| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Italian | Breads, Italian | 8 | Servings |
INGREDIENTS
| 3 | oz | Sugar |
| 1 1/2 | c | Olive oil |
| 2 | Sprigs fresh rosemary | |
| 4 | oz | Raisins |
| 2 | T | Rosemary leaves* |
| 1 | Egg |
INSTRUCTIONS
Finely chopped. -- Add the sugar to the bread recipe that follows, work into a dough, and leave to rise in a warm place until doubled. Meanwhile, in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary and form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors, brush with the egg (beaten), and bake until golden (20-30 mins) in a 400F oven. Both recipes from A TABLE IN TUSCANY, CLASSIC RECIPES FROM THE HEART OF ITALY, by Leslie Forbes, Penguin Books 1989. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 452
Calories From Fat: 364
Total Fat: 41.2g
Cholesterol: 23.3mg
Sodium: 11.6mg
Potassium: 121.1mg
Carbohydrates: 22.1g
Fiber: <1g
Sugar: 19g
Protein: 1.2g