The term pasimata has two possible derivations: from Latin pasimatum means “bread baked in the ashes,” or the Byzantine pasimet“unleavened bread”. It is a typical Easter bread of the Lucca area, which can be prepared in different ways.
According to tradition, is prepared the day before Easter and, together with the eggs contained in a little basket, is brought to the morning Mass, to receive the blessing.
The version prepared in Garfagnana is a cake that require a long process of preparation, and is also called Fogaccia Pasquale, or schiaccia. There are two more ingredients respect to the others recipes: eggs and raisins. In addition, the doses of sugar and butter are greater, resulting in a richer flavour, also thanks to the presence of liquor and lemon zest.
What do you need:
500 gr of flour
100g of butter
200 gr of sugar
the grated rind of ½ lemon
1 cup of milk
15 gr of anise
25 gr of yeast
Vin Santo
100 gr of raisins
3 eggs
How to do it:
The long preparation must begin on friday evening: dissolve the yeast in warm milk, add the flour, as needed, and let the “levame” obtained stand until the next day.
The following day, put the raisins in the vin santo to revive; Place the flour on a flat surface in a volcano shape and add 2 eggs, sugar, softened butter, a glass of vin santo and the yeast prepared the night before.
Knead vigorously and then let the dough rest until it has doubled in volume.
Then knead again incorporating also the anise, the raisins and the lemon zest. Kneat again for 10 minutes and then divide it in different loafs. Buttered and dusted with flour a baking dish and arrange the “pasimate”, then brush them with a beaten egg. incise lengthwise with a knife and let rise again.
Cook them in the oven for about 40 minutes at 180°. The period of cooking varies according to their size.
This recipe is recommended by the site Arsia, traditional food and products of Tuscany.