Befana’s pinza
Soak the raisins in warm water for a couple of hours at least, then drain and dry them.
Cut the dried figs and the peeled apple into pieces.
Mix them with raisins, pine nuts, the grated zest of half a lemon, half an orange and a pinch of powdered cinnamon.
Heat up two liters of milk in a saucepan, add a pinch of salt and the pieces of butter bringing the liquid to the boil.
Meanwhile, mix together the flours and sift them on the boiling milk, stirring with a small whisk.
Cook this "polentina" for fifteen minutes, stirring it then remove from heat and immediately stir in the fruit mixed with sugar and a glass of Grappa, stirring after each addition.
Finally add the beaten eggs and the sieved yeast.
Pour the mixture into a buttered and sprinkled with bread crumbs "text" (large pan of copper), sprinkle icing sugar on the cake and bake in oven at about 160° for about an hour. Serve warm or at room temperature.
Recommended Grappa:
Sarpa di Poli
Recipe from the book "Grappa & Cucina. Nella tradizione delle Venezie".
- Ingredients:
220 g maranello cornmeal
100 g white flour
150 g granulated sugar
120 g butter
80 g raisins
40 g pinenuts
100 g dried figs
A big apple
2 eggs
A little baking powder
Grappa
Fresh milk
Grated orange zest
Salt
Powdered cinnamon - Author:
- Sergio Boschetto, Galliano Rosset, Amedeo Sandri
- Typology:
- Dessert
- Preparation time:
- 40 minutes + 1 hour for cooking
- Notes:
