Recipe: The lamb with almond paste

The lamb with almond paste

One of the typical sweets of the Easter tradition in Puglia and ‘lamb with almond paste . Thealmond paste (also called real pasta ) is very similar to marzipan , with the difference that one is the raw, cooked, and the other is prepared with one of the typical fruits of Puglia : the almond .The origin of this traditional pasta cake is quite uncertain and confused. According to some, it would have been invented by a monk from Lecce who in 1680 wrote the recipe. However, they appear references to this sweet even in ” De honesta voluptate et valetudine” written byBartolomeo Sacchi said Platina , humanist and Italian gastronome of 1400. Some even think that the characteristics of this will postpone pasta in a sense to the kitchen Arab and in fact there is an Arabic manuscript of 1226 which speaks of Faludhaj, ancestor of the almond paste.You could go even further back in time, to the Romans and the Etruscans , but it is better to stop and return to Apulia . Here, with the aid of special molds are made sheep and lambs in almond paste, which refer to the Christian tradition and symbolize the sacrifice of Christ .
INGREDIENTS:

– 500 g peeled almonds

– 500 g of powdered sugar

– 1 teaspoon of vanilla extract

– 1 DL water

– cinnamon to taste

 

METHOD:

Chop finely the almonds in a blender. Mix the water with the sugar and pour the mixture into a saucepan. Heat the mixture on low heat, stirring, until the sugar begins to spin. At this point, remove from heat and stir in the vanilla and cinnamon and stir the mixture vigorously.

Given a homogeneous paste, pour it onto a slightly damp floor and continue to work the dough with hands until smooth and be compact. Form a ball and let it dry for about 1 day.

After this time use a mold shaped like a sheep, or working the dough with hands to shape it. Let dry the sheep for about two days.

 Source: http://www.pugliaetmores.it/en-GB/insights/1590/ricette-di-pasqua–l-agnello-di-pasta-di-mandorle.aspx