I do not know if "sciughetti" are made in other regions of Italy or if they are known by another name, but in the Marches, this cake is typical of this period of harvest because it is made with the juice. Ingredients: 2 liters of juice, 200 gr. maize flour and some nuts.
The procedure is the same as polenta. It Boil the wort for about 1 hour skimming, ie removing the foam that is formed by boiling. This can be done the day before. Cold liquid is added to the yellow flour and stir with a whisk to prevent lumps. Bring to a boil and simmer for about 30-40 min. (Check the consistency should be like that of polenta), in the last minutes of cooking add the chopped nuts before, then pour into a Flemish (tray of clay).
Bon appetit!
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