San Martine Calabria

TheSaint Martin and sammartineI'm asweettypicalCalabrianoriginally prepared for the feast of San Martino, in November. However, since the ingredients are particularly expensive, over time it has become a typical dessertChristmasthat is, of an important celebration that could grant the "luxury" of a dessert. Widespread throughout Calabria, they are especially known 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

Portions:8 people

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.
  
• Combine all the chopped dried fruit and spices in a large pot.
  
• At this point add the cooked wine.
• Leave to rest for a whole night. So that all the flavors can blend together.
• After this time, prepare the pastry. Place the flour on a pastry board, add sugar and eggs.
• Heat the milk slightly and dissolve the ammonia in it. Knead until you obtain a soft and smooth dough.
• Roll out the pastry and form strips on which to place mounds of filling.
  
• Sammartine, stuffed
• Close the edges of the dough tightly and cut into a crescent shape.
• Brush with beaten egg and decorate with colored or silver sprinkles.
• Bake at 180 degrees for 20 minutes.