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.
- 400 gr yellow polenta flour
- 600 gr. Flour 00
- 100 gr butter
- 1.6 liters boiling milk
- 150 grams of sugar
- 1 sachet of baking powder
- 250 gr walnut kernels
- 200 gr. Sultanas raisins with rum or marsala
- 100 gr of dried figs soft in chunks
- 100 gr of pine nuts
- 2 apples
- Fennel seeds
- Grated lemon peel (yellow only)
- 2 eggs
- 30 g. butter
- A pinch of salt
- 1 l. milk."
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!