The recipe of the Pan di Ramerino
Pan di Ramerino is a typical cake of Lent which used to be prepared in Florence traditionally for Holy Thursday, before Easter. Ramerino means rosemary, one of the main ingredients in these soft, rolls of medieval origin that are simple to make but very tasty.
Here is the recipe for making Pan di Ramerino at home, too!
Ingredients
- 25 grams of rosemary
- 120 grams of raisins
- 25 grams of fresh yeast
- A spoon of sugar
- A pinch of salt
- 310 ml of lukewarm water
- 500 grams of flour
- 60 ml of olive oil
Preparation
Pull the rosemary leaves off the stalks and discard the stems, let the raisins soak in a little water. Put the yeast in a bowl with a pinch of sugar and mix with the water.
Put the flour in a large bowl or on the worktop, add the yeast, most of the rosemary, the raisins, half a tablespoon of salt, sugar, most of the olive oil and mix well.
Knead the dough for about 15 minutes until you have a smooth, firm ball. Add a few drops of water or a little flour to get the right consistency.
Put the dough in a bowl, cover it and let it rise for 1 hour and a half until it doubles in size.
On a surface sprinkled with flour, cut the dough into small pieces and knead them into balls, on top of which you need to put the remaining rosemary and olive oil.
Sprinkle a baking pan with flour and put the loaves in it, leaving a little room so that they can grow during baking. With a knife draw a cross on each loaf, cover with a cloth and leave them to rise for another 30 minutes in a warm place. Meanwhile heat the oven at 200 degrees, then put the pan into the hot oven and bake the loaves for about 35 minutes, until the top and also the bottom turn golden.
