A classic of Lombard cuisine, in a double-layered version filled with Nutella®. Because in Milan you are creative with everything, even with tradition
Milan is a city in constant motion: it is in a hurry to do, to change, to reinvent itself. It is the city of creatives, young entrepreneurs, fashion and design. But it is also the city of aperitifs, gourmet restaurants, brunches and new rituals. Because Milan reinvents its traditions, even at the table.
The Milanese are diverse, they come every day from the hinterland, they move from all over Italy or from other continents, but they all have one thing in common: they changed their lives and came here to follow their passions. Regional cuisines, spices and flavors from the world, Milan is a cosmopolitan city that does not set limits to the imagination, and that is not afraid of breaking the rules to write new ones. From yellow risotto to cutlet, nothing is sacred and everything is a matter of experimentation – sbrisolona included.
The sbrisolona is one corn and almond cake typical of Lombardy: it is an ancient dessert, crumbly and with a rich flavor and which, as the name suggests, crumbles easily. It is broken and eaten with your hands, it is prepared very easily, and to give it a contemporary touch, we have revisited its shape, making it even more delicious: a two layers and stuffed with Nutella®.
To do this we asked two genuine Milanese for a hand: Sergio and Monica, designer and founders of a Milanese accessories brand, iconic and now famous all over the world. Is Milan reinventing its traditions? They started by rethinking the sad computer covers and the usual neoprene, finally giving it a style (and a soul). For us they reinterpreted the sbrisolona.
Ingredients for 6 people
125 g soft wheat flour
100 g shelled almonds
100 g sugar
75 g corn flour
110 g ointment butter
1 egg yolk
a pinch of salt
Lemon peel
1/2 pc vanilla pods
90 g Nutella®
powder sugar
Method
Coarsely chop the almonds. In a bowl, combine the flour and butter and crumble with your fingertips, add the sugar and continue to knead. Add the yolk, the grated rind of half a lemon and the seeds of half a vanilla pod, lastly the chopped almonds and a pinch of salt. Distribute the dough, crumbling it into 2 cake pans (ø 16/18 cm) lined with baking paper, rolling it out in a 1.5 cm layer. Bake at 160 ° C for 25 minutes in a static oven.
Once cooked, remove from the pan, let it cool and spread Nutella® on one of the two cakes, remaining one cm from the edge, lay the other sbrisolona on top and press lightly.
Before serving, add a light dusting of icing sugar on the surface.
Credits:
Protagonists: Monica Battistella – Sergio Gobbi
Production house: MIA production
Executive producer: Vanessa Valerio – Luca Caliri
Director: Alberto Cozzutto
Food stylist: Elisa Lanci
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