Cuddureddi and Lolli in Vino Cotto

Instructions

1. 1

   Make the dough. Work the semolina, egg yolks, and enough vino cotto together to form a smooth, compact dough. Knead until even, wrap, and let it rest for 30 minutes.

   Tip: Add the vino cotto gradually. The dough should feel firm, closer to pasta dough than pastry dough.
2. 2

   Prepare the filling. Put the blanched, peeled almonds in a saucepan with the sugar, lemon zest, and enough vino cotto to bind the mixture. Cook over low heat, stirring, until it thickens into a dense paste. Let it cool.

   Tip: Do not flood the pan with syrup. The filling should hold its shape in a spoon, otherwise it will leak when you seal the cuddureddi.
3. 3

   Roll out half the dough to a thin sheet a few millimetres thick. Place small mounds of filling in rows, cover with more dough, press around each mound to seal, and cut into small ravioli or triangular pastry shapes. Set aside to rest.

4. 4

   Roll the remaining dough slightly thicker. Shape it into long ropes and cut into short nuggets, the way you would form rustic gnocchi. These are the lolli.

5. 5

   Bring the water and the litre of vino cotto to a gentle simmer in a wide saucepan. Add the cuddureddi and lolli and cook gently for about 30 minutes, until tender and glossy. Lift them out carefully and arrange on a serving platter.

   Tip: Keep the liquid at a gentle simmer rather than a hard boil so the filled pastries do not burst.
6. 6

   Boil the remaining cooking liquid for about 10 minutes, or until it reduces to a syrupy glaze. Spoon it over the sweets and finish with the chopped toasted almonds.