Рецепт Recipe For Panforte

by Tandy Sinclair

One of the most beautiful cities we have visited is Siena when we were in Italy in 2010. Dave and I left Assisi and took a drive to Firenze (Florence). When we were on honeymoon, we missed out on two things in Florence and had driven back to walk around the Duomo and visit the Uffizzi Gallery. We then drove to Sienna where we stayed at the Hotel il Palio in the old city. We found a quaint restaurant just outside the old walls called Ristorante Imaestri where we had a very memorable meal. Panforte is said to have originated in Siena and the traditional recipe should contain 17 ingredients, which represent the number of Contrade within the city walls. My recipe is based on one I cut out of the Fair Lady magazine and does not contain that many ingredients. The recipe also called for rice paper and after making mine with rice paper, I cannot see the need for it. I have since checked up on traditional recipes, and they do not call for rice paper. It is only commercial panforte that uses rice paper. This panforte is rich and decadent and a small slim slice is all you need. Serve it with an espresso or dessert wine and you will be transported in taste sensation at least to Siena.

Panforte

Panforte

Adapted from Fair Lady Magazine February 2013 page 6

Ingredients:

• 100g blanched hazelnuts
• 100g blanched almonds
• 100g raw pistachios
• 100g dried cranberries
• 150g self raising flour
• 80g cocoa powder
• 5mls baking powder
• 5mls ground cinnamon
• Pinch of fine salt
• 200g dark chocolate, roughly chopped
• 150g sugar - I used fructose
• 230g honey

Method:

Preheat the oven to 100° Celsius

Place the nuts onto a baking tray and bake for an hour

Preheat the oven to 150° Celsius

Spray a spring form tin with non stick cooking spray and line the base with baking paper

Chop the nuts roughly, and add to a large mixing bowl together with the cranberries

Sift in the flour, cocoa powder, baking powder, cinnamon and salt

Mix together to coat the nuts and cranberries with the flour, this will help prevent them from sinking

Melt the chocolate in a bain-marie

Place the sugar and honey in a saucepan and place on the stove on a medium to high heat

Stir continuously until the sugar has melted and bring to the boil

When the syrup has reached 112° Celsius pour the syrup into the chocolate and mix in

Then pour the liquid ingredients into your dry ingredients and working as quickly as possible, mix them together thoroughly

Pour the mixture into your tin and flatten down

Bake for 35 minutes and leave to cool in the tin

Remove from the tin and cut into wedges

Cooks Notes:

Traditionally panforte is dusted with icing sugar.

2.5

http://tandysinclair.com/panforte/

Recipe from Lavender & Lime Blog ALL RIGHTS RESERVED http://tandysinclair.com

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About Tandy Sinclair

I am passionate about regional, sustainable and seasonal produce. I live in Gordons Bay in a cottage with my husband, our three dogs, a tortoise and a fish. We are busy building a house which is an adventure all in itself. Each year we visit a new place to experience the food of the area.