Unlike lard and pepper taralli, raffaelucci cantucci do not require leavening and are perfect for accompanying cold cuts, cheeses especially during the Easter period. They are also ideal to give as gifts or to enjoy on a day trip. They keep for several days.
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 402.44 (Kcal)
- Carbohydrates 39.52 (g) of which sugars 1.29 (g)
- Proteins 9.51 (g)
- Fat 24.47 (g) of which saturated 4.69 (g)of which unsaturated 10.66 (g)
- Fibers 2.91 (g)
- Sodium 79.84 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
RAFFAELUCCI INGREDIENTS
- 1 cup almonds (toasted with skin)
- 3.5 oz lard
- 6 whole peppercorns
- as needed salt
- 1.6 cups all-purpose flour
- 1.6 cups Manitoba flour
- 0.8 cups remilled durum wheat semolina flour
- 1 cup water
- 0.5 cup extra virgin olive oil
- 1 packet instant yeast for savory preparations
- as needed lard (for brushing)
RAFFAELUCCI PREPARATION
Crush the peppercorns with a knife. Put a small pot on the stove and melt the lard in it. Let it cool slightly, add the oil, the almonds, and mix until all are well coated with the fat.
In another container sift the flours with the yeast, then add the pepper and salt. Mix and then pour in the fat with the almonds and the water.
Work with a spatula, then start kneading by hand.After obtaining a well-homogeneous dough, form a ball, wrap it in plastic wrap and let it rest for at least two hours in the refrigerator.
Subsequently, divide the dough into three equal parts, work to obtain small slightly flattened loaves, line the baking tray with parchment paper, place them on top, brush with plenty of melted lard.
Bake and cook for 30 minutes at 320°F (convection mode, preheated oven).When they are golden brown, take them out of the oven, let them cool on a wire rack.
When they are lukewarm, cut them sideways with a thickness of about an inch.
Now proceed to toast: line the baking tray with parchment paper and position the cantucci, toasting them at 320°F still in convection mode for about 15-20 minutes, turning them over.
Adriana’s Advice
They keep in a tin box for several days.
