Christmas is approaching and, like every year, I intend to prepare my gifts for loved ones in time. Instead of the usual, classic, knick-knacks or centerpieces, I decided to donate some homemade desserts.
I have in mind to prepare the panpepato, a Christmas cake typical not only of Umbria, but also of Ferrara. Take a pen and paper: away with doses and ingredients!
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 448 KCal Calories per serving
-
Ingrediants
For a large gingerbread or 12 single portions:
- 50 g of hazelnuts
- 1 tablespoon of water
- 1 teaspoon of pepper
- 1 teaspoon of nutmeg
- 1 teaspoon of cinnamon
- 2 teaspoons (10 g) of unsweetened cocoa
- 80 g of dark chocolate
- About 50 g of white flour type 00
- 75 g of honey
- 80 g of citrons
- 30 g of pine nuts
- 80 g of sultanas
- 50 g of almonds
- 50 g of walnut kernels
To cover (optional)
- About 200 g of dark chocolate
Materials Needed
- Chopping board
- Knife
- Bowl
- Small saucepan
- Scale weighs food
- Wooden spoon
- Baking tray
- Baking paper
- Spatula
- Cooking pan
Preparation
- In a pan, gather the dried fruit (almonds, hazelnuts, pine nuts, walnuts) and toast it for a few moments: in this way, the dried fruit will be much more aromatic.
Please Note
To prepare the gingerbread you can also use other dried fruit, such as dates, dried apricots, cashews, pistachios, prunes, figs, etc .: the choice depends on your tastes.- Meanwhile, soak the raisins in warm water to soften them.
- Coarsely chop the cedrini and dark chocolate with a knife.
- Chop the toasted nuts with a knife.
Did you know that.
To speed up the times, it is possible to combine the citrons and dried fruit in the container of a blender: in this case, however, it is recommended not to chop the fruit excessively.- Drain the raisins from the soaking water and add them to the chopped dried fruit, lemon verbena and dark chocolate.
- Add the unsweetened cocoa powder and flavor with cinnamon, nutmeg and black pepper.
- Heat the honey with a tablespoon of water until it boils. Pour the honey over the aromatic dried fruit and mix everything well until you get a sticky and rather hard paste.
- At this point, add the flour, a little at a time, until you get a dough that can be worked with your hands. If necessary, add more flour.
- Model the dough with your hands to obtain a disk or an oval, with a thickness of a couple of centimeters. Alternatively, it is possible to make single portions of gingerbread: in this case, divide the dough into 12 pieces and obtain from each as many floppy disks.
- Place the gingerbread on parchment paper and bake in a hot oven, preheated to 180 ° C, for 18-20 minutes.
- Leave the gingerbread to cool.
- In the meantime, focus on coverage. Coarsely chop the chocolate and melt it in the microwave.
- Cover the gingerbread with the dark chocolate and leave to solidify in the fridge.
- To better enjoy the flavor of the gingerbread, wait a few days before consumption.
- It can be kept in the fridge or in a tin container for at least a month.
Alice's comment - PersonalCooker
To make the presentation even more captivating, you can wrap the gingerbread with the special glossy paper for food and decorate the package with bows and ribbons! With gingerbread, Christmas will be even sweeter!
Also try the Panforte recipe.Nutritional values and Health Comment on the recipe
Pampepato is a very caloric dessert, with an energetic prevalence provided by lipids, followed by carbohydrates and finally by proteins. It does not contain cholesterol and the breakdown of fatty acids is in favor of the unsaturated ones; the fibers appear abundant.
Pampepato is not suitable for the diet of those suffering from overweight, metabolic diseases (type 2 diabetes mellitus and hypertriglyceridemia) and celiac disease.
The average portion is around 30g (135kcal).
