I planned to test a series of new Easter recipes this year, but between taking care of my existing goats and chickens, as well as incubating and selling chicks, time has just come out. I managed to create these Easter sandwiches, called Ramerino pan last weekend.
The Italians tend to cook a myriad of traditional sweet recipes specific for some holidays, and probably the best known in Italy for Easter is the Easter dove or the dove bread made with a dough similar to Pannetone.
These perfumed rolls, or ramerino pan, are less known outside of Tuscany, but equally delicious. This is a not too sweet and ancient Tuscan recipe, which is usually handed down from generation to generation. The bread is relatively soft. And it is enriched with rosemary, raisins and olive oil.
The word Ramerino translates, in the Tuscan dialect, in rosemary which gives these sandwiches a delicious and unique flavor. For the best result, use fresh rosemary and good quality olive oil.
We have enormous rosemary bushes that grow in all our property in Umbria and I love using fresh herbs in my cooking. When I came across the recipe for these rolls that include fresh rosemary, I knew I had to do them.
This recipe is a collection of a couple of different recipes that I found online, as you can find an unlimited number of recipes for these internet sandwiches. Like most traditional recipes, each family has its own version that it will declare is the best. I included the milk instead of the water to make sure that the sandwiches were soft and I used large sugar at the top.
Enjoy your meal!
Deborah Mele
Ingredients
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2 cups of flour for all the extra uses to knead
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1 cup of sugar, divided
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3 tablespoons of finely chopped fresh rosemary, divided
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Pinch of salt
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1 1/2 teaspoons of active dry yeast
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3 ounce of hot milk more from 1/4 to 1/3 of cup of hot water
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5 tablespoons of olive oil
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1/3 of cup Vin Santo wine (or other sweet wine)
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2/3 of raisins
Topping:
Instructions
- Dissolve the yeast in hot milk together with a spoonful of sugar and mix.
- Cover and leave the test for 1-2 hours.
- Heat the Vin Santo and put in a bowl with the raisins.
- After 30 minutes, filter the raisins and discard the liquid.
- Put 2 tablespoons of rosemary in a small pot with olive oil.
- Heat the oil over medium heat, then remove the pot from the heat and let it rest to instill with rosemary for at least 30 minutes, then filter the oil, discard the rosemary.
- Measure the flour, sugar, chopped rosemary and salt in a bowl.
- Add the mixed milk mixture to the dry ingredients, together with the tense oil and mix.
- Add enough additional water so that the dough meets.
- Add the raisins and download the dough on a slightly raged counter.
- Knead by hand, adding a little additional flour, if necessary to prevent the dough from sticking, for about 5-7 minutes or until you have a smooth elastic dough.
- Put the dough in a lightly oiled bowl and cover and let it rest in a hot place for 45 minutes.
- Divide the dough into four equal pieces and roll into sandwiches.
- Put the sandwiches on a tray lined for parchment and cover and let it rest 30 minutes.
- Use a sharp knife to cut the rolls vertically, therefore almost horizontally cutting halfway.
- Beat the egg with a teaspoon of water and brush the sandwiches with the egg mixture.
- Cover and leave another 30 minutes and preheat the oven to 375 degrees F during the last increase.
- Once again, dispose of the egg mixture, then sprinkle the peaks with the sugar races and cook for 10 minutes, turn the pans in the oven and cook from 5 to 10 minutes or until golden brown with an internal temperature of 180 degrees F.
- Fresh at room temperature and have fun!
Nutrition information:
Product: 8
Portion size: 1/2 bun
Amount for portion:
Calories: 352Total fat: 10gSaturated fat: 2gTrans fat: 0gFatty fat: 8gCholesterol: 24 mgSodium: 35mgCarbohydrates: 61 gFiber: 2gSugar: 33gProtein: 5g
