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Bellagio to savour: the pan Mataloc

Pan Mataloc

If you really want to taste and live Bellagio, you certainly cannot omit the taste. In fact, these typical products are par excellence  and the best elements via which to get to know the genius lociSo if you are in Bellagio don't go home without having first tasted the Pan Mataloc, a sweet bread filled with walnuts, hazelnuts, almonds, candied fruit and dried figs.

A traditional dessert of the lake, made by women for the anglers and to prepare them for a days fishing, thanks to its nutritional properties. The main feature of the Pan Mataloc dough is that is kneaded manually, which gives a soft consistency that lasts for days.
The Pan Mataloc with its pervasive aroma brings with it flavors of the past, and each bite will lead to another into a journey into the past and tradition.

If you want you can try to make this healthy and nutritious cake with your hands .

PAN MATALOC (with yeast)

  •     150 g of yeast
  •     250 g of flour 0
  •     50 g of whole rye flour
  •     1 tablespoon honey
  •     30 g of milk
  •     80 g of melted butter and cold
  •     1 egg
  •     80 g of sugar
  •     1 teaspoon anise seeds, crushed in a mortar and pulverized
  •     grated zest of ½ lemon
  •     1 teaspoon salt
  •     80 g of raisins, currants (small and dark)
  •     140 g of dried figs
  •     40 g of orange and lime peel
  •     brandy q.b.
  •     40 g of hazelnuts
  •     40 g of nuts
  •     40 g of almonds

Put the yeast in a bowl, cover and leave it for about 5 hours. After this time, take the dough and with into the dough, diluted with warm milk, add honey, sift the flour and start working. Combine butter, melted and cold, the egg (at room temperature) and sugar. Scented with anise and lemon peel. Finally the salt. Stir the mixture at low speed for about 20 minutes. It will be quite soft and sticky.

Take the chopped dried figs, place them in a bowl with the raisins (previously rinsed under running water) and peel of citron and orange, ever cut into chunks. Pour over the brandy and leave to infuse for ten minutes. Coarsely chop the walnuts, hazelnuts and almonds. United all the dried fruit mixture, incorporating it thoroughly. Divide the mass into two parts, make the loaves weighing about 550/600 g each, arrange on a baking sheet covered with parchment paper. Let rise overnight. The next morning, cook the mataloc in a hot oven at 190 ° C for about 20 minutes, then lower the temperature to 170 ° C and continue cooking for another 20 minutes.

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