Piada dei Morti

A flat enriched bread studded with nuts and dried fruit, rolled thin and baked quickly.

Vegan.

Ingredients

• 400 g plain flour
• 100 g caster sugar
• 80 ml olive oil
• 150 ml dry red wine
• 100 g walnuts, roughly broken
• 80 g almonds, roughly broken
• 80 g raisins, soaked in a little of the wine
• 7 g fresh yeast
• 1/2 teaspoon salt
• pine nuts and sugar, to top

Method

1. Dissolve the yeast in a little warm water. Mix the flour, sugar and salt, then work in the oil, wine and yeast to a soft dough.
2. USE THE SOAKING WINE as part of the liquid. It carries the colour and most of the flavour.
3. Knead 8 minutes, then work in the nuts and drained raisins. Break the nuts rather than chopping them — you want pieces you can see and bite.
4. Prove 90 minutes.
5. ROLL IT FLAT, 2 cm thick, into an oval on a lined tray. It is a flat bread and does not rise much: shaped as a loaf it would be raw in the middle.
6. Press pine nuts into the surface and scatter sugar over.
7. Bake at 190C for 30 minutes. The nuts on the surface toast in that time and will burn if the oven is hotter.
8. Cool completely and cut it in slabs. It keeps a week and hardens, which is what the red wine is for.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under Italy · All recipes