Bocconotti with black cherry, recipe by Silvana Virtù


– 300 g 00 flour
– 100 g sugar
– 125 g butter
– 3 egg yolks

– 500 ml milk
– 40 g cornstarch
– 100 g sugar
– 4 egg yolks
– zest of 1 lemon
– 12 cherries in syrup

educed wine
– 300 ml of sweet red wine
– 80 ml of honey

– 2 egg whites
– 100 g sugar
– 180 g almonds
– zest of 1 lemon


Put the flour on a pastry board, make a well in the middle and add sugar, butter, and egg yolks. Knead quickly and vigorously to obtain a smooth, soft dough. If the pasta is too hard or dry, add a spoonful of milk or water. Shape into a ball, wrap in plastic wrap, and refrigerate for 30 minutes.

Heat the milk with the lemon zest. Turn off heat as soon as it reaches a boil.
Beat egg yolks with sugar until light and frothy. Add sifted cornstarch and milk. Mix well. Transfer mixture to non-stick pan. Cook over low heat stirring continuously until thickened (about 15 minutes). Cool.

reduced wine
Mix wine and honey in a saucepan and let it reduce over low heat (about 30 minutes).

Peel and toast almonds.
Beat egg whites until stiff. Add sugar and continue to beat until well mixed. Add almonds and lemon zest.

Roll out the dough with a rolling pin. Cut disks and line six muffin tins. Fill each with the filling and cherries.
Finish with topping.
Bake in preheated oven at 180°C (350°F) for 30 minutes. Decorate a dish with reduced wine. Place the baked “bocconotto” on the plate and dust with powdered sugar.

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.