Calabrian San Martine

The San Martino and sammartine are a traditional Calabrian dessert originally prepared for the feast of San Martino in November. However, since the ingredients are particularly expensive, over time it became a typical Christmas dessert, or a special celebration dessert that allowed the “luxury” of a sweet. Widely enjoyed throughout Calabria, they are especially known in the province of Reggio.

San Martine calabresi

voti: 5 (6)

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Total Time 2 hours hrs

Servings: 8 persone

Course: Dessert, Sweet

Cuisine: Calabrian cuisine, Italian

Ingredients Equipment Method

Ingredients

  

For the dough

• 1 kg. 00 flour
• 250 gr. granulated sugar
• 4 nr. eggs
• 200 gr. sunflower oil
• 100 gr. milk lukewarm
• 20 gr. ammonia for baking
• grated zest lemon

For the filling

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

Equipment

• Mixing bowls
• Work surface
• Rolling pin (if used to roll lightly)
• Sharp knife
• Cutting board
• Baking tray
• Baking paper
• Plastic wrap optional, for covering during resting
• Tablespoons

Method

 

1. Prepare the ingredients.
   
2. Grind or chop the dried figs.
   
3. Combine all chopped dried fruits and spices in a large pot.
   
4. Add the cooked wine at this point.
5. Let it rest overnight so all flavors can meld.
6. After this time, prepare the pastry. Place flour on the work surface, add sugar and eggs.
7. Warm the milk slightly and dissolve the ammonia for baking.
8. Roll out the dough and form strips on which to place spoonfuls of filling.
   
9. San Martine, filling
10. Seal the edges of the dough carefully and cut into crescent shapes.
11. Brush with beaten egg and decorate with colorful or silver sprinkles.
12. Bake at 180 degrees Celsius for 20 minutes.