Estaréis de acuerdo conmigo en que hay tradiciones que son sagradas.
No me refiero a tradiciones como las uvas en Nochevieja, o los regalos o el roscón para el día Reyes, sino más bien a esas otras del tipo «en mi casa los martes toca lentejas», «todos los años compramos un décimo de lotería entre toda la familia en las vacaciones en Torrevieja», » El décimo que compramos en Torrevieja entre todos nunca toca» o «en Nochebuena el tío Eusebio se pone piripi y toca la Marimorena con la botella de anís del mono después de los cafés»….
¿Sabéis a lo que me refiero, no?
Pues cuando era pequeña, en mi casa la tradición era que llegado el mes de marzo, siguiésemos mojando en el cola-cao del desayuno los mazapanes que habían sobrado de las navidades.
¡¡¡¡Aborrecidos los teníamos!!!!
Os podéis imaginar que ahora me gustan más bien poco los mazapanes, peladillas, etc.
Sin embargo los nevaditos me encantan!
Bueno, puede que el hecho de tener la fábrica de Reglero cerquita de casa también haya influido en que sean uno de mis dulces navideños favoritos (oye, ya desde pequeñita barriendo para casa, eh?)
Creedme si os digo que en pleno agosto, y con más calor que asfaltando una duna en el desierto, era capaz de comerme media caja de una sentada.
Eso sí, no os vayáis a pensar que era una inconsciente, que los acompañaba de un refresco para que no hiciesen bola…
Así que os podéis imaginar mi alegría el día que probé la receta de los nevaditos de Pam y me supieron exactamente igual que aquellos que yo devoraba en agosto a las 4 de la tarde con una coca-cola fresquita cerca para no morir deshidratada.
Porque desde luego esa es otra tradición: que las cosas ya no las hacen tan buenas como cuando tú las comías de pequeño.
Pues aquí os dejo la receta y vosotros decidís si las preparáis para acompañar el café de la sobremesa en estas fechas navideñas, o si preferís guardárosla para el mes de agosto…
Preparación:
En primer lugar tamizamos la harina junto con la levadura química. Reservamos.
En un bol ponemos la manteca, que tendremos a temperatura ambiente, el azúcar, las ralladuras de naranja y limón, la sal y la canela. Mezclamos bien y añadimos el vino blanco y el zumo de naranja.
A continuación añadimos la harina que teníamos reservada.
Mezclamos hasta obtener una masa, con una textura más bien blanda.
Envolvemos en papel film y refrigeramos durante un mínimo de 2 horas, puede ser incluso toda la noche.
Pasado este tiempo sacamos la masa del frigo y con un rodillo la estiramos sobre la encimera ligeramente enharinada, hasta obtener una lámina de aproximadamente 1 cm de espesor.
Ayudándonos de un cortapastas, un vaso o incluso con un cuchillo, vamos cortando la masa y colocándola en una bandeja de horno cubierta de papel de hornear.
Precalentamos el horno a 180º calor arriba y abajo.
Mientras se calienta el horno ponemos los nevaditos en la nevera, o incluso en el congelador, durante 10 minutos.
Pasado este tiempo, y una vez que tengamos el horno caliente, horneamos los nevaditos durante 30 minutos aproximadamente, hasta que crezcan y estén doraditos.
Sacamos del horno y dejamos enfriar sobre una rejilla.
Una vez fríos los rebozamos en azúcar glas.
Notas:
A la hora de añadir la harina, y dependiendo de la capacidad de absorción de esta, que varía de unas harinas a otras, puede que necesitemos añadir un poquito más, pero sin excedernos, ya que la masa es blanda, como una plastilina. Además, al enfriar endurece un poco y se vuelve más manejable.
Al cortar los nevaditos, debemos tener cuidado de no aplastar los bordes, ya que esto puede hacer que no suban bien.
Los recortes que nos queden al cortar los nevaditos se pueden volver a unir y recortar de nuevo hasta acabar con toda la masa, pero si no queremos que se nos deformen al hornear, es preferible unir los recortes y meterlos un ratito en la nevera antes de volverlos a cortar.
El paso de refrigerar los nevaditos una vez cortados, no es imprescindible, pero yo encuentro que hacerlo ayuda a que estos mantengan mejor la forma al hornear.
Una vez trancurridos los 30 minutos de horneado, y para comprobar si los nevaditos están listos, lo mejor es cortar uno al medio y ver si está bien cocido. Si están crudos en el centro los dejamos un ratito más en el horno.
Se conservan en una lata más de una semana…si conseguís que no se los coman antes.
86 Comments
Me encanta la forma que le has dado a tus nevaditos. Yo siempre los hago redondos en homenaje a los de Reglero que como bien dices…son los mejores del mundo entero (hasta me ha salido una rima) Mi hija es adicta a los nevaditos de Reglero y nunca pueden faltar en las fiestas familiares, sean cumpleaños, santos, despedidas o recibimientos…Sigue gustándome la forma de los tuyos. Un abrazo.
Tienes razón….como los nevaditos del Sr. Reglero, ya no los hay, como las Mayucas, su caja surtida o sus caramelos, por mucho que lo intente Siro (si es que lo intenta, ya no saben igual.
Hace unos días he comprado los del mercadona, yo de niña era adicta a los Reglero, creía que no los hacían ´genéricos', pero estos me han encantado, no sé si será que han pasado 20 años y ya no recuerdo el sabor original, pero no me han disgustado nada! Se rompen con mirarlos y vienen muy pocos, eso sí. Igualmente quiero aprender a hacerlos y comerlos por miles ^_^ Gracias por la receta!
Muchas gracias Sonsoles, la verdad es que es un dulce que en casa tampoco falta.
Un abrazo
A mi también me parece que las cosas ya no saben como antes….no sé si será cierto o que en mi recuerdo todo sabía mejor!!! Pero como bien dices en las Mayuca se notaba mucha diferencia…
Ya te digo yo que aprender a prepararlos tiene mucho peligro!!! Jajajaja, pero seguro que en casa te lo agradecen.
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