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How to make the gubana: Make a puff pastry with the flour and 1 1/2 oz. of butter, a whole egg and
2 tbs. grappa. While the pastry is resting make the filling. Soften
the raisins in the Marsala and squeeze out the excess liqueur.
Put the walnuts, almonds, raisins, pine nuts and
candied peel into a bowl. Fry the breadcrumbs in 2 tbs. butter and mix it
into the nuts, the grated rinds of the orange and lemon. Mix well, then
add an egg yolk and a stiffly beaten egg white.
Roll out the puff pastry into a thin rectangle. Spread
the filling on top of it. Roll and fold in the filling from the long side
of the rectangle. Place the dough rolled up into a spiral and set in a
buttered and floured baking pan. Brush with the remaining egg yolk and
sprinkle with sugar. Cook
the gubana
in the oven at 375ºF for about 50 min.
Note:
This specialty from the North-East of Italy can also be made with leavened
dough. In some Friuli's provinces, gubana is a simple crust made with
melted butter, water and flour.
Recipe courtesy of The Italian Trade Commission.
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