Mostaccioli di Vino Cotto
Number of servings
8
Difficulty
Medium
Ingredients
1
vino cotto
durum wheat flour
250
gr toasted almonds and walnuts
2
piece(s) grated orange zest
pinch cinnamon
Directions
- Put the vino cotto, seven hundred centiliters of water, the orange peels, and the cinnamon in a pot and place on the heat.
- Before it comes to a boil, pour in the flour in a thin stream, taking care to stir constantly until obtaining a consistent but soft dough.
- Pour the obtained dough onto a work surface previously dusted with flour and let it cool down.
- Form sticks about the thickness of a finger, arrange them in a baking pan greased with lard, and bake at 180 °C for about ten minutes.
- Remove the cookies from the oven, let them cool, and immerse them in a pan where more vino cotto has been placed, diluted with a little water.
- Boil for about five minutes, place the mostaccioli on a serving dish, cover them with coarsely chopped almonds and walnuts and with more orange peel cut into small pieces.