Pitta 'Mpigliata-Calabrese Fruit and Nut Pastry Recipe
This Calabrian holiday treat is tasty. I thought you'd like it again this year.
We love baking cookies and breads! Pitta 'Mpigliata is Calabrian holiday pastry. Colorful sprinkles make these rosettes festive.
Ingredient
– 1 pound dried Great Northern bean– 1 ham bone + ham scraps – 1 large onion– 4 carrot– 3 celery stalk– 4 cloves garlic– 10 cups water– 2 tsp bouillon paste– 2 bay leave– 10-12 cups water– 2 to 3 teaspoons white vinegar– Salt and pepper
Direction
1
To make dough, mix wine, olive oil, sugar, and vanilla in a stand mixer bowl with the paddle attachment. Combine on low speed. Add two eggs. Low to medium speed until combined.
2
Attachment dough hook. Mix in flour and baking powder. Mix again on medium speed for 3–5 minutes to smooth dough. Turn the dough onto a lightly floured surface. Knead by hand for 2–3 minutes. The dough should rest under a clean kitchen towel while you make the filling.
3
For the filling, combine walnuts, prunes, raisins, orange zest, honey, vermouth, cinnamon, and cloves in a food processor. Process for 20–30 seconds to remove large chunks. Transfer to a medium bowl.
4
To put together: Warm the oven up to 350F. Use baking spray on a 9-inch pie plate.
5
Roll one-third of the dough into a 10-inch (25 cm) circle about 1/8 inch (3 mm) thick with a rolling pin. Roll dough onto rolling pin and place in pie plate. Trim excess dough to pie plate height.
6
Roll remaining dough 1/8" (3 mm). Cut 2" (5 cm) wide, 10–12" (25–30 cm) long dough strips with a ravioli cutter. File strips into rosettes. Place the first rosette in the crust's center. Wrap each rosette around the first.
7
Beat the remaining egg and brush the pastry.
Bake until golden brown, 40–45 minutes.