Four Nights A Week

We recently spent several weeks in Sicily and Firenze. If you ever need some inspiration for eating and cooking as an art, these are the places you need to go.

Our morning in Firenze began with a walk along the Arno which is remarkably uncrowded at 7 am, after which we stopped in at a local bar for Americano or cappuccino and pastry. Italians love sweets for breakfast, and while cakes and cream filled pastry are normal, I couldn’t quite make eating such a morning habit. Once discovered, I made an exception for Pane del Pescatore or Fisherman’s Bread.

Like a scone, the Pane are well baked and filled with dried fruits and nuts and often covered in a honey syrup. While we are back to our routine of cereal and coffee at home, these pastries did help ease the transition.

Pane del Pescatore

Recipe adapted from Cookie Madness

Preheat oven to 375 degrees Fahrenheit. Line a baking sheet with parchment paper.

In a large bow, mix together:

• 150 grams type 00 flour (can substitute bread flour)
• 1/4 teaspoon salt plus a pinch
• 1/4 teaspoon baking powder
• 60 grams sugar
• 1/4 teaspoon orange zest
• 1/4 teaspoon lemon zest

Cut in 50 grams unsalted butter until the flour mixture resembles coarse meal.

Using hands, mix in the following:

• 1 large egg brought to room temperature
• 1/4 teaspoon vanilla
• 1/4 Fiori di Sicilia (available through King Arthur Baking)
• 1/3 cup toasted nuts (pecans, pine nuts, almonds)
• 1/3 cup golden raisins or dried cherries
• I needed a bit of milk (2-3 TBSP) to ensure the dough was thoroughly mixed

Now drop the dough onto the prepared baking sheet. Top with a few almond slivers and some coarse sugar. Pop into the preheated oven and bake for 25 minutes. The outsides will be well-cooked and crunchy.