In breve
The dish in short
- A sweet yeast dough of flour, egg and yolk, milk, butter, sugar and honey, made in two stages: risen about an hour, then rested 30 minutes.
- The filling: walnuts, some caramelised, rum-soaked raisins, pine nuts browned in butter, amaretti and biscuits, sugar, lemon zest, vanilla and plum grappa.
- The filling rests at least a day and must be moist; the region's product sheet asks for at least 40% filling by raw weight.
- Rolled up like a strudel, stretched to 70 cm–80 cm and coiled into a compact snail in a buttered 20 cm round tin, then risen until doubled.
- Brushed with egg white, sprinkled with sugar and baked at 160 °C for about an hour.
Il video, Cividale del Friuli, Friuli-Venezia Giulia
Gubana
The video: Spiral cake of the Natisone valleys, filled with walnuts and raisins
The feast cake of the Valli del Natisone and Cividale del Friuli: a soft yeast dough rolled round walnuts, raisins, pine nuts and amaretti moistened with plum grappa, coiled into a tight snail and baked in a round tin, one of the region's traditional food products. The video is an illustration; the recipe has the exact quantities, temperatures and times.
- Serves
- 6
- Hands-on
- 1 h 12 min
- Cooking
- 1 h 15 min
- Video
- 11 s
Passo dopo passo
The steps, in photos
The video shows the main moments; these are all 22 steps, as in the recipe.
Altri video
