Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread), IBM Computer, Laptops and Servers

Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread)

Author: photograph by Christopher Hirsheimer
Genoa's quintessential pastry-shop specialty—particularly between Christmas and Twelfth Night—is pandolce, a traditional sweet bread originally designed as a showpiece for exotic imported fruits, nuts, and spices. In its original version, it's drier, less risen, and a little more crumbly than panettone, its brioche-like Milanese cousin. Like panettone, though, it is usually store-bought rather than homemade—and usually packaged in beautiful ribbon-tied boxes. Pandolce is as much a part of Italian holiday celebrations as fruitcake is in America. SERVES 8 Although light, airy adaptations of this Christmas sweet are now in vogue, this recipe from Marco and Maurizio Profumo's Pasticceria Villa di Profumo, a pastry shop on Genoa's famed via Garibaldi, produces this more traditional dense and crumbly version. 1/2 tsp. active dry yeast
Laptop Battery 1/2 cup warm milk

photograph by Christopher Hirsheimer Genoa' shop specialty—particularly between Christmas and Twelfth Night—is pandolce, a traditional sweet bread originally designed as a showpiece for exotic imported fruits, nuts, and spices. In its original version, it's drier, less risen, and a little more crumbly than panettone, like Milanese cousin. Like panettone, though, bought rather homemade— tied boxes. Pandolce is as much a part of Italian holiday celebrations as fruitcake is in America.

Thinkpad 1/2 cup butter, softened, plus additional for greasing

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Microsoft 3/4 cup sugar

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Laptop Computers 1 tbsp. fennel seeds

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Laptop Computer 1/2 tsp. ground coriander

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Desktop Computer 1 egg, lightly beaten

Notebooks 2 tsp. vanilla extract

Lenovo 4 tsp. orange flower water

Hard Drive 3 1/2 cups flour

Travelstar 1/2 cup dried currants

Gateway 1/3 cup golden raisins

Laptop Parts 1/3 cup finely chopped candied orange rind

Software 1/3 cup pine nuts 1. Dissolve yeast in milk in a small bowl. Set aside until foamy, about 10 minutes. 2. Meanwhile, beat butter in an electric mixer and gradually add sugar, beating until mixture is light and fluffy. Stir in fennel seeds and coriander, then add egg, vanilla, and orange flower water, and mix thoroughly. Add milk and dissolved yeast and mix. (Mixture may appear slightly curdled.) 3. Gradually add flour, mixing thoroughly. When dough is smooth, mix in currants, raisins, orange rind, and pine nuts (dough will be moist). Transfer dough to a large greased bowl. Cover with a clean dish towel and set aside in a warm place to rise for 3–4 hours. (Dough may only rise a little; this is a dense bread.) 4. Preheat oven to 375°. Wet hands (dough will be sticky) and transfer to a greased cookie sheet. Shape into a 6'' round and bake until golden, 45 minutes to 1 hour. Cool completely. To serve, cut or break into small pieces and serve with sweet wine, if desired. (Store in an airtight container.)

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IBM Computer, Laptops and Servers

Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread)

Antico Pandolce Genovese (Old-Fashioned Genoese Sweet Bread)

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