Presnitz
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g sultanas (uva sultanina)
- g sugar
- g shelled walnuts
- g stale focaccia (brioche- or panettone-type)
- g sweet peeled almonds
- g pine nuts
- g candied citron
- g candied orange
- g mixed spices (cinnamon, cloves, mace)
- g salt
- dl Cyprus wine (cipro)
- dl rum
- puff pastry (recipe 155)
- butter (melted) and egg yolk
Instructions
- Soak 160 g sultanas in 1 dl Cyprus wine and 1 dl rum (mixed) for several hours; lift out when they swell, and keep them whole.
- Cut pine nuts crosswise into three and candied citron/orange into tiny dice; chop walnuts and almonds rice-fine; grate/crumble the stale focaccia.
- Mix everything together with the sugar, spices, salt, and the soaking rum and wine to make the filling.
- Make puff pastry (recipe 155) from 160 g flour and 80 g butter; roll it tight, long and just over coin thickness.
- Spread the filling, roll into a sausage-like log (~10 cm circumference), and coil it loosely like a snake in a buttered copper dish.
- Brush with melted butter mixed with an egg yolk and bake. The dose makes one large or two smaller; half serves 7-8.