PIGNOLATA: ‘PEEN-YO-LATTA’ : IS ITALIAN FOR YUMMY!

 

  Make some pignolata , please!   These little swirls of goodness pack a flavorful punch…..Soft tender sweet dough, Tangy sauce, cold cuts and cheese…..I mean how can one go wrong?    Here is the recipe for the bun dough:

1 lb  all purpose unbleached flour

1/2 oz  salt

7 ozs  sugar

5 eggs,  room temperature

14 ozs  milk

7 ozs  unsalted butter, soft

2.5  ozs fresh yeast

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Mix all ingredients in a stand type mixer, or if doing by hand, with a large wooden spoon, it is a fairly sticky dough……..So, you’ll have your work cut out for you.  The dough should be smooth and stretchy when it is correctly mixed.  Place on a floured sheet pan, and retard in the cooler for 1 hour, it will be much easier to use.  When the dough has chilled sufficiently, roll it out into a large rectangle, about 1/4 of an inch thick.  

 

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  Spread with your favorite tomato sauce, or you can use pesto sauce, if you like. Add your fillings: Use your imagination, cold meats, cheeses, sauteed veggies, caramelized onions…..The options are endless.  When your filling has been evenly distributed, roll the dough up, jelly-roll style, and egg wash the seam.  Cut cross-sections, about 3/4″ thick.IMAG0130

Egg wash the rolls.IMAG0134
Place cut side up, on a sheet pan, and allow to rise(proof) for about 45mins.  Preheat oven to 350F, bake for approximately 12-16 minutes, depending on your oven.  The rolls will brown nicely, and the filling will be oozy and bubbly. Brush immediately with olive oil or  butter,  flavored with garlic, parsley and crushed black pepper.IMAG0138
Enjoy while still warm. Buon apetito! 

 

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