| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Italian |
Italian, Breads |
8 |
Servings |
INGREDIENTS
| 3 |
oz |
Sugar |
| 1 1/2 |
c |
Olive oil |
| 2 |
|
Sprigs fresh rosemary |
| 4 |
oz |
Raisins |
| 2 |
tb |
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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