Like many typical sweets of this territory, Gubana represented in the party's food. This typical specialty is loved in all the villages of the Valle del Natisone, but in Cividale del Friuli there are the first testimonies of the recipe dating back to 1409 when it was served in a banquet set up for Pope Gregory XII on a visit to the city. It is a sweet dough paste, stuffed with chopped nuts, pine nuts, raisins and lemon zest. A delight that owes its name to the term dew ("bend" in slovenia), referring to the characteristic spiral shape. You can accompany one of the many local doc and docg wines, from Picolit to Chardonnay, from Tocai to Sauvignon.
For the dough
For the filling
The Gubana process is quite complex, for this reason it is still made today by experienced hands but, for the most daring, it can also be made at home. So hands in pasta. Let's begin.
To prepare the pasta you need to place the flour in the fountain and pour into the middle the diluted yeast yeast in the lukewarm milk, sugar, egg and yolk, a pinch of salt.
Work the dough until you get a soft dough. The paste should be left to stand for about 1 hour.
After one hour add the rest of the flour, butter, sugar and work the dough energetically and let it rise for another 30 minutes.
Proceed with the preparation of the dough: put the raisins in rum and take a pot.
Caramel the sugar into a saucepan with a spoonful of water and a drop of vinegar.
Mix 50 g of nuts into the compound and mix rapidly by stirring for a few seconds.
Pour the mixture over an oil-brushed shelf and allow it to cool.
Meanwhile, pluck the pine nuts in the low-flame butter, retreat and cool. Chop the bitter biscuits and biscuits, then chop the caramelised nuts and the remaining 90 grams of nuts (it would be ideal to use the meat grinder).
Collect everything in a bowl.
Mix raisins, browned pine nuts with all their butter, grated lemon peel, salt, vanillin, cinnamon, sugar residue and finely chopped candied cedar.
Wet with the liqueur and stir long enough to mix all the ingredients well.
The dough at the end must be sufficiently wet (if necessary add liqueur).
Place the filling in a cool place for at least a full day.
Continue with the assembly: spread the rectangular paste to the size of 20 x 30 cm.
Spread over the filling with the addition of abundant soft flakes.
Roll up: close the two ends well and stretch the roll until it reaches 70-80 inches in length.
Take the right flap, raise it and fold it back inside, then gently wrap the rest of the roll around except the last flap that joins the first under the cake.
It's almost all ready! It will only be that you put the gubana in a grated mold (20 cm in diameter), let it rise until it has doubled the volume, then brush the surface with the whiskers slightly blown and sprinkle with smoked sugar.
Switch to oven at 160 ° for about 1 hour.
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