Ingredients
- Salt: 1 pinch
- Eggs (medium-large) 1
- 00 flour 125 g
- 30 ml lukewarm water
- Extra virgin olive oil 1 tablespoon
- Apples 750 g
- 60 g sugar
- Ground cinnamon, 1 teaspoon
- 25 g pine nuts
- 50 g raisins
- Rum, 2 tablespoons
- Lemon peel 1
- 100 g butter
- 75 g breadcrumbs
To make the Apple and Dried Fruit Campagnola, start with the dough: in a bowl, combine the sifted flour, salt, egg, water, and oil. Begin kneading vigorously just long enough to make the dough firm. Lightly grease the work surface and knead briefly until the dough is smooth and elastic. When finished, shape it into a ball, brush it with oil, cover it with plastic wrap, and let it rest for half an hour in a cool place. Meanwhile, soak the raisins in lukewarm water; in a skillet, melt 50 gr of butter, and when it sizzles, toast the breadcrumbs. Stir with a wooden spoon to prevent burning and let them brown for a few minutes, then turn off the heat and let them cool slightly. Next, peel the apples, remove the cores, cut them into four wedges, and then into thin slices; pour the apples into a large bowl and add the sugar, pine nuts, grated lemon zest, a pinch of cinnamon, and the well-drained and squeezed raisins: the ingredients should release their aromas, but they shouldn’t macerate for too long so the sugar doesn’t release too much liquid. Melt the butter in a small saucepan over low heat. Then take the dough and roll it out on a lightly floured kitchen towel, forming a rectangle measuring about 35×45. Brush the surface—except for the edges—with a little melted butter and sprinkle with toasted breadcrumbs; this layer will help absorb the juices the apples release during baking. Spread the apple mixture over it; roll up the cake from the long side, being careful not to tear the dough (you can use the kitchen towel it’s resting on to help); seal the sides tightly so the filling doesn’t leak out during baking. Then place the roll on a baking sheet lined with parchment paper, with the seam facing down, and brush it with melted butter before placing it in the oven. Bake in a preheated conventional oven at 200° for about 40 minutes (or in a convection oven at 180° for 30 minutes). Once cooked, you can dust the cake with powdered sugar and serve it warm, cut into slices. We recommend pairing this recipe from the Taverna degli Artisti (MB) with a glass of Tre Colli Recioto di Soave DOCG.
