Monday, 10 May 2010

Rosemary & raisins

I love the subtle smell of herbs when munching into a piece of bread.  Last week, I was happy to work on a loaf called pane di ramerino or simply rosemary raisin bread.  Pane di ramerino, as the name suggests, is an Italian bread. Enriched with eggs, milk and olive oil, its believed to be of Tuscan origin made since the 16th century.  

Instead of using fresh rosemary and raisins as I did, the recipe also provided an alternative: using almonds in place of rosemary, dried figs in place of raisins and orange juice in place of olive oil - you'll get Pane ai fichi con mandorle or Fig bread with almonds instead.

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