Pangiallo of Christmas (Pangiallo di Natale)
ingredients (6 people)
dry figs: 1 kilo
hazelnuts: 100 grams
almonds: 100 grams
apricot marmelade: 200 grams
flour: 300 grams
yeast in powder: 10 grams
preparing
Prepare a mixture of dry figs finely grated, entire almonds, hazelnuts and apricot jam.
That mixture should't be too thick (if necessary warm it up with sugar and water).
Let the dough stay for some hours.
Separately prepare a dough of water, flour and yeast in powder.
Then make slightly mashed pagnotelle of the fruit dough and cover them with pasta foil.
Place them in the oven.
Take it out from the oven before the dough will get bronze.
The records of Rome. Big numbers, not always enviable, for a big city.
The true origins of the legendary Fettuccine Alfredo.
The X best Peruvian restaurants in Rome. Where to eat cheviche according to the tradition of an underrated cuisine.
The X best cod fillets in Rome. Where to eat the legendary fried fish.
New Phot-O-Matic section. To spend some time looking at photos (also) of Rome.
The best X arrosticini in Rome. Where to eat Abruzzese "rustelle".
The best X smoked BBQ. Where to eat American smoked meat (in Rome and in Italy).
DOCG and DOC wines from the province of Rome (and a bit of history).
The X best "vaccinara" oxtails of Rome. Where to eat the queen of the fifth quarter.
Small guide to restaurants in Rome: Asian cuisine
Farmers' markets reopen: list, map and timetables.
