A specialty of Romagna eaten for breakfast or as a snack with wine.
Makes 2 dozen 2 x 2 inch buns
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Ingredients
INGREDIENTS21 ounces cornmeal (3 1/2 -4 cups
)
12 ounces King Arthur unbleached all purpose flour (3 cups
)
2 1/2 teaspoons
baking powder
11 ounces butter, melted and cooled (3 sticks minus 1 tablespoon
)
7 ounces sugar (1 cup
)
1/2 cup
diced raisins previously soaked
1/2 cup
pine nuts
1
Zest oflarge lemon
1 tablespoon
vanilla extract
milk as needed (1/2- 2/3 cup
)
Confectioners sugar
Directions
DIRECTIONSMix the cornmeal, flour and baking powder together and stir in softened butter, sugar, raisins, salt, nuts, zest, vanilla and enough milk to make a dough that holds together and is not dry.
Pinch off pieces of dough to make small balls the size of a small apricot. Place them on buttered sheets and bake at 375F for 10-12 minutes or until nicely browned . When warm roll in confectioners sugar.
Thank you for your great show. It is my favorite cooking show. I love your commentary, insights into Italy’s various food producers, choice of recipes.
Thank you very much,
Sally Luckenbach
Comments
Sally Luckenbach
Thank you for your great show. It is my favorite cooking show. I love your commentary, insights into Italy’s various food producers, choice of recipes.
Thank you very much,
Sally Luckenbach