It ‘a recipe of traditional Italian cuisine, a Perugia sweet. A funny rough bread of polenta flour that surprises at every bite with its alternation of textures: the crunchiness of the nuts, the crunch of cornmeal, the different degrees of softness green apple and goji berries, to which I added the creaminess and the freshness of fresh fruit.
It ‘a very simple dough to be prepared that allows you to explore your creativity, changing the taste, shape and time when tasting it, just have fun with the combination of ingredients that characterize it.
I made it to the breakfast sandwiches that I stuffed with a fresh fruit cream and pomegranate seeds, but could turn into a salty dough, a cake to be served as an appetizer or sandwich alternative, be filled or to accompany a soup , a salad or a wet fish or meat.
Ingredients for 24 buns:
- 350 g of corn flour for polenta
- 400 ml water
- 150 g walnuts
- 100 g goji berries
- 12 dried apricots (9 for the dough, 3 for the cream)
- 3 green apples (1 apple for the dough, 2 apples for the cream)
- 100 ml oil (coconut or other oil with a mild taste)
- 1 pomegranate
- 2 limes
- flaked almonds
- salt a pinch
How to prepare “Brustengolo”
Heat the oven to 180 ° C and lightly grease the molds for baking cakes (I used the portion molds from Savarin in order to stuff the center of the rolls).
Peel apples and cut into small pieces.
Chop the nuts coarsely.
Wash the lime, dry well, grate the zest, then squeeze them.
Put goji berries and apricots soaked in 400 ml of water for 10 minutes.
Drain the goji berries and apricots from the water to soak and put water in a saucepan and bring to a boil with a pinch of salt.
In a mixer, blend the oil with nine soaked apricots.
Pour into a bowl the cornmeal and dissolve with boiling salted water, you’ll have to make a thick batter and smooth.
Add to the batter the apricot smoothie oil, chopped nuts, goji berries, zest of lime and green apple cut into small pieces.
Pour the mixture into molds and place oiled cakes to bake in the oven for 25 minutes (the important thing any kind of mold you choose the thickness of the dough to cook well should not exceed 2 cm).
Let cool cakes before removing from the molds.
How to prepare the cream
Whisk remaining two apples with the three remaining apricots and lime juice, then add the whole pomegranate seeds and if you want the almond flakes.
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