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| An ancient Tuscan tradition ~ pronounced (pahn-FOR-tay) |
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A taste of Tuscan history in every bite! ~ Mangiamo!
Siena is considered the Panforte capital of the world, and Panforte, literally means strong bread, in Italian, referring to the spices in it. It is a confection with nuts, dried fruits, chocolate and honey. It dates all the way back to the 13th century, and was even said to be used as a form of payment for taxes. Over the years, there have come to be a variety of panforte, but I noticed that most had black pepper in them. It is usually served with coffee for breakfast, or with a dessert wine after dinner.
When I was in Tuscany for the "DaVinci Storyteller Experience" I noticed panforte everywhere, from the small boutiques and restaurant storefronts in Montalcino, to large departments stores in Florence. It is most definitely symbolic of Tuscany!
When I was in Tuscany for the "DaVinci Storyteller Experience" I noticed panforte everywhere, from the small boutiques and restaurant storefronts in Montalcino, to large departments stores in Florence. It is most definitely symbolic of Tuscany!
It can be a bit pricey in the specialty stores here in the States, but it is so inexpensive and really simple to make, all on your own! And, if you want to wrap it up and present it like a real Tuscan, go ahead and wrap it in parchment, and then tie it up with a piece of rustic,twine. They make excellent gifts, too! Your friends will be so impressed; they’ll think you bought it in Tuscany! Shhhhhh!! I won't tell!
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From Tuscany to your kitchen! ~ Benissimo!
INGREDIENTS:
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| "pepper & chocolate" panforte in Montalcino, Italia |
1 ½ cups of roasted almonds, whole
1 cup of chopped apricots
3/4 cup of all purpose flour
1/3 cup of sugar
¾ cup of honey
1 tablespoon of unsweetened cocoa powder
1 tablespoon of ground cinnamon, divided
1 teaspoon of espresso granules
1 tablespoon of cocoa powder
½ teaspoon of black pepper
½ teaspoon of sea salt
PREPARATION:
Preheat oven to 300 degrees. In a large bowl, combine almonds, chopped apricots, flour, cocoa powder, 2 teaspoons of the cinnamon. Toss to thoroughly combine all ingredients. Coat the bottom of an 8-inch round baking dish with butter or shortening, then line with a piece of parchment paper, allowing parchment to extend over sides of pan. The butter will allow the parchment to adhere to the bottom without slipping.
In a medium, heavy gauge sauce pan, on medium heat, combine the sugar and honey and allow mixture to simmer. Add chocolate, sea salt, coffee granules, remaining teaspoon of cinnamon, and allow mixture to come to a boil. Once the mixture comes to a light boil, turn down the heat and simmer for two minutes.
Remove from heat, and add mixture to chocolate and nut mixture, stirring quickly with a wooden spoon, as the mixture will stiffen quickly. Spread mixture into prepared baking dish and bake for 25 minutes (you will see the top begin to blister.) Remove from oven, dust the top with cocoa powder and allow to cool on a cooling rack for at least 2 hours. Pull the entire panforte out by the sides of the parchment paper, peel off the parchment and cut into wedges. Each bite is a delightful surprise, with the salty crunchiness from the mixed nuts, contrasted with the sweet chewiness from the apricots.
Makes 16 thin wedges
*Store tightly in plastic wrap for up to 2 months*
Perfetto! ~ A perfect gift idea for the holidays!
Makes 16 thin wedges
*Store tightly in plastic wrap for up to 2 months*
Perfetto! ~ A perfect gift idea for the holidays!
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| Assorted panforte in a Florence department store (Italia) |
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