παστίτσ̆ια (παστίτσια) με αμύγδαλο,τα
Το κυπριακό παστίτσιν αποτελεί κεραστικό που προσφέρεται στους καλεσμένους κατά τον γάμο ή τον αρραβώνα. Η χρήση του απαντάται σε ολόκληρο το νησί, ενώ η συγκεκριμένη συνταγή προέρχεται από τη Λεμεσό. Φτιαχνόταν στο ζαχαροπλαστείο «Το Χαλέπι», δίπλα από τη Σχολή Καλογραιών.
Name - Recipe
Πρόκειται για κεραστικά με αμύγδαλο. Έχουν τη μορφή μπισκότου, με τραγανό περίβλημα και μαλακό εσωτερικό.
(για περίπου 12 κομμάτια)
200 γραμμάρια λειωμένα ασπρισμένα αμύγδαλα
250 γραμμάρια ζάχαρη
100 γραμμάρια πατάτα βρασμένη
1 φακελάκι βανίλια σκόνη
½ κουταλάκι μαστίχα σκόνη
1 ασπράδι
λίγο ροδόσταγμα (ανθόνερο)
Βάζουμε σ’ ένα μπολ τα λειωμένα αμύγδαλα και ανακατεύουμε μαζί με τη ζάχαρη, τη βανίλια, τη μαστίχα και τη λειωμένη πατάτα. Ραντίζουμε με λίγο ροδόσταγμα.
Χτυπάμε το ασπράδι μας και το προσθέτουμε σιγά-σιγά στα υπόλοιπα υλικά.
Ανακατεύουμε καλά, αλλά απαλά, για να φτιάξουμε τη ζύμη.
Στρώνουμε ένα ταψί με λαδόκολλα και σχηματίζουμε εκεί τα παστίτσ̆ια μας με κορνέ ή εργαλείο για μπισκότα. Προσέχουμε να έχουν όλα τα παστίτσ̆ια το ίδιο μέγεθος.
Ψήνουμε σε προθερμασμένο φούρνο για 20΄-25΄ στους 150-160οC (Μαρτυρία: Ναταλία Αθανασοπούλου (13 ετών, μαθήτρια του Γυμνασίου Ύψωνα) από αφήγηση της μητέρας της, Έλενας Τεμενέ (41 ετών, τόπος διαμονής: Ύψωνας)), στο Μουσείο Κυπριακών Τροφίμων και Διατροφής 2014, Μαγειρεύω Κυπριακά 2012-2013, αδημοσίευτα στοιχεία).
ψήσιμο σε φούρνο
Functional and symbolic role
Τα παστίτσ̆ια προσφέρονται ως κεραστικά στους γάμους και τους αρραβώνες.
Additional information and bibliography
** Για τα παστίτσ̆ια, βλ. και λήμμα παστίτσ̆ιν (παστίτσιν),το στην κατηγορία Τρόφιμα.
Μουσείο Κυπριακών Τροφίμων και Διατροφής (2014), Μαγειρεύω Κυπριακά 2012-2013, Χατζηττοφή Π. (επιμ.) (αδημοσίευτα στοιχεία).
Πηγή φωτογραφίας:
«Αμύγδαλα, το υλικό που χαρακτηρίζει το κυπριακό παστίτσ̆ιν» (Στάλω Λαζάρου)
Πετρούλα Χατζηττοφή, Αργυρώ Ξενοφώντος
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