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Feb 9, 2016

Column | Little Cuisine of Lake Como

Pan Mataloc – bread with walnuts and sultana

200 gr rye flour

40 gr white flour type 00

A pinch of yeast

20 gr butter

50 gr sugar

One teaspoon honey

A pinch of salt

5 dried figues



How to prepare:
Put in a basin rye and white flour, honey sugar and room temperature butter. Knead gently. If necessary add a bit of water. Cut dried figues in little pieces. Ad dried figues, sultana and walnuts. Model a little ball. Put it on a baking tray covered by greaseproof paper and cook it in oven at 160°degree for an hour.

Once cooled serve it in slices with cream of your choosing.

Here the link with all the recipes of our Little Cuisine of Lake Como