Visit #Liguria through my eyes, you'll love It with your heart!
#Photos by #Paola Zagarella
Monday, 31 December 2012
Recipe: PANDOLCE (especially in the parties, but... also during the year)
Knead the flour with the yeast dissolved in a glass of warm water, cover with a woolen cloth and let rise for about eight hours; then soften the dough with a glass of warm water and add the remaining flour. Working for a bit and then add the other ingredients, knead and form a circular bread, cover again and let it sit for at least twelve hours in a warm environment. Bake in the oven until golden brown. INGREDIENTS: 2 kg flour, 300 gr. of butter, 150 gr. of sugar, 150 gr. yeast, 70 gr. of raisins 40 gr. pine nuts, 10 g. of fennel, a tablespoon of orange flower water, a glass of Marsala liqueur.