Pan De Ramerino (Rosemary Buns)
breads
3 oz sugar
1 1/2 cup olive oil
2 sprigs fresh rosemary
4 oz raisins
2 tablespoon rosemary leaves*
1 egg
*Finely chopped. -- Add the sugar to the bread recipe that follows, work into a dough, and leave to rise in a warm place until doubled. Meanwhile, in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary and form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors, brush with the egg (beaten), and bake until golden (20-30 mins) in a 400F oven. Both recipes from A TABLE IN TUSCANY, CLASSIC RECIPES FROM THE HEART OF ITALY, by Leslie Forbes, Penguin Books 1989.
Yield: 8 servings
