{"id":26089,"date":"2022-12-14T18:56:14","date_gmt":"2022-12-14T18:56:14","guid":{"rendered":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/pangiallo-the-recipe-for-the-christmas-dessert\/"},"modified":"2022-12-14T18:56:14","modified_gmt":"2022-12-14T18:56:14","slug":"pangiallo-the-recipe-for-the-christmas-dessert","status":"publish","type":"post","link":"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/pangiallo-the-recipe-for-the-christmas-dessert\/","title":{"rendered":"Pangiallo, the recipe for the Christmas dessert"},"content":{"rendered":"


\n<\/p>\n

Pangiallo, the recipe for the Christmas dessert<\/h1>\n

<\/p>\n

\n

The pangiallo<\/strong> is a typical Christmas cake from the Lazio region. Its roots lie in the history of Rome when, during the imperial age, the winter solstice day<\/strong>, to celebrate and encourage the lengthening of the days in the following months. The sun was recalled precisely by the shape and color of the pangiallo: a dessert made up of chocolate, sugar, flour and dried fruit,<\/strong> covered by one yellow layer of cream<\/strong> obtained thanks to an emulsion with flour, oil, water and saffron<\/strong>. Of this dessert are found many provincial variants<\/strong>, which include, for example, the addition of dried figs. It is a preparation very similar to gingerbread, but less common in pastry shops, so you just have to try to make it at home! In our version we offer you a pangiallo with raisins, mixed dried fruit, chocolate and coffee<\/strong>for a very sweet result. Pangiallo can be an excellent idea to close a Christmas menu<\/strong>!<\/p>\n

\n
\n

<\/i> Ingredients for 2 people<\/i><\/h3>\n
    \n
  • <\/i> Raisins: 200 g<\/li>\n
  • <\/i> Mixed dried fruit (almonds, hazelnuts, walnuts): 200 g<\/li>\n
  • <\/i> Dark chocolate: 80 g<\/li>\n
  • <\/i> Granulated sugar: 60 g<\/li>\n
  • <\/i> Flour 00: 50 g<\/li>\n
  • <\/i> Bitter cocoa: 50 g<\/li>\n
  • <\/i> Espresso coffee or mocha: 50 ml<\/li>\n
  • <\/i> Milk: 50ml<\/li>\n
  • <\/i> Extra virgin olive oil: 20 ml<\/li>\n
  • <\/i> Honey: 20g<\/li>\n
  • <\/i> Grated lemon zest: 1\/2 organic lemon<\/li>\n
  • <\/i> Cinnamon powder: 5 g<\/li>\n
  • <\/i> Vanillin: 2 g<\/li>\n
  • <\/i> Flour: 2 tbsp<\/li>\n
  • <\/i> Saffron powder: 2 g<\/li>\n
  • <\/i> Extra virgin olive oil: 1 tbsp<\/li>\n
  • <\/i> Water: 3 tbsp<\/li>\n<\/ul>\n<\/div>\n
    \n
      \n
    • <\/i> Preparation: 1 hour<\/i><\/li>\n
    • <\/i> Cooking: 25 minutes<\/i><\/li>\n
    • <\/i> Total: 1 hour, 25 minutes<\/i><\/li>\n
    • <\/i> Calories: 400 calories \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n
      \n
      \n

      PREPARATION<\/h2>\n
      1<\/span><\/p>\n

      Put the raisins in a bowl and add warm water until it is completely covered. Let it soften for 10 minutes, then drain it and set it aside. <\/p>\n\n

      2<\/span><\/p>\n

      Turn on the oven at 180\u00b0 in static mode. Arrange all the dried fruit on a tray and toast it for 10 minutes in the oven already at temperature. Let it cool, then chop it coarsely with a knife and keep it aside. <\/p>\n\n

      3<\/span><\/p>\n

      Pour the milk into a thick-bottomed saucepan. Chop the chocolate and add it to the saucepan, together with the sugar. <\/p>\n\n

      4<\/span><\/p>\n

      Turn on the low heat and let the chocolate melt, stirring constantly. <\/p>\n\n

      5<\/span><\/p>\n

      In a bowl, pour flour, vanillin, cocoa, spices and grated lemon zest. <\/p>\n\n

      6<\/span><\/p>\n

      Add the toasted nuts and raisins, mixing well. <\/p>\n\n

      7<\/span><\/p>\n

      Pour the melted chocolate, oil, honey and coffee.<\/p>\n\n

      8<\/span><\/p>\n

      Mix everything carefully, until you get a fairly malleable compound. With your hands, form small round loaves and place them on a sheet of parchment paper.
      \nLet stand for 1 hour at room temperature. <\/p>\n\n

      Preparation of the glaze and cooking of the pangialli<\/h2>\n
      1<\/span><\/p>\n

      Prepare the glaze by pouring the flour with the saffron into a saucepan and mix them with oil and water. <\/p>\n<\/div>\n

      2<\/span><\/p>\n

      Turn the heat to low and cook until the glaze is thick. It will take about 3 minutes after boiling. <\/p>\n\n

      3<\/span><\/p>\n

      Brush the pangialli evenly with the glaze. <\/p>\n\n

      4<\/span><\/p>\n

      Turn on the oven in static mode at 160\u00b0.<\/p>\n<\/div>\n

      5<\/span><\/p>\n

      Put the pangialli in the oven and let them cook for 25 minutes.
      \nOnce cooked, let them cool for at least 6 hours. <\/p>\n<\/div>\n<\/div>\n<\/section>\n

      Advice and tips<\/h2>\n

      You can keep the pangialli wrapped in aluminum foil in a cool, dark place until 3 months<\/strong>. It can also be frozen once cooked.<\/p>\n

      In the filling you can add pine nuts and candied fruit such as oranges and citrons<\/strong>. If you want, you can also grate a little orange zest<\/strong> and add gods dried figs and pistachios<\/strong>rebalancing the quantity of dried fruit.<\/p>\n

      History<\/h2>\n

      In ancient Rome pangiallo was prepared and served on the day of the Winter Solstice, the December 21st<\/strong>, as an auspicious sign for the lengthening of the days. It is usually prepared to be given as a gift to relatives and close friends as a wish<\/strong>. Traditionally it was supposed to be prepared with almonds, hazelnuts, honey and candied citron<\/strong>. For a period of time, however, due to the very high cost of dried fruit, the housewives began to prepare it with plum and apricot pits left to dry in the sun<\/strong>. Now pangiallo is prepared throughout Lazio and it is also possible to find it in neighboring regions, such as Umbria.<\/p>\n<\/p><\/div>\n

      <\/p>\n

      \n
      \n

      <\/i> Ingredients for 2 people<\/i><\/h3>\n
        \n
      • <\/i> Raisins: 200 g<\/li>\n
      • <\/i> Mixed dried fruit (almonds, hazelnuts, walnuts): 200 g<\/li>\n
      • <\/i> Dark chocolate: 80 g<\/li>\n
      • <\/i> Granulated sugar: 60 g<\/li>\n
      • <\/i> Flour 00: 50 g<\/li>\n
      • <\/i> Bitter cocoa: 50 g<\/li>\n
      • <\/i> Espresso coffee or mocha: 50 ml<\/li>\n
      • <\/i> Milk: 50ml<\/li>\n
      • <\/i> Extra virgin olive oil: 20 ml<\/li>\n
      • <\/i> Honey: 20g<\/li>\n
      • <\/i> Grated lemon zest: 1\/2 organic lemon<\/li>\n
      • <\/i> Cinnamon powder: 5 g<\/li>\n
      • <\/i> Vanillin: 2 g<\/li>\n
      • <\/i> Flour: 2 tbsp<\/li>\n
      • <\/i> Saffron powder: 2 g<\/li>\n
      • <\/i> Extra virgin olive oil: 1 tbsp<\/li>\n
      • <\/i> Water: 3 tbsp<\/li>\n<\/ul>\n<\/div>\n
        \n
          \n
        • <\/i> Preparation: 1 hour<\/i><\/li>\n
        • <\/i> Cooking: 25 minutes<\/i><\/li>\n
        • <\/i> Total: 1 hour, 25 minutes<\/i><\/li>\n
        • <\/i> Calories: 400 calories \/ 100 g<\/i><\/li>\n<\/ul>\n<\/div>\n<\/section>\n\n","protected":false},"excerpt":{"rendered":"

          Pangiallo, the recipe for the Christmas dessert The pangiallo is a typical Christmas cake from the Lazio region. Its roots lie in the history of Rome when, during the imperial age, the winter solstice day, to celebrate and encourage the lengthening of the days in the following months. The sun was recalled precisely by the […]<\/p>\n","protected":false},"author":1,"featured_media":26090,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[105],"tags":[112,93,111,92,91,90],"class_list":["post-26089","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cakes","tag-cakes","tag-desserts","tag-italian-cakes","tag-italian-desserts","tag-italian-kitchen","tag-recipes","entry","has-media"],"yoast_head":"\nPangiallo, the recipe for the Christmas dessert - Sbenny\u2019s Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/forum.sbenny.com\/blog\/food-and-recipes\/recipes\/desserts\/cakes\/pangiallo-the-recipe-for-the-christmas-dessert\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pangiallo, the recipe for the Christmas dessert - Sbenny\u2019s Blog\" \/>\n<meta property=\"og:description\" content=\"Pangiallo, the recipe for the Christmas dessert The pangiallo is a typical Christmas cake from the Lazio region. 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