Pan de ramerino (rosemary buns)

Yield: 8 servings

Measure Ingredient
3 ounces Sugar
1½ cup Olive oil
2 \N Sprigs fresh rosemary
4 ounces Raisins
2 tablespoons Rosemary leaves*
1 \N Egg

*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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