For the dough
- 370 g of 00 flour
- 160 g of water
- 80 g of extra virgin olive oilù
- 1 pinch of salt
For the filling
- 3 apples – about 500 g
- 100 g of sultanas
- 40 g of rum
- 80 g of walnuts
- 60 g of pine nuts
- 100 g of sugar
- 3 g of cinnamon powder
- 10 g of bitter cocoa powder
- the zest of 1 lemon
To garnish
- 100 g of alchermes
- icing sugar to taste
Method
Soak the raisins in warm water to rehydrate them. Knead the flour with a little warm water where we previously dissolved a pinch of salt and the oil. Work the mixture until it is stringy: at this point form a ball, cover it with cling film and leave it to rest in the refrigerator for about 2 hours.
For the filling, peel the apples, remove the core, cut them into cubes and place them in a bowl with the sugar, cinnamon, cocoa, grated lemon zest, pine nuts, chopped walnuts, raisins (prepared and drained) and rum. Mix to combine the ingredients well.
Roll out the dough with a rolling pin on a lightly floured surface until you obtain a sheet of 40 x 55 cm. Spread the filling on the sheet, leaving some free space on each side, then roll it up starting from a long side, leaving the closure facing down. Pinch the ends to close it well, twist it into a spiral and transfer it to a baking tray lined with baking paper.
Brush the surface of the Rocciata with oil and bake in a static oven preheated to 170° for about 1 hour.
Once cooked, let it cool and then brush the surface with alchermes, sprinkle with icing sugar and serve!
Translation made by an automatic tool
