Mostaccioli: the original Neapolitan recipe 

Mostaccioli Neapolitans

 

Here is the complete prescription of the mostaccioli, a unique dessert that cannot be missing on your tables at Christmas.

I mostaccioli (also called mustaccioli o mustacciuoli here in Naples) are the classic biscuits, packaged in almost all of southern Italy, soft and very spicy made unique by their crisp chocolate coating. They are typical of our cuisine and can not miss on the tables of the Neapolitans during the Christmas period.

After showing you the recipe for struffoli, today we explain, then, how to prepare the mostaccioli at home in just 15 minutes to be able to taste them at the conclusion of the lunch of Christmas, in the company of relatives and friends.

How to prepare Mostaccioli

  • Difficulty: low
  • Preparation: 15 minutes
  • cooking: 10/20 minutes
  • People: 6/8 portions

Ingredients for Mostaccioli

  • 250 gr flour 00
  • 150 gr cup sugar granulated
  • 5 gr bicarbonate of ammonium
  • 20 gr cocoa bitter
  • half the zest orange grated
  • 1/2 teaspoon of cinnamon
  • 1 nail of carnation reduced to powder
  • 1/2 teaspoon of wot muscat
  • 150 ml of water

For the topping

  • chocolate fondant

How to prepare pasta

Mix together the flour, sugar, grated orange peel, cocoa, cinnamon, cloves and nutmeg. Thus, you form one fountain in which you will pour a glass of warm water in which you have dissolved the bicarbonate of ammonium.

Begin at knead and add enough water so that the dough becomes firm, but mouldable. After doing it rest at least 10 minutes in the refrigerator, roll it out with rolling pin until you get a thickness of about 1 cm and cut some rhombuses.

How to cook and cover the mostaccioli

Arrange the mostaccioli on one baking tin lined with baking paper e bake at 180° for 8-10 minutes. Meanwhile, melt the chocolate reduced to small pieces (so it melts faster) and, after the biscuits are cool down, place them on a baking sheet covered with baking paper and cover them with chocolate. Let the cover dry well and serve.

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Written by Nadia Portuguese
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