ALSO FOR VEGETERIANS
The Pinsa, or Pinza, is a typical dessert of Veneto, Friuli and some valleys of Trentino. Even with the same name are also desserts completely different depending on the location, but in the northeastern regions has some simple and special features, and you can find two very distinct variations, the leavened Pinsa, typical of the area to the left of the Piave, and the unleavened Pinsa, typical of the area to the right of the Piave.
The ingredients, simple and typical of the rural tradition, are today richer than in the past. Stale bread, milk, eggs, sugar, dried fruit, raisins, fennel seeds and apples are kneaded together to form a low cake, almost like a “pizza”.
This dessert that is usually consumed during the Christmas holidays, was cooked until the middle of the twentieth century under the ashes of the hearth, and today is the favorite dessert of the Epiphany.
Nothing more awarded waiting for tomorrow’s occasion.
Ingredients
400 gr yellow polenta flour
600 gr 00 flour
100 gr butter
1.6 liters boiling milk
150 gr sugar
1 sachet of yeast
250 gr walnut kernels
200 gr raisins soaked in rum or marsala
100 gr soft dried figs in chunks
100 gr pine nuts
2 apples
fennel seeds
grated lemon peel (yellow only)
2 eggs
30 g butter
A pinch of salt
1 l. milk
Method
We start by mixing well the two flours, the sugar and the sachet of yeast. Dissolve the butter in boiling milk and add it little by little in the flour. We mix paying attention not to form lumps. We add all the other ingredients, mix and let rest for an hour. We oil a baking tray and fill it with the dough. Cover the surface with slices of apple and sprinkle with sugar. Preheat the oven to 180 degrees and bake for an hour. Allow the dessert to cool well before serving.
…Good appetite and Happy Epiphany!
