Pan di Ramerino Recipe

Pan di Ramerino by Paola Negri, author of the book Viva la Pappa.

500 gr of flour 0, 100 gr of light cane sugar, 50 ml of extra virgin olive oil, a few sprigs of rosemary, 50 g raisins, 300 ml water approx, half packet of beer yeast, salt

Prepare the dough with flour, brewer's yeast, sugar and lukewarm water and let it rest for at least two hours.

Soak the raisins in hot water.

Put the rosemary needles and oil in a pan and heat.

Once the dough is leavened, add the raisins (having squeezed out the water of course) and the oil with the rosemary and work until the oil is absorbed.

Make round rolls, and cut a cross with a knife. Leave to rise for another half hour, sprinkle with sugar, then bake in the oven at 175 ° C for 20 minutes.

Allow them to cool before eating and enjoying them! Even when they are a few days old they are also delicious when cut into slices and toasted.