Pandiramerino (Rosemary Bread)
From the 2001 KLO dinner — Tuscany
Pandiramerino (Rosemary Bread)
- 25g dried yeast
- 400g plain white flour
- extra-virgin olive oil
- 50g sugar
- fresh rosemary
- 150g sultanas
Dissolve the yeast with a little warm water in a mixing bowl. Add the sifted flour, three tablespoons of oil, the sugar and some more warm water. Mix together briskly, form into a ball and leave to rise for two hours.
Heat two tablespoons of oil and the washed and dried fresh rosemary leaves in a small saucepan. Remove from the heat and add the sultanas. When the oil has cooled, mix and knead well into the raised dough. Make into six buns, arrange on a baking tray dusted with flour and leave to rise for another half hour.
Mark the top of each bun with a cross, brush with oil and bake in the oven at 350 F for thirty minutes.
Ramerino is the vernacular word for rosemary and originally these rosemary flavored buns were a specialty prepared on Easter Thursday. Now they are made all year round, however, and Florentine eat these fragrant buns as a tasty mid-morning snack.