- Offelle di Parona are oval shaped biscuits with pointed tips typical of Parona from the Lomellina region in the province of Pavia in Italy.
They were invented by the sisters Pasqualina and Linin Colli at the end of the XNUMXth century, by mixing simple and nutritious ingredients such as soft wheat flour, butter, sugar, eggs, olive oil and yeast. Originally, offals were so valuable that they were sold individually. A festival dedicated to this cookie takes place every year in Parona on the first Sunday in October. Over the years, the original recipe has been adapted incorporating chocolate or goose fat.
Le Sartilane is a variant of the frog-shaped Offella, made on the occasion of the Sagra della Rana, a festivity taking place in the nearby town of Parona, Sartirana Lomellina.
|Level of difficulty: easy|
|Preparation time : 15 min|
|Cooking time : 35 min|
|Total time : 50 min|
|Ingredients: 6 people|
|350 g flour|
|170 g butter|
|130 g icing sugar|
|1 c. to c. vanilla yeast|
|1 whole egg + 1 egg yolk|
|1 lemon zest|
|1 pinch of fine salt|
- Pour the flour on the work surface, sifting it with icing sugar, salt and vanilla yeast.
- Make a well in the middle and add the whole egg, the egg yolk, the butter placed at room temperature and the lemon zest.
- Knead the dough quickly from the center by gradually incorporating the ingredients.
- Form a compact dough and wrap it in plastic wrap.
- Leave in the refrigerator for at least an hour.
- Spread out on a lightly floured work surface to a thickness of about half a centimeter.
- Form the cookies with a cookie cutter and place them on a baking sheet with parchment paper.
- Preheat the oven to 180 ° C.
- Bake for about 20 minutes until the surface becomes golden but not blackened. Take out and let cool on a rack.