Classic Friulian Cake: Gubana
- 1 cup roughly chopped walnuts
- 1/2 cup roughly chopped hazelnuts
- 1 lemon, zested
- 1 orange, zested
- 1/4 cup candied citron
- 1/4 cup roughly chopped semisweet chocolate pieces
- 1/4 cup currants, soaked 1 hour in 1/2 cup Verduzzo wine
- 2 eggs separated, whites beaten until stiff
- 1/4 cup sugar, plus 3 tablespoons
- Strudel Pastry, recipe follows
- Strudel Pastry Austro-Italian Style:
- 4 ounces butter, plus 12 ounces, cold
- 1 teaspoon salt
- 2 1/2 cups all-purpose flour plus 1 cup
- 1/2 cup ice water
Preheat oven to 375 degrees F and grease a cookie sheet.
In a large mixing bowl, combine the walnuts, hazelnuts, lemon zest, orange zest, candied citron, chocolate pieces, currants, and soaking liquid and stir to combine. Add the egg whites and 1/4 cup sugar and fold together. Roll the pastry out to a 10 by 16-inch rectangle and position the longest side parallel to the work surface edge. Spoon the filling over the pastry evenly, leaving 2 inches uncovered at 1end. Roll the pastry up like a jellyroll from south to north so it appears to be a thick pipe.
Make a circle of the pipe by attaching the two open ends like a wreath. Brush with the beaten eggs yolks and sprinkle with the remaining sugar. Place on a cookie sheet and bake for 50 minutes. Allow to cool before cutting. Serve with Verduzzo wine.Strudel Pastry Austro-Italian Style:
In a food processor, place 4 ounces butter, 1-teaspoon salt, and 2 1/2 cups flour and blend until texture of breadcrumbs. Slowly add ice water until dough comes together. Remove and form into a ball, then flatten it into an 8 by 10-inch rectangle and place in refrigerator. This is called the pasta mixture.
In a food processor, place the remaining butter and 1 cup flour, and mix until blended and scrape out on to board. Working quickly, form this mixture in a 4-inch square and place in refrigerator. This is called the burro mixture.
After 1/2 hour, when the 2 mixtures are similar in texture, place pasta mixture on a well-floured clean marble surface. Place burro mixture in center and fold the pasta mixture over it, like wrapping a gift. Flatten with a rolling pin and roll out to an 8 by 16-inch rectangle, flouring regularly. If butter comes to surface, flour the spot heavily and continue working. Fold bottom third up and top third down to form a small package and turn 90 degrees clockwise. Pat dough with rolling pin to adhere and roll out to large 8 by 16-inch rectangle again. Repeat folding process and refrigerate 30 minutes, covered in a moist cloth. Remove and repeat the rolling-and-folding process 3 times. Allow 30 minutes refrigeration between each maneuver. The dough is now ready and will keep in the refrigerator 10 days, wrapped tightly in plastic wrap.
Recipe copyright 2001, Mario Batali. All Rights Reserved