BUCCELLATO
If you happen to go to Sicily, during the fig harvest period, it is not uncommon to come across rows of these delicious fruits lying in the sun to dry. Their knowledge is so sweet that it goes perfectly with the recipes of the typical Palermo cuisine. The fig fruit is the undisputed protagonist of one of the most traditional Christmas recipes of the Palermo area, buccellato. There are numerous variations related to different shapes, sizes and flavors. In this recipe I present the most classic of the peeled ones, the one filled with figs.
INGREDIENTS
300 gr of flour125 gr of butter50 gr of sugar1 tbsp Marsala wine300 gr of dried figs200 gr raisins50 gr of shelled walnuts30 gr pine nuts30 gr of candied orange peel50 gr of sweetened sugar3 cloves of garofano
PREPARATION
In a bowl, mix the flour, butter, sugar and a tablespoon of Marsala and mix everything with your hands. Let the dough rest for about an hour and then roll out the dough with a rolling pin. Prepare the filling made of dried figs, sultanas, raisins, and almonds, pine nuts, orange peel, sweetened meat, cloves and a pinch of pepper. Finely chop with a little sugar. Wrap the filling in the dough, giving the shape of a donut on which you will make small incisions. Brush with egg yolk and bake for twenty minutes. When it has cooled, decorate with powdered sugar, pistachio pieces and fruit.
If you happen to go to Sicily, during the fig harvest period, it is not uncommon to come across rows of these delicious fruits lying in the sun to dry. Their knowledge is so sweet that it goes perfectly with the recipes of the typical Palermo cuisine. The fig fruit is the undisputed protagonist of one of the most traditional Christmas recipes of the Palermo area, buccellato. There are numerous variations related to different shapes, sizes and flavors. In this recipe I present the most classic of the peeled ones, the one filled with figs.
INGREDIENTS
300 gr of flour
125 gr of butter
50 gr of sugar
1 tbsp Marsala wine
300 gr of dried figs
200 gr raisins
50 gr of shelled walnuts
30 gr pine nuts
30 gr of candied orange peel
50 gr of sweetened sugar
3 cloves of garofano
PREPARATION
In a bowl, mix the flour, butter, sugar and a tablespoon of Marsala and mix everything with your hands. Let the dough rest for about an hour and then roll out the dough with a rolling pin. Prepare the filling made of dried figs, sultanas, raisins, and almonds, pine nuts, orange peel, sweetened meat, cloves and a pinch of pepper. Finely chop with a little sugar. Wrap the filling in the dough, giving the shape of a donut on which you will make small incisions. Brush with egg yolk and bake for twenty minutes. When it has cooled, decorate with powdered sugar, pistachio pieces and fruit.
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