We are about to arrive at Easter and normally, when we think of this party, our taste buds quiver thinking about chocolate eggs. Today, however, we take you to the discovery of a traditional Easter panettone typical of the Garfagnana: the Pasimata.
In Tuscany this is one of the desserts that cannot be missed on the tables during this feast day and is traditionally consumed during Lent and, blessed in church, on Easter day. There are actually two distinct types of pasimata. The typical one of the city of Lucca and its surroundings and the typical one of the Garfagnana and the Camaiorese. In Lucca it is kneaded like bread and divided into rectangular loaves and anise seeds are placed on it; in Camaiore and in the Garfagnana area the presence of raisins is expected, thus becoming similar to a panettone.
Let's see how it is prepared.
500 g of 00 flour
200 g of butter or lard
200 g of sugar
50 g of brewer's yeast
150 g of raisins
1 tablespoon of star anise seeds
We begin by dissolving the yeast in a glass of warm water by kneading it with a little flour, forming the so-called yeast and letting it rest. In the meantime, combine the sugar and flour and divide the mixture into three parts. We combine 1/3 of flour and sugar and one yeast egg. We mix well in order to obtain a homogeneous mixture and let this first dough rise overnight. The next day we add an egg and 1/3 of flour and sugar. We knead well and leave to rise for a couple of hours, covering the dough with a clean cloth. We continue adding the last part of the ingredients, the soaked and squeezed raisins, the anise seeds and the melted butter. We knead vigorously and leave to rise for another two hours. We transfer the leavened dough into a special mold and cook it in a preheated oven at 180 ° C for 60 minutes. When cooked, remove it from the oven and let it cool before cutting and serving.
Enjoy your meal!
Photo by primochef.it