The Art of Cookery: Rosemary bread - Italian Rosemary bread from Tuscan Cooking.

The Art of Cookery - Traditional italian recipes & wines from florentine and tuscan cookingItalian Food RecipesTraditional Florentine, Tuscan and Italian Recipes & Wines

SPECIAL


Pandiramerino
(Rosemary bread)
  • Preparation time: 30 minutes.
  • Raising time: two hours 30 minutes.
  • Baking time: 30 minutes.
  • 25g dried yeast.
  • 400g plain white flour.
  • Extra-virgin olive oil.
  • 50g sugar.
  • Rosemary.
  • 150g sultanas.

 
Dissolve the yeast with a little warm water in a mixing bowl. Add the sifted flour, three tablespoons of oil, the sugar and some more warm water. Mix together briskly, form into a ball and leave to rise for two hours. heat two tablespoons of oil and the washed and dried fresh rosemary leaves in a small saucepan. REmove from the heat and add the sultanas. When the oil has cooled, mix and knead well into the raised dough. Make into six buns, arrange on a baking tray dusted with flour and leave to rise for another half hour. Mark the top of each bun with a cross, brush with oil and bake in the oven at 180C. for thirty minutes.
 
Ramerino is the vernacular word fro rosemary and originally these rosemary flavoured buns were a speciality prepared on Easter Thrusday. Now they are made all year round, however, and Florentine eat these fragrant buns as a tasty mid-morning snack.

 
 
back
 




Italian Cooking Recipes
HOME
ART OF COOKERY
Setting the Table
APPETIZERS
FIRST COURSES
How to Cook Pasta
MAIN COURSES
FISH
VEGETABLES
CAKES & DESSERTS
Perfect Daily Bread
WINES
How to Taste Wine
SPECIAL
GLOSSARY
Contact Us
Useful Links
Suggestions
Sitemap


Info about the Art of Cookery newsletterInsert your email address and join the Art of Cookery newsletter:  
   





Copyright by Edizioni La Mandragora
All right reserved. Text may not be reproduced without the written permission of the Publisher
The Art of Cookery is a project by Aperion.it - Web Agency in Florence, Italy