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Pan de ramerino (rosemary buns)

Yield: 8 Servings

Ingredients:

• 3 oz Sugar
• 1 1/2 c Olive oil
• 2 Sprigs fresh rosemary
• 4 oz Raisins
• 2 tb Rosemary leaves*
• 1 Egg

Instructions:

*Finely chopped. -- Add the sugar to the bread recipe that follows work into a dough and leave to rise in a warm place until doubled. Meanwhile in a small pan heat the olive oil slowly with the rosemary sprigs. Discard this rosemary. Put the dough on a table and mix the olive oil into it. Add raisins and chopped rosemary and form into buns of 3 in. diameter. Make a cross on the top with a pair of scissors brush with the egg (beaten) and bake until golden (20-30 mins) in a 400F oven. Both recipes from A TABLE IN TUSCANY CLASSIC RECIPES FROM THE HEART OF ITALY by Leslie Forbes Penguin Books 1989.

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