Livornese Easter Flatbread
Origin: Livorno, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- eggs
- g superfine flour
- g sugar
- g extra-fine oil
- g butter
- g brewer's yeast
- g aniseed
- dl vin santo
- dl Marsala
- dl orange-flower water
Instructions
- Infuse the aniseed in the mixed wines; make a firm yeast dough and let it rise (1st operation, evening).
- Re-knead progressively over several risings, adding eggs, oil, sugar, wine and flour in increasing amounts (operations 2-4).
- Add the remaining eggs, melted butter and the rest to a homogeneous dough (5th operation).
- Divide into balls on buttered paper, let rise, brush with orange-flower water then egg yolk, and bake at very moderate heat.