The season of Pan co' Santi, traditional Tuscan dessert is autumn. In Siena and across the province, this sweet is prepared in late October until Christmas.
Rustic-looking, as the name suggests, it's a bread stuffed with nuts and raisins and made tasty with a copious amount of black pepper that promises to be unforgettable if accompanied by a glass of good red wine from Tuscany.
Pan co ' Santi is traditionally a poor meal because it is made with bread dough, nuts, raisins (taken from grapes dried for the vinsanto), pepper, salt, olive oil and a little sugar: all ingredients of inexpensive and easily available.
Today could be in effect considered a vegan dish and then eaten by vegetarians most intransigent because made without butter, eggs or dairy products.
Like all traditional foods, find the original recipe is virtually impossible because every family has well kept home that senese.
For those wishing to try to prepare the tasty bread of Siena, here are the ingredients:
- 700 grams of flour 00
- 300 grams of raisins
- 400 gr of shelled walnuts
- 50 g of yeast
- 2 glasses of lukewarm water
- 150 grams of extra virgin olive oil
- 100 gr of lard
- 4 tablespoons sugar
- 1 pinch of salt
- 1 teaspoon pepper
In a bowl mix the flour, sugar, pepper and finally the yeast which you have dissolved first in warm water. Leave the dough to rise for at least 4 hours, then add the remaining ingredients, dried fruit and raisins previously softened in hot water and soaked in vin santo and put everything to rise for 2 more hours.
Bake the loaves in the oven after rising 180 degrees for about 30-35 minutes.
Photo Credits [aifb.it]
Map