Pan di Ramerino, a Florentine Eastertime tradition was often sold outside churches on Maundy Thursday (the day before Good Friday). Flavored with raisins and rosemary, these delicious large rolls are a simple, but heavenly pleasure, anytime.
- 3 pounds (1.5 k) risen bread dough (see below note)
- the leaves of a sprig of rosemary, chopped
- 1/2 pound (200 g) raisins, Zibibbo if possible
- 2 Tablespoons olive oil
- a pinch of salt
- We begin with the note: Italian markets and bakers sell risen dough for people who want to make something that calls for bread dough, but don't have the time or the experience to start from scratch. If you do, you may want to make your favorite plain bread dough. Many supermarkets today also sell risen bread dough.
- Saute the chopped rosemary in the olive oil, and then work it into the dough, together with the remaining ingredients.
- Break the dough into about 35 rolls, and in the meantime heat your oven to 400 degrees F (200 C).
- Put the Pan di Ramerino rolls on lightly floured cookie sheets, brush them with a drop of olive oil, and bake them until a toothpick inserted comes out clean and dry.
- Serve the Pan di Ramerino when cool.
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