Ingredients
- 300 g cornmeal
- butter 200 g plus a little
- 200 g 00 flour
- 200 g sugar
- 50 g raisins
- 50 g candied citron
- 20 g candied pumpkin
- 10 dried figs
- 1 apple
- grappa or anise liqueur
- aniseed
- baking powder
- salt
Find out how to make the original recipe of the Pinza della Befana, a rich dessert that is served during the winter holidays.Soak the raisins in grappa or liqueur. Add the two flours in a saucepan and mix well with 1 teaspoon of sifted yeast, sugar and a pinch of salt. In another pot, bring 2 liters of water to a boil; little by little, add almost all of it to the flour, cooking the polenta for about 20 minutes, stirring constantly so that no lumps form. Remove the polenta from the heat and add the butter, raisins, a glass of the soaking liqueur, a pinch of anise seeds, the cedar, the pumpkin, the figs and the peeled apple, all in small pieces. Put on the fire and cook for another 20 minutes, stirring constantly. Pour the polenta into a buttered pan (24 × 28 cm), with the bottom covered with parchment paper, level the surface with a wet spoon and bake at 200 ° C for 30 minutes, taking out of the oven when the crust is golden brown. Serve the cold tongs, cut into squares.
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