Panini al ramerino

(from koshka’s recipe box)

Source: I borrowed the recipe from Le ricette regionali italiane, a true bible of italian regional cooking with more than 2000 recepies gatherd in the sixties by Anna Gosetti della Salda.

Categories: Italian, bread, dough


  • freshly made bread dough 400g
  • olive oil 4 tablespoons
  • flour
  • fresh rosemary 1 sprig
  • dried raisin 2 tablespoons


  1. Put the dough on the pastry board and make a hole in it’s center. Poor the olive oil in a small saucepan, add the shredded rosemary and warm up over the lowest heat. Take of the heat when the oil will be warm and let infuse for about ten minutes. Filter this profumed oil and poor it into the hole you made in the dough. Begin kneading, dusting the dough with a little flour at the time untill it becomes less sticky. Let the dough rise again in a tepid environmente for one hour. Cover the raisins with tepid water and let them soften for 10 minutes. Squeeze out the raisins and add them to the raisin dough. Grease your hands with a little olive oil, form small breads and put them to rest for another 30 minutes on a baking tray lined with baking paper. Bake the bread for 15 minutes at 190° in a preheated oven.

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