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How to make the pan de mei: Dissolve the yeast in 12 cup warm water and stir in half the flour. Let
rise for half an hour in a warm draft-free place till it has doubled in
size. Punch down and mix in the remaining white flour, the cornmeal, the
sugar, butter and eggs. The dough should be very soft; add more warm
water, if necessary.
Put the dough in a pastry bag and squeeze out 2-3 oz. mounds onto a
buttered cookie sheet. Do not put them too close together. Let them rise
in a warm place for about half an hour. Melt the confectioner's sugar in
a little water, brush the liquid over the buns. Sprinkle with sambuco
seeds. Bake the pan de mei in a 400ºF oven for 15 min.
Note:
Sambuco seeds are gathered in spring and dried. Sometimes they
are added to the dough itself, or they may also be omitted completely.
Wine Pairings
Moscato
di Scanzo DOC
Recioto
di Soave DOCG
Vin Santo
di Montepulciano DOC
Recipe courtesy of The Italian Trade Commission.
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