Brustengolo

In ancient times, the small villages around Perugia used this rustic, dry but delicious dessert because of the abundance of maize flour.

Ingredients

• 350 gr maize flour
• 1 litre water
• 1 thinly sliced apple
• 100 gr raisins
• 1 tablespoon grated lemon skin
• 100 gr sugar
• 100 gr pine kernels
• 200 gr walnut kernels
• aniseeds
• half cup anisette
• half cup olive oil

Preparation

Pour the flour on the working surface and form a well in the middle of the mound of flour, then add warm salted water and start kneading until you get a sort of soft polenta. Gradually mix the remaining ingredients and spread the mixture into a medium size aluminium baking sheet, previously greased. The dessert must be 2 centimetres high. Pre-heat oven to 180 degrees Celsius and bake for 20/30 minutes.

Store at a temperature of about 6/8 degrees Celsius for three days maximum.

Serve it cold.