3/ 9 hours
Raschi sandwiches or San Martino biscuits
For about 32 sandwiches
250 g of Soft wheat flour type 1
250 g of Type 0 Manitoba Flour
100 g of lard
250 g of mature mother yeast (or 30 g of brewer's yeast)
17 g of anise seeds
280 g of water at room temperature
1 pinch of salt
2 tablespoons of flour (Type 1 or Manitoba)
For the filling
Fresh ricotta q.s.
Powdered sugar q.s.
First, dissolve the yeast in half of the total water, then use the mixture obtained to soak the flour. Add the remaining water, then the sugar, salt and anise seeds. When the dough has formed, add the lard a little at a time and, if necessary, add the two tablespoons of flour. Create a ball and let it rest in a lightly greased bowl at room temperature for about 4/6 hours if you use mother yeast, for about 1 hour and a half if you use brewer's yeast.
After the rising time, cut the dough into 4 wedges, and each wedge into 8 parts. Roll each clove obtained to form cylinders as thick as a finger, then roll them on themselves creating a little rose. Place each spiral upright on baking sheets lined with parchment paper and let it rise until doubled: it will take about 1 or 2 hours if you use mother yeast and about 30 minutes if you use brewer's yeast.
Once the second leavening is finished, cook at 200° for about 10 minutes, then lower the temperature to 160° and continue cooking for about 15/20 minutes.
Once cooked, let them cool then cut the upper part as if to create a cone-shaped hole, stuffed with the ricotta previously worked with two tablespoons of Marsala, close and sprinkle with icing sugar.
In cooperation with Vaniglia Cooking