CULINARY TRADITIONS FROM ROMAGNA: THE PANPEPATO


This article is also available in: Italian

SERVES 4

DIFFICULTY easy

COOKING TIME 40 minutes

INGREDIENTS

• 250g all-purpose flour
• 150g granulated sugar
• 30g unsweetened cocoa powder
• 70g almonds, roughly chopped
• 50g granulated pistachios
• 50g candied citron, cubed
• 1 tsp baking powder
• 150g milk
• 8g mixed spice
• 1 tbsp acacia honey
• 200g dark chocolate
• 1 tbsp seed oil

METHOD

Put candied fruit, dried fruit and spices into a bowl.
Place flour, cocoa powder, sugar, mixed spice and yeast on the pastry board. Add milk, honey, chocolate drops and stir well until smooth and thick. Shape into a small dome and transfer into the mould. Cook at 160° for 40 minutes. Melt chocolate with some oil to cover entirely your panpepato.

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