Gubana
Instructions
Specialty of Cividale del Friuli.
Do soften the raisins in marsala.
Mixer finely chop walnuts and almonds, then join the candied fruit, pine nuts, grated citrus zest, raisins well squeezed and pine nuts, and chop again.
Put the dough in a bowl and add the breadcrumbs (previously fried in butter until frothing), a good grating of nutmeg, a pizzicone of cinnamon powder and a tablespoon of sugar.
Stir, then add an egg yolk and albumen mounted to snow.
Roll out the dough with a rolling pin and get a rectangle about 4 mm.
Place the filling in the Center, on the longest side, and wrap the dough over itself, giving it a spiral shape.
Place on buttered plate gubana and floured, spennellarla with the beaten egg yolk and it with powdered sugar.
Put in the oven at 190 degrees for 45 minutes.
You can eat hot, but cold is more good.
Ingredients and dosing for 4 persons
- 125 g of walnut kernels
- 30 g of peeled almonds
- 70 == G Sultanas
- Marsala wine
- 60 g of pine nuts
- 35 g of candied citron
- 30 g of candied orange
- 40 g of breadcrumbs
- 50 g of butter
- 1 lemon
- 1 orange
- 2 eggs
- Sugar
- Cinnamon
- Nutmeg
- 700 g of puff pastry