Peppered bread

Peppered bread

Pan speziato (panpepato)

By
From
Vegetables
Serves
6-8
Makes
1 loaf
Photographer
Laura Edwards

This bread is very reminiscent of the Middle Ages in Tuscany, when spices, imported from the Mediterranean, were used in profusion to produce savoury and sweet dishes. It is similar in concept to panforte, but is darker in colour because of the cocoa. It is also known in Umbria as panpepato because of its spiciness!

Ingredients

Quantity Ingredient
50g muscat raisins
2-3 tablespoons vin santo
a little unsalted butter, for greasing
80g blanched almonds, skinned and toasted
80g shelled hazelnuts, blanched and skinned
80g shelled walnuts, blanched and skinned
50g pine nuts
80g bitter cocoa powder
100g candied peel, finely diced
1/2 teaspoon each of ground cinnamon, ground coriander and freshly grated nutmeg
1 tablespoon freshly ground black pepper
180g runny honey
30g plain flour

To finish

Quantity Ingredient
plain flour, as required
a little unsalted butter, for greasing

Method

  1. Put the raisins into a small bowl, and cover them with the Vin Santo. Leave to soak for 30 minutes.
  2. Preheat the oven to 160°C. Use the butter to grease a baking tray.
  3. Mix all the ingredients together in a bowl, including the raisins and their soaking liquid. Add enough flour to obtain a fairly stiff, but not too stiff, mixture.
  4. Shape with wet hands into two round loaves, and place them on a buttered baking tray. Bake in the preheated oven for 30 minutes, then leave to cool on a wire rack.
  5. Serve in wedges, with coffee, or with liqueurs or dessert wine after a meal. In Italy, we tend to indulge in fruit and sweet things after a meal, so this would be perfect.
Tags:
Carluccio
vegetables
vegetarian
Italian
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