Pie «Pinza» (festive meals, Italy)


300 gr. cornmeal

200 gr. wheat.

200 gr. Sahara,

200 gr. butter.

1 apple,

50 c. raisins, figs, candied cranberries, apricots (Recipe indicated candied peel)

50 c. shot of liquor

1 h. L. anise seeds (replaced Dittany)

1 h. L. disintegrant.


Raisins soaked in liqueur.

Mix the two kinds of flour, sugar, salt and baking powder.

Heat 1 liter. water. not boiling and pour over the flour mixture. Stir constantly.

Half readiness add butter, seeds and dried fruits (pieces).

Apple slices in the end, too.

Please be ready, if necessary, top up with water to make a porridge of medium consistency. Leave to cool slightly. Form or lay a sheet of paper and grease with butter (I have silicone molds, which I do not greased)

Bake at 180 degrees. to medium brown. It should be a little dark, but not burnt.

Enjoy your tea!

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