how to prepare a real Italian buccellato



On these cold afternoons, when we feel like a nice cup of hot coffee or tea, there is nothing better than accompanying it with delicious home-made pastries.


Today we bring you the recipe of an authentic Italian delicacy: Il Buccellato. This delicious ring-shaped cake (also known as bagel) is filled with a variety of nutritious nuts that you can easily get your hands on. 



Ingredients for the dough

  • 1 kg wheat flour
  • 300 gr of sugar
  • 250 gr lard
  • 3 eggs
  • 150 ml milk
  • 1 sachet of yeast
  • grated orange peel
  • vanilla
  • orange juice



Ingredients for the filling

  • 400 gr dried figs El Pajarero
  • 100 gr of raisins
  • 150 gr of walnuts or pistachios
  • 150 gr almonds
  • 200 gr chocolate pieces
  • cinnamon 
  • wine (if you like)





1. Place the butter and sugar in a bowl. Add the eggs one by one, then add the flour, the baking powder, and the grated orange peel. Add everything and form a smooth and homogeneous dough. Once you have it, wrap it with non-stick paper and put it in the refrigerator for an hour.



2. Now it is the turn of the filling. In a saucepan, place the dried figs, 1 beaten egg, the raisins, and the rest of the dried fruits, and add some wine if you like. Mix everything together and heat over medium heat for 10 minutes. Turn off the heat and let it cool.



3. Take the dough out of the fridge and roll it out with a rolling pin until it is 1.5 cm thick, form a rectangle and put the filling across the width as if forming a log. Then roll the dough and shape it into a round until you get the shape of a crown or doughnut. Slightly cut the dough crosswise until the filling is just visible.



4. When it has the correct shape, if you have filling left, place it on top. This will ensure that when it comes out of the oven, it will have an excellent color. If you do not have any filling mixture left, you can brush it with beaten egg. Place in the oven at 180º C, cook for 25 minutes, remove from the oven and brush again with the egg or the mixture. Put back in the oven for 5 to 10 more minutes.



5. To decorate, nuts ,cherries in syrup or polished fruit can be placed on top. It is important to serve it cold, because if you serve it hot, the buccellato may crumble.



Enjoy! :-)

Cod confit with dried figs and roasted almonds


Cod confit with dried figs is a perfect main dish for your next Christmas or New Year's Eve dinner. It tastes delicious and is sophisticated, it's perfect if you want to surprise your guests as well as eating healthily. 


We will add a bit of sweetness thanks to the key ingredient: El Pajarero dried figs, which not only provide nutrients, but will enhance the flavor of the cod, taking it to the next level! 



5 important reasons for preparing this delicious dish

This cod confit recipe is not only delicious, but also very easy to cook. The white fish will provide everything you need, and with hardly any fat. 

It can be prepared in a short time, so it's perfect if you're in a hurry but want something delicious!

A light dish that your digestive system will be grateful for, since these are dates when people eat more than usual.

All the benefits of dried figs in your dish, as they provide fiber, iron, calcium, potassium, magnesium and that sweet touch that will enhance the flavor of the cod.

Although this dish can be enjoyed at any time of the year, when it really excels is during the winter, as it is perfect if you want to warm up with something rich and tasty.



Ingredients for 4 people

  • 1 kg of cod loin
  • 12 dried figs El Pajarero
  • 2 cloves of garlic
  • 2 onions
  • 8 roasted almonds
  • Olive oil
  • Spices to taste
  • Suggested garnish: slices of sweet potatoes and potatoes or grilled vegetables.



6 steps to prepare cod confit with dried figs


1. The first thing is to buy a good cod. If you are lucky enough to have it desalted, even better! We will need a large loin or four small ones depending on your needs. In case you get salted cod, we suggest you soak it a day before. This will remove any excess salt. Wash it, check it for any bones and remove any excess water.


2. A couple of hours before cooking the fish, hydrate the dried figs in warm water, this will allow them to be more tender, juicy, and retain all their properties. Then remove the excess water, cut them into pieces and set them aside.


3. Pour plenty of olive oil in a saucepan. Once it starts to sizzle over medium heat, add the whole garlic, the finely chopped onion and after a few minutes, add the El Pajarero dried figs. Let them cook for about three minutes. The sweetness and color of the dried figs will add a special touch to this recipe. Then reduce the heat and add the cod. Now is the time to season it with the herbs or spices of your choice.


4. From the pan, extract 6 figs and put them in the blender. Blend them with a little of the cooking oil and about 8 roasted almonds to obtain a delicate sauce and set aside.


5. The secret of a good confit is to watch the heat. Keep in mind that the cod will cook quickly. Do not allow the oil to boil. The cod has to cook inside, if you notice that it is browning too much, turn off the heat, cover it and let it cook with the residual heat. Pierce the cod and notice if its center is soft, if it is, it is because our cod is cooked to perfection!


6. Now it is time to plate. Choose a nice plate. Place the cod, decorate with a few pieces of figs, and on one side pour the fine fig sauce. As garnish you can choose sweet potatoes, potatoes or baked eggplants or why not, some good old grilled vegetables. The combination of the rich flavors of the ingredients of this delicacy will delight the senses of all your guests. Enjoy this incredible restaurant quality dish!


Happy Holidays!