The Bacio Pantesco is one of the many good reasons to visit our island.
Is it worth the trip? Who can say, you’ll have to try it…
It will certainly leave a sweet memory of your holiday in Pantelleria in your mouth.
And then, once you get home, you can try your hand at preparing them. It takes just a few ingredients, the right tools, and knowing a few small tricks to make the outer wafers.
Here is our recipe, expertly crafted by our home cook, my daughter Constance!
INGREDIENTS
For the wafer shells, the scorce in Pantesco:
150 gr flour 120 gr milk 2 eggs 2 gr dry beer yeast vegetable/seed oil for frying powdered sugar for dusting
For the cream filling
300 gr sheep’s milk ricotta white sugar, according to your taste, chocolate chips a pinch of ground cinnamon
PREPARATION
Begin by preparing the batter for the crispy outside wafers so it has a chance to rest for a little bit.
Beat the eggs in a bowl, add the milk, flour and yeast. Mix this mixture well so that there are no lumps.
Let it rest for 10 minutes and in the meantime dedicate yourself to the cream.
Take a bowl and break up the ricotta with a fork and mix it together with the granulated sugar (taste test to see how much you want to use, roughly a couple of spoonfuls).
Keep mixing the cream with a fork until smooth. Then, stir in a sprinkle of cinnamon and chocolate chips.
Keep the cream in the refrigerator and in the meantime put a wide pan on the stove with plenty of oil for the deep frying.
When the oil is hot, immerse the special metal mold first into the oil for a few seconds and then in the batter.
Fry your wafers one at a time until deep golden brown, then release onto kitchen paper to cool and repeat.
Keep going until the dough is finished.
With the waffles still hot, spread one side with ricotta cream.
Cover the cream with another wafer like a sandwich.
Sprinkle with powdered sugar and serve your Baci Panteschi!
Would you like to organize a cooking workshop at our place?
