After having roasted the walnuts, almonds and hazelnuts,
put them in a basin and add the pine-seeds, the candied
raisins, cedar and orange, pepper, cinnamon, nutmeg and
then flour IMelt together the honey, cooked must, bitter
cocoa, plain chocolate in a pot and add to the mixture
above
Blend in all the ingredients by the hands, that have
been dipped in coffee, and begin to form the pampepati,
small cakes with a diameter of 8-10 cm and a weight
of approximately 250gr.
Put them in a non-stick baking-tin approximately 3cm
from each other.
Leave them to rest and cool, then put them in the oven
at 180° for about 20 minutes.
We suggest cutting the Pampepato in small slices and
savouring it with a sweet or raisin Umbrian wine.
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