Ingredients
Ingredients
300 g (about 10 1/2 ounces) of corn flour
20 g (about 2/3 of an ounce) of sugar
50 g (about 1 2/3 ounces) of walnuts, chopped
50 g (about 1 2/3 ounces) pine nuts, some chopped, some kept whole
70 g (about 2 1 /3 ounces) of raisins, soaked, chopped and floured
white flour
50 g (about 1 2/3 ounces) of butter
half a cup of extra virgin olive oil
a pinch of salt
a pinch of pepper
water as much as is needed
Ingredienti (Original Italian text)
300 g di farina gialla
20 g di zucchero
50 g di gherigli di noce
50 g di pinoli
70 g di uvetta
farina bianca
50 g di burro
olio extravergine d'oliva
sale
pepe
Directions
Mix the corn flour with sugar, chopped walnuts, pine nuts, some of which have been kept whole and some of which have been chopped, chopped raisins soaked, drained and floured, half a cup of olive oil, a pinch of salt, a pinch of pepper and water as required.
Form many small buns.
Place them in a buttered baking pan and then place them in a preheated oven at 160 C (about 325 degrees F.) for half an hour.
Preparazione (Original Italian text)
Mescolate la farina gialla con lo zucchero, i gherigli di noce tritati, i pinoli in parte interi e in parte tritati, l'uvetta ammollata, strizzata e infarinata, mezzo bicchiere d'olio, un pizzico di sale, un pizzico di pepe e acqua quanto basta.
Formate tanti piccoli panini.
Poneteli in una teglia imburrata che metterete nel forno gi? caldo a 160 C. per mezz'ora circa.
Notes
Photo: Mary Melfi. |
