The Roman Pangiallo is a Lazio Christmas recipe usually prepared on the Winter Solstice day as a good omen for good weather and for the sun to shine, which is why it has a yellow crust.
It is a supermarket of ingredients, certainly very caloric, but very simple and quick to make.
Rich in dried fruits and dark chocolate… my favorite ingredient!
For this festive season, try to make it and you will see that many will appreciate it!
If you plan to replicate my recipe, I will be very happy, and if you like, send me a photo of the recipe made by you and I will post it on my fb page in your name.
Total Kcal about 3560
- Difficulty: Medium
- Cost: Expensive
- Preparation time: 20 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Winter, Christmas
Ingredients to make Roman Pangiallo
- 3.5 oz Honey
- 3.5 oz Dark Chocolate at 75%
- 3.5 oz Raisins
- 2/3 cup All-purpose Flour
- 2/3 cup Almonds
- 2/3 cup Hazelnuts
- 2/3 cup Walnuts
- 1.4 oz Pine Nuts
- 1.4 oz Candied Fruit
- Grated Zest of an Orange
- Grated Zest of a Lemon
- 3 tbsp Extra Virgin Olive Oil
- 3 tbsp Flour
- 2 packets Saffron Powder
Preparation of Roman Pangiallo
First of all, prepare all the dried fruits and coarsely chop them, meanwhile soak the raisins in water for at least 10-15 minutes.
Once the dried fruits are chopped, transfer them to a bowl, also add the candied fruit, grated lemon, and orange peels, drain the raisins well and add them to the mixture.
Mix everything well, adding the honey, the previously melted dark chocolate in the microwave, mix well and add the flour, completing the dough and mixing it well until you get a homogeneous dough.
Prepare a high-sided baking tin and cover it with parchment paper, place our bread on it, create the covering sauce with oil, flour, and saffron and pour it over the bread to cover it well.
