On June 13 Catholics all over the world celebrate the Feast of St.Anthony of Padua, a Franciscan preacher from Portugal who preached and ministered to the poor all over Italy settling in the Nothern Italian city of Padua. The legends surrounding his goodness to the poor manifest themselves in the PANE DI SANT’ANTONIO meaning he feed the hungry symbolized by small loaves of bread. All over Italy various styles of Pane or Panini (the italian word for small bread or rolls) have various styles. Some are light a brioche flavored with sugar and rum, others are slightly sweet with anisette, some are simply a plain crusty loaf, and some have fennel seeds and black pepper in them. So…what’s in the picture above? The are my own version of St.Anthony’s Rolls, slightly sweet, made with lard, black pepper and topped with Fennel Seeds. It’s my personal omaggio to St.Anthony. The rolls are the perfect vehicle for a few thin slices of Mortadella. Let’s go into the kitchen and create these tasty rolls.
PANINI DI SANT’ANTONIO MAKES ABOUT 2 DOZEN 2 1/2 INCH ROLLS
1 PACKET DRY YEAST
1 1/2 TEASPOONS GRANULATED SUGAR
1 CUP TEPID WATER
1/4 CUP LARD
3 1/2 CUPS OF SIFTED ALL PURPOSE FLOUR OR TIPO 00 IMPORTED ITALIAN FLOUR
2 1/2 TEASPOONS KOSHER SALT
1 1/2 TEASPOOONS CRACKED BLACKED PEPPER
2 BEATEN EGGS PLUS 3 TBS WHOLE MILK, MIX ALL TOGETHER
2 TBS FENNEL SEEDS
wHISK the yeast, water, sugar, salt together. Let this sit for 15 minutes and it will bubble and froth. Now Add the flour and mix until the dough starts to come away from the bowl. You can do this with an electric mixer or by hand. When you have a smooth dough turn it out onto a lightly floured work surface. Knead the dough for 5 minutes. Then press it out into a small rectangle and add 2 tbs of the lard, Fold the dough over the lard and knead until it’s disappeared and the dough it smooth again. Repeat what you just did until all the lard is used up. Then form a smooth ball , brush with olive oil , the brush the sides of a bowl placing the dough in it and cover with a kitchen towel. Keep in a warm spot until it doubles in size. Take at least one hour or more. When it’s doubled in side cut the dough into 24 equivalent sized pieces. Lay onto parchment paper covered tray and cover them for 20 minutes. Pre heat your oven to 400 Degrees F. Roll each ball of dough into a thick “snake” or rope and tie it in a knot. Lay them on parcement paper lined baking trays. When you’ve completed this brush each one with some of the egg wash AND sprinkle some Fennel Seeds on top. You decide how many you want on top. Place into the middle racks, not the bottom one. Bake for 10 minutes. Then rotate the pans and bake for another 8 minutes OR until the bottoms have a nice brown color and the tops are golden brown like in the picture. Here’s where recipes can fail, this is how my oven works. You may need more or less time, pay attention to your oven!!! Enjoy warm or at room temperature. Plain. or with Ricotta and Jam, or with Prosciutto or Mortadella. Or simply on their own. BUONA FESTA DI SANT’ANTONIO!!
You follow the traditions more then I do 🙂