Pitta ‘Mpigliata is a Calabrese Christmas cake that features honey as its star. It is pronounced PEE-TA IM-PEE-LIA-Ta. It is always a treat to eat this and today I learn from the Master, my mom Nilde. The fruits, nuts, and olive oil in the dough ares simple ingredients and staples in Calabria. However, the recipe is a little different and may seem complex. Take your time and it is worth it. There are many ways to roll this cake. We like to make rosettes which is very traditional. The dough is rolled around the nuts and fruit to create the perfect sweet combination. You can watch the video following the printable recipe and see how she made them
My Nonna Emilia and my mom
Nonna Emilia had no written recipes, but we all learned about how the dough should look and feel. Today my mom has the small red book. It has basic steps that she understands. A glass of this, and one of that. I ask: “how much does a glass hold?” “You know”, she says. Mom says that recipes should be held in your hands. By doing , you know. Reminds me of our teaching strategy stating that we learn by doing. I remember my nonna’s dough being simple and how she used her rolling pin to make it even and thin. My mom does the same. I watch closely as mom forms an oval and then spreads the nut and fruit mixture over it. My favourite part has always been watching the honey ooze over the whole thing.
Another of my mom’s famous Calabrese Christmas Recipes on the blog https://recipesatmytable.com/calabrese-turdilli/
My mom and her little red book. Ready to Make Pitta ‘Mpigliata.
Ingredients for pitta ‘mpigliata
- 10 eggs
- 6 tsp baking powder
- 12 tsp sugar
- 1/2 cup crisco oil
- 1/2 cup canola oil
- 7 cups of flour (plus some for dusting onto board)
- raisins
- ground walnuts
- Liquid honey
- Sambuca liqueur (optional)
Process
Chop the nuts and put the raisins in a bowl. Some recipes soak the raising in a liqueur like Sambuca and you can do so. Make sure that you drain and remove all the liquid before using. Make sure that the honey is runny. If it is solid soak, it in some water. You can use a stand mixer if you like and attach the paddle. We like to make these by hand. First put the eggs into a large bow. Add in the two types of oil and mix well.
Next add the flour a little at a time. Now follow in with the baking powder and sugar. Give it a good stir.
Place dough onto the counter and add a bit more flour on surface to knead it a bit. The dough should be soft and shinny,
Divide the dough into half and then into fifth. We made 10 small ones. Flatten each piece of dough and roll out into a circle. Spread the nuts, followed by honey in a circular motion and the the raisins onto the dough.
I cut each circle into 6 strips using a pasta cutter. If you don’t have a pasta cutter, use a pizza cutter. Roll the smallest strip and make it the centre. Brush the edges of the circle with some cold water to help the rosettes stick together. It looks like a rosette. Place the other rolled strips with the seam side towards the centre rose.
Use baking string to tie the roses together in a bundle around the centre.
Sprinkle with some white sugar.
Pitta ‘Mpigliata
Ingredients
- 10 eggs
- 6 tsp baking powder
- 12 tsp sugar
- 1/2 cup crisco oil
- 1/2 cup canola oil
- 7 cups of flour
- raisins
- ground walnuts
- Liquid honey
- Sambuca liqueur optional
Instructions
-
Chop the nuts and put the raisins in a bowl. Some recipes soak the raising in a liqueur like Sambuca and you can do so. Make sure that you drain and remove all the liquid before using.
-
Make sure that the honey is runny. If it is solid soak, it in some water.
-
You can use a stand mixer if you like and attach the paddle. We like to make these by hand. First put the eggs into a large bow. Add in the two types of oil and mix well.
-
Next add the flour a little at a time.
-
Now follow in with the baking powder and sugar. Give it a good stir.
-
Place dough onto the counter and add a bit more flour on surface to knead it a bit. The dough should be soft and shinny,
-
Divide the dough into half and then into fifth. We made 10 small ones.
-
Flatten each piece of dough and roll out into a circle. Each piece should be spread into 1/8 of an inch. Spread the nuts, followed by honey in a circular motion and the the raisins onto the dough. Ensure that you use a little cold water to brush the edges of the dough before rolling into rosettes.
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Place the smallest rosette onto a baking sheet lined with parchment paper. Now follow with the other rosettes in a circle. Ensure that the seams face toward the centre.
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Tie the rosettes together with baking string and sprinkle with a little sugar on top.
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Place into a 350F oven for 1 hour or until golden brown.
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Remove from oven and let cool. Theses freeze really well.
Recipe Notes
This makes 10 small pies
You can also divide the recipe in two and make 5 pies
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