 |
| from: Kulinarische Streizüge durch die Toskana (Döbbelin) |
The "Pepper-Cake" is a culinary delicacy from the Toskana, there they call it "il pane co'Santi"; in Germany it is called
"Allerheiligenbrot".
Typically you prepare it for All Saints' Day.
And we enjoy it together with a good glas of red wine.
and so it looks like:
and this is what you need:
and like this it shall be prepared:
put the flour in a bowl, the middle you press a little bit down and there you pour the yeast, which has been dissolved in slightly warm water. Add to it the pinch of sugar and then mix it with a small amount of flour and the salt.
Spread some flour on the surface.
Put a kitchen towel on top and let it rise for about 20 minutes.
Roast a little bit the coarsely chopped walnuts in olive oil and lard and let them cool down.
Soak the 300 g sultanas in warm water with a little bit of grappa and dry them slightly.
Knead well the dough several times with the walnuts in oil and lard, sugar, pepper and skin of the lemons. And then let it rise (at room temperature, covered with a fresh kitchen towel) for 2 til 3 hours.
Finally you form 2 round loafs, straw flour on it and let them rise for another 1 hour.
In the end you spread the white of the egg together with the hazelnuts and some sultanas over the loafs.
Then bake it in the preheated oven near 200 °C (Gas step 3) 40 til 50 minutes.
A small bowl with water in the oven is better for rising of the loafs and it is against drying out.
Enjoy your pepper cake.
And you can keep it for manny days in your refrigerator.
and this is what you need:
- 1 kg wheat flour or wholegrain wheat flour
- 2 cubes of yeast each 40 g
- 1 pinch of sugar, 1 teaspoon of salt
- 400 g walnuts, coarsely chopped
- 100 g hazelnuts, coarsely chopped
- 4 spoons of olive oil
- 1 spoon of lard
- 400 g sultanas
- 1/2 liter slightly warm water
- a small amount of grappa
- 200 g sugar
- 15 g black pepper, coarsely chopped
- freshly rubbed skin of 2 lemons
- 1 white of the egg to spread on the loaf of bread
and like this it shall be prepared:
put the flour in a bowl, the middle you press a little bit down and there you pour the yeast, which has been dissolved in slightly warm water. Add to it the pinch of sugar and then mix it with a small amount of flour and the salt.
Spread some flour on the surface.
Put a kitchen towel on top and let it rise for about 20 minutes.
Roast a little bit the coarsely chopped walnuts in olive oil and lard and let them cool down.
Soak the 300 g sultanas in warm water with a little bit of grappa and dry them slightly.
Knead well the dough several times with the walnuts in oil and lard, sugar, pepper and skin of the lemons. And then let it rise (at room temperature, covered with a fresh kitchen towel) for 2 til 3 hours.
Finally you form 2 round loafs, straw flour on it and let them rise for another 1 hour.
In the end you spread the white of the egg together with the hazelnuts and some sultanas over the loafs.
Then bake it in the preheated oven near 200 °C (Gas step 3) 40 til 50 minutes.
A small bowl with water in the oven is better for rising of the loafs and it is against drying out.
Enjoy your pepper cake.
And you can keep it for manny days in your refrigerator.
No comments:
Post a Comment