Pangiallo

Name: Pangiallo
Yield: Makes 8 to 10 servings
Cuisine: Italy
Ingredients: scant 1 cup (200 ml) warm water; 3 ounces (80 g) sugar; 6 tablespoons (90 ml) lightly fruity extra-virgin olive oil; 8 ounces (225 g) pine nuts; 8 ounces (225 g) blanched almonds; 4 pounds (1.8 kg) Zibibbo or golden raisins; 4 pounds (1.8 kg) Zibibbo or golden raisins; 3 ounces (80 g) candied orange and citron rinds; 3 ounces (80 g) candied orange and citron rinds; scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom); scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom); scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom); scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom); scant 1 ounce (25 g) fresh cake yeast; 9½ ounces (270 g) flour; scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom); scant ½ ounce (12 g) mixed ground spices (cinnamon, coriander, pepper, nutmeg, cardamom)

Preparation info

Makes
8 to 10
servings

Difficulty
Medium

Appears in

Popes, Peasants and Shepherds

By Oretta Zanini de Vita

Published 2013

About

Ingredients

3 ounces (80 g) sugar
scant 1 cup (200

Europe
Italy
Dessert
Mediterranean
Vegan
Cake

Method

Put 2½ ounces (70 g) of the sugar in a bowl, add the warm water, and stir to dissolve the sugar. Put 2 tablespoons