Ingredients
300 grams (about 10-1/2 ounces) cornmeal
100 grams (about 3-1/2 ounces) flour
100 grams (about 3 1/2 ounces) zibibbo raisins
50 grams (about 1-2/3 ounces) sugar
50 grams (about 1 ounce) butter
30 grams (about 1 ounce) lard
20 grams (about 2/3 ounce) brewer's yeast
a pinch of salt
lukewarm water
Original Italian text
Farina di granturco, gramma 300
Detta di grano, grammi 100
Zibibbo, grammi 50
Burro, grammi 30
Lardo, grammi 30
Lardo, grammi 30
Lievito di birra, grammi 20
Un pizzico di sale
Directions
Make a little loaf using the yeast and half the cornmeal mixed with lukewarm water, and let it rise.
In the meantime mix the two kinds of lour with hot water and then add all the other ingredients except the raisins.
When the loaf has risen add the to the flour mixture, knead a little, then add the raisins.
Divide the dough into fifteen or sixteen parts and form into oblong loaves.
Using a knife, score the top of each loaf, making a lozenge-style grid.
Let the loaves rise in a warm place, and then bake at a moderate temperature.
Original Italian text
Con la meta della frina di grano e col lievito di birra, intrisi con acqua tiepida, formate un panino e ponetelo a lievitare.
Frattanto impastate con acqua calda le due farine mescolate insieme con tutti gl ingredienti suddetti, eccetto l uva.
Aggiungete al pastone il panino quando sera lievitato, lavoratelo alquanto e per ultimo uniteci l'uva.
Dividetelo in quindici o sedici parti, formandone tanti panini in forma di spola, e con la costola di un coltello incidete sulla superficie d'ognuno un graticolato a mandorla.
Poneteli a lievitare in luogo tiepido, poi cuoceteli al forno o al forno da campagna a moderato calore onde restino teneri.
Notes
The recipe in this entry was taken from "La Scienza in Cucina e L'Arte di Mangiar Bene manuale Pratico per le Famiglie" compilato da Pellegrino Artusi. The book was first published in 1891. Since then many Italian editions have been published. Olga Ragusa's selection of recipes from Pellegrino Artusi's famous cookbook, titled "The Italian Cook Book," can be found in its entirety at www.archive.org (It's free). The University of Toronto recently published a new English edition of Pellegrino Artusi's "Science in the Kitchen and the Art of Eating Well"; many of the recipes in this edition can be found at www.books.google.ca. P.S. Pellegrino Artusi doesn't indicate in his book that this type of sweet has its origin in Emilia Romagna, but other food writers have done so. Photo: Mary Melfi. |
