È sempre l’ora giusta per un the… e delle paste di meliga

Se non avete mai assaggiato le paste di meliga non sapete che cosa vi siete persi!

Le paste di meliga sono, a mio avviso, i biscotti più buoni dell’universo… sono di origine piemontese (in modo particolare sono tipici della zona di Mondovì, ma si producono anche in altre zone della regione) e l’ingrediente cardine di questi biscotti è, appunto, la meliga o melia, cioè, in dialetto, il mais. Essi, infatti, sono composti per buona parte di farina di mais, macinata però più finemente rispetto a quella che si utilizza per la polenta.

Questi biscotti che, nella loro composizione, ricordano delle semplicissime frolle, hanno secondo me la proverbiale marcia in più, data proprio da questa farina di colore giallo e di consistenza più corposa, che rende queste paste più croccanti e con un gusto tutto particolare, da provare.

Sono biscotti adattissimi per l’ora del the, per il loro gusto semplice e tuttavia diverso dal normale biscotto, per la loro croccantezza, che rimane anche se li inzuppate, più semplicemente perché sono divini. L’abbinamento tra le paste di meliga e un buon the caldo (ma la tradizione li consiglia con del vino, dolce o meno, o con lo zabaglione -che forse in questa stagione è meglio evitare) è di una bontà che mi fa sempre sperare nell’arrivo dell’ora del the, anche se fossero solamente le 8 del mattino.

Così, quando in una gita in Langa ho trovato un bel pacchetto di farina di mais otto file (un’antica qualità di mais piemontese dimenticata in passato, ma ora riscoperta sempre più dai coltivatori) macinata a pietra finemente (apposta per le mie amate paste), non ho proprio saputo resistere, e mi trovo ora qui a descrivere la perfetta ora del the.

Nella rappresentazione in parte fotografica e in parte illustrata potete infatti vedere la perfezione delle 5, secondo la mia modesta opinione. In alto a sinistra, ovviamente, le paste di meliga, che ho confezionato non secondo la forma tradizionale, ma secondo il mio gusto; in basso a sinistra vedete la mia teiera preferita, arrivata direttamente da Hong Kong (prima o poi la vedrete anche in fotografia, ma per il momento la custodisco gelosamente per il mio personale rito del the) e a destra vedete il mio the preferito, un profumatissimo ed intenso the Whittard arrivato direttamente da Manchester (entrambi sono regali di amici in viaggio per il mondo… ho degli amici niente male, con dei regali così -ma anche senza i regali).

Ma, giungendo al nocciolo della questione, eccovi la mia ricetta per delle ottime e fragranti paste di meliga.

 

Paste di meliga

Di Pubblicata:

  • Resa: circa 40 biscotti
  • Preparazione: 10 minuti
  • Cottura: 15 minuti
  • Pronta In: 1 ora 25 minuti

Ingredienti

Istruzioni

  1. Mescolate le due farine e disponetele su un piano da lavoro. Unite lo zucchero, un pizzico di sale e mescolate; aggiungete poi il burro ammorbidito fatto a pezzetti, i tuorli d'uovo e la scorza di limone. Impastate il tutto fino ad ottenere una palla di pasta liscia e compatta e riponetela, avvolta nella pellicola per alimenti, nel frigorifero per almeno un'ora.
  2. Trascorso questo tempo, preriscaldate il forno a 180°C ed estraete la pasta fuori dal frigo.
  3. Stendetela fino ad uno spessore di circa mezzo centimetro e tagliatela secondo le forme desiderate (semplicemente rotonde o come preferite); disponete i biscotti ottenuti su una teglia anti-aderente (oppure una normale teglia coperta di carta da forno) e cuocete in forno caldo per circa 15 minuti, o finché i biscotti non siano dorati (ma non troppo scuri).
  4. Lasciateli raffreddare completamente prima di assaggiarli.

Con questa ricetta partecipo con piacere al contest indetto da Jessica de La ciliegina sulla torta dal titolo È sempre l’ora del the. Per chi fosse interessato, il contest scadrà alla mezzanotte del 5 giugno.

138 pensieri su “È sempre l’ora giusta per un the… e delle paste di meliga

    1. Il mais otto file è un po’ più pregiato e saporito, ma per quanto riguarda il gusto non credo cambi nulla utilizzando una farina di mais normale (magari prendendone un tipo un po’ integrale, così da essere più saporita). Sicuramente cambierà la grana che sentirai sotto i denti, un po’ più grossa (ma non credo sia insopportabile).. Al limite si può provare a fare un esperimento e, se proprio non funziona così, diminuire la quantità di farina di mais, aumentando quella di farina 00.

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