San Martine Calabria

TheSaint Martin and sammartineI'm asweettypicalCalabrianOriginally prepared for the feast of San Martino, in November. Since, however, the ingredients are particularly expensive with time has become a typical dessert ofChristmasThat is, of an important party that could grant the "luxury" of a dessert. Widespread throughout Calabria they are known above all in the province of Reggio.

San Martine Calabria

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Total time:2 hours hours

Range:Dessert, Sweet

Kitchen:Calabrian cuisine, Italian

Keywords:delicious desserts

Servings:8 people

Equipment

• Mixing bowls
• Spianatoia
• Rolling pin (se usato per stendere leggermente)
• Sharp knife
• Chopping board
• Baking tray
• Parchment paper
• Transparent film (opzionale, per coprire durante il riposo)
• Spoons

Ingredients

For the pasta

• 1 kg. 00 flour
• 250 g. granulated sugar
• 4 no. eggs
• 200 g. sunflower oil
• 100 g. milk warm
• 20 g. ammonia
• grated zest lemon

For the filling

• 500 g. dried figs
• 300 gr almonds peeled and toasted
• 300 g. walnuts toasted
• 200 g. raisins
• 250 g. wine cooked
• grated zest mandarin
• cloves
• cinnamon

instructions

• Prepare the ingredients.
  
• Grind or chop the dried figs.
  
• Get all the chopped dried dried fruit and spices in a large pot.
  
• At this point add the wine-house.
• Leave to rest for a whole night. So that all flavors can mix.
• After this time, prepare the sheet. Put the flour on the pastry board, add sugar and eggs.
• Lightly heat the milk and melt the ammonia. Knead until a soft and smooth dough is obtained.
• Pull the sheet and form strips on which to place some piles of filling.
  
• Sammartine, stuffed
• Close the edges of the pasta well and cut in the shape of a crescent.
• Brush with beaten egg and decorated with colored or silver confettini.
• Bake at 180 degrees for 20 minutes.