martedì 23 marzo 2010

pan di ramerino



E' una preparazione della tradizione toscana, questi piccoli pani semidolci, dal tenue aroma di rosmarino, vengono preparati nel periodo pasquale.


Ingredienti:
500gr farina W 300 (in alternativa manitoba commerciale tagliata con il 30% di farina per pizza)
300gr acqua
75gr zucchero
40gr oli evo
15gr strutto
8gr sale
6gr lievito fresco
1 cucchiaino di lecitina di soia (facoltativo)
1 cucchiaino di malto (o miele)
1 cucchiaino di rosmarino fresco tritato finemente
1 cucchiaino di aghi di rosmarino fresco
1 albume per pennellare
120gr di uvetta fatta rinvenire in acqua tiepida e ruhm

Per la glassa, portiamo ad ebollizione 30gr di acqua con 30gr di zucchero ed altrettanto di glucosio.

Sera: Portiamo a bollore 200gr di acqua con il rosmarino titato, lasciamo raffreddare.
Ripristiniamo il peso dell’acqua, sciogliamo 4gr di lievito, aggiungiamo 100 gr di farina (se si dispone di manitoba va usata in purezza), mescoliamo bene e poniamo in frigo a 5°, in un recipiente ben coperto, per ca. 12 ore.

Mattino: tiriamo il poolish fuori dal frigo, diamo una mescolata e lasciamo a temperatura ambiente.

Nel frattempo polverizziamo la lecitina nel macinacaffè, stemperiamola nei 100gr di acqua rimanenti, leggermente intiepidita, aggiungiamo i 2gr di lievito, il malto, 80gr di farina, mescoliamo e lasciamo gonfiare.

Scaldiamo l’olio con gli aghi di rosmarino finché questi cominciano a sfrigolare, spegniamo il fuoco e lasciamo raffreddare.

Versiamo nella ciotola dell’impastatrice i due preimpasti quasi tutta la farina restante ed avviamo la macchina con la foglia a velocità 1. Inseriamo il sale e poco dopo l’ultima parte di farina, lasciamo incordare a vel. 1,5. Inseriamo lo strutto e , all’assorbimento, l’olio filtrato a filo; ribaltiamo l’impasto ed avviamo con il gancio a vel 1,5, impastando finche la massa non diventi liscia, semilucida e molto elastica.
Inseriamo le uvette strizzate e leggermente infarinate e lasciamo che si distribuiscano nell'impasto a bassa velocità. In alternativa, allarghiamo l'impasto sulla spainatoia, distribuiamo le uvette, arrotoliamo ed impastiamo a mano delicatamente.






Copriamo la ciotola e poniamo a 26° fino al raddoppio.









Rovesciamo l’impasto sulla spianatoia e diamo un giro di pieghe del tipo 1, copriamo a campana.








Trascorsi 20’, porzioniamo l’impasto in pezzi da 80gr ed avvolgiamo a sfera senza stringere eccessivamente.







Poniamo nelle teglie ben distanziati e, dopo qualche minuto, appiattiamo leggermente le sfere, pennelliamo con albume.

Copriamo e poniamo a lievitare a 26° fino al raddoppio.

Pennelliamo di nuovo con albume pratichiamo con le forbici un taglio a croce o quattro tagli incrociati con una lametta unta con dell’olio ed inforniamo a 180° con vapore per ca. 14’ o fino a coloritura.










Appena fuori dal forno, pennelliamo con la glassa e lasciamo raffreddare.




205 commenti:

  1. è uvetta quella? perchè tra gli ingredienti non mi pare d'averla vista.
    che alveoli signori..che alveoli!!!

    RispondiElimina
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  2. Questi li provo subito, sembrano così soffici!! io adoro il rosmarino quindi non mi scappano. Ma la lecitina di soia a cosa serve?

    RispondiElimina
  3. che belli....poi senza uova nell'impasto mi interessano particolarmente... devono essere proprio saporiti! Grazie Adriano..
    p.s. ho usato la finta sfoglia per fare delle pizzette...grazie, sono state un successone!!

    RispondiElimina
  4. grazie per la dritta. è sempre un piacere passare da te!

    RispondiElimina
  5. che bellissimo impasto!!!
    Non li conoscevo.

    RispondiElimina
  6. Che buoni! Stasera comincio.
    Domanda: quando dici "taglio a croce"intandi con le forbici?

    RispondiElimina
  7. che bontà, non conoscevo affatto questi panini! me li mangerei tutti in un sol boccone! poi il rosmarino è in assoluto la mia erba aromatica preferita, li proverò, grazie!

    RispondiElimina
  8. Ciao! prorpio bellissimi questi panetti: dal sapore dolce e il profumo fresco!!
    da provare!!
    baci baci

    RispondiElimina
  9. Il pan di ramerino!!! Che sorpresa! Li faccio spesso, ma con la ricetta che ho io raffermano presto. Mi ero sempre chiesto come fare una biga o poolish adatti e non ero mai giunto ad una conclusione. Questi li provo di sicuro! Grazie!

    RispondiElimina
  10. Adriano, li proverò sicuramente..!! Saranno buonissimi...!
    Se aumento la quantità di uvetta posso lasciare invariati gli altri ingredienti??

    RispondiElimina
  11. Da insaziabile divoratrice di pan di ramerino proverò presto sicuramente anche questa ricetta! I tagli però rigorosamente quattro incrociati (tipo filetto) e più profondi :-)!!!!! come sempre
    grazie mille! irene

    RispondiElimina
  12. Da appassionanta estimatrice di tutto ciò che è fonte di storia gastronomica della nostra meravigliosa Italia, ti ringrazio infinitamente per aver eseguito e condiviso con tutti noi questa che è solo in apparenza una umile ricetta ma che grazie alla tua impeccabile bravura e generosità si è trasformata in un capolavoro da far invidia a tutti quei mediocri panettieri che qui a Prato, in Toscana, tutti i giorni ci proprinano la stessa mediocre mercanzia. Grazie Adriano, continuerò a seguirti con grande stima e sincero affetto perchè sei una persona dalla mente geniale e dalle mani d'oro. Anna

    RispondiElimina
  13. se togli il rosmarino e aggiungi uvetta e anice ottieni la variante pistoiese, le SCOLE ! :D

    RispondiElimina
  14. il mio babbo li adora e quando capita a Siena ce li porta sempre di deliziosi.
    Ora che ci hai dato la ricetta, tu che sei la mia garanzia, mi sa che la prossima volta glieli porto io !
    grazie!

    RispondiElimina
  15. Ciao Adriano.
    Ho trovato una foto del tuo blog su un sito fb, ovviamente senza alcun rimando qui.
    Vedi tu che fare ;)
    La trovi qui: http://www.facebook.com/photo.php?pid=40315&id=100000790107657

    RispondiElimina
  16. cuochella, maria teresa, perdo sempre qualcosa per strada, meno male ci siete voi;)

    elenuccia, la lecitina serve a legare l'olio, migliorare il volume e prolungare la durata.

    elisabetta, puoi aumentare l'uvetta di una trentina di grammi, senza variare altro.

    irene, io li ho visti anche con il taglio a croce. I tagli più profondi, in una pasta morbida come questa si possono fare solo appena formati, ma l'effetto sulla mollica non è lo stesso.

    anna, ti ringrazio tantissimo, se li provi fammi sapere.

    luvi, sai che non le ho mai sentite?

    banshee, vengo a curiosare ;)

    sarah, ti ringrazio, ho provveduto;)

    Grazie a tutti gli altri!

    RispondiElimina
  17. le scole non le avevo mai sentite nemmeno io, me ne hanno data la ricetta ieri, e sì, rosmarino e formatura a parte diciamo che somigliano molto al pan di ramerino!
    adria', vabbè i complimenti al tuo pan di ramerino sono superflui, ma te li fo lo stesso... mitico!! :)))

    se guardo il mio pan di ramerino, uno dei miei primi lievitati 2 anni fa, mi vengono i brividi... e pensare che all'epoca mi pareva così bello ;-)

    @gaia ma il pan di ramerino non è fiorentino??

    RispondiElimina
  18. Potrebbero essere la versione salata degli hot cross buns. Veramente deliziosi!

    RispondiElimina
  19. Bellissimo questo pane, credo sia buonissimo e profumatissimo!!
    Complimenti

    RispondiElimina
  20. Davvero interessanti, come tutto il tuo blog. Tornerò a trovarti con piacere. Un saluto. Deborah

    RispondiElimina
  21. Adria', che te lo dico a fare... I tuoi sono meglio di quelli fatti dai Toscani e la tua ricetta è tecnologicamente e organoletticamente migliore rispetto a tante tradizionali (o presunte tali) che circolano!

    RispondiElimina
  22. Gentile Adriano, cosa posso dire dopo aver provato la tua ricetta, se non che mi ha entusiasmata per la sua semplice eleganza. Un pane leggermente briosciato e delicato, impreziosito dal profumo avvolgente del rosmarino e la deliziosa, ma persistente, dolcezza dell'uvetta.
    Dopo averlo religiosamente gustato in famiglia, ho voluto condividerlo con amici ed a loro, il giorno successivo, l'ho presentato tagliato a fette spesse 2 cm, leggermente tostate, ed accompagnate da una crema al Vin Santo del mitico Iginio Massari.
    E' un prodotto che adoro e lo preparo da tanti anni grazie alla ricetta di Paolo Petroni, leggermente modificata, ma egli non me ne voglia se d'ora in poi adotterò più spesso la tua. Anna

    RispondiElimina
  23. Mi ero dimenticato di scrivere che l'idea di bollire il rosmarino e usare l'acqua di infusione è azzeccatissima.

    RispondiElimina
  24. Che meraviglia, quando ero piccola erano una merenda abituale, insieme alle pizzette romane. Ci proverò subito a farli. E non solo questi, ho visto cose deliziose.
    Ciao Susi- Livorno

    RispondiElimina
  25. paolè, guarda che il tuo non ha nulla da invidiare ;)

    anna, sono contento sia stata di tuo gradimento.

    grazie di cuore agli altri.

    RispondiElimina
  26. fantastico questo blog, e tutte queste ricette!

    Da fan di pane e focaccia ne prenderò qualche spunto e nel frattempo vi consiglio questa focacceria... ne ho trovato anche un video..

    http://www.youimpresa.it/community/ristorazione-e-turismo/focacceria-ligure-e-non-solo-caff%C3%A8

    RispondiElimina
  27. Ciao Adriano, Buona Pasqua.
    Ho realizzato anche questi meravigliosi panini, ottimi .
    Un abbraccio.
    Lucy

    RispondiElimina
  28. L'altra mattina, sono uscita da lavoro un secondo per comprarmi la colazione e arrivata al forno li avevano appena sfornati..da buona toscana non so resistere ai panin di ramerino..mmm.li adoro!!!e i tuoi sono davvero invitanti :) fai delle foto davvero belle, ti consiglio di partecipare al concorso di Santa Cristina http://www.santacristina1946.it/stappaescatta
    si vince un iPad2!! Baci e complimenti!! Livia

    RispondiElimina
  29. livia, ti ringrazio, ma i concorsi non fanno per me...

    RispondiElimina
  30. ciao Adriano scusa la mia ignoranza ma quando parli di lievito fresco cosa intemdi? mi rispondi? grazie e complimenti sei FANTASTICO

    RispondiElimina
  31. ciao, vorrei provare questa ricetta ma sono vegetariana con cosa posso sostituire lo strutto?
    grazie
    laura

    RispondiElimina
    Risposte
    1. Con pari peso di burro o margarina, o altri 10gr di olio.

      Elimina
    2. grazie mille!
      provo e poi ti dico
      laura

      Elimina
  32. Sono riuscita a rifarli uguali alla tua foto, grazie per la ricetta che spiega bene anche a chi non è del mestiere. Ho solo un dubbio:quando aggiungere lo zucchero nell'impasto? Sono 45 gr ho capito bene? Ciao grazie

    RispondiElimina

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