Gumbana Recipe - Cooking Index
Gumbana Recipe - Cooking Index
| 1 | Strudel Pastry - (see recipe) | |
| 1 cup | 146g / 5.1oz | Walnuts - chopped roughly |
| 1/2 cup | 73g / 2.6oz | Hazelnuts - chopped roughly |
| Zest of 1 lemon | ||
| Zest of 1 orange | ||
| 1/4 cup | 59ml | Candied citron |
| 1/4 cup | 36g / 1.3oz | Semi-sweet chocolate pieces - roughly chopped |
| 1/4 cup | 15g / 0.5oz | Currants - soaked 1 hour in |
| 1/2 cup | 118ml | Verduzzo wine |
| 2 | Eggs - separated, and | |
| Whites beaten until stiff | ||
| 1/4 cup | 49g / 1.7oz | Sugar - plus |
| 3 tablespoons | 45ml | Sugar |
Preheat oven to 375 degrees and grease a cookie sheet.
In a large mixing bowl, combine walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, soaking liquid and stir to combine. Add egg whites and 1/4 cup sugar and fold together.
Roll Strudel Pastry out to a 10- by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at the north end.
Roll the pastry up like a jelly roll from south to north so it appears to be a thick pipe. Make a circle of the pipe by attaching the two open ends like a wreath. Brush with beaten eggs yolks and sprinkle with remaining sugar.
Place on cookie sheet and bake 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.
This recipe yields 4 servings.
Source:
MOLTO MARIO with Mario Batali - (Show # MB-1D09) - from the TV FOOD NETWORK
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