.
- Decorate the pisangi with the powdered sugar.
The story
Pisangi are a traditional sweet from Ventimiglia, a small city bordering France, where the newspaper wrapping and the salty touch of sheep's cheese are distinctive elements.
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