{"id":6749,"date":"2014-08-04T10:40:49","date_gmt":"2014-08-04T10:40:49","guid":{"rendered":"https:\/\/blogs.transparent.com\/italian\/?p=6749"},"modified":"2014-08-05T09:03:38","modified_gmt":"2014-08-05T09:03:38","slug":"la-sbrisolona-di-vilma","status":"publish","type":"post","link":"https:\/\/blogs.transparent.com\/italian\/la-sbrisolona-di-vilma\/","title":{"rendered":"La Sbrisolona di Vilma"},"content":{"rendered":"

Looking for a simple and delicious dessert? This cake which my friend Vilma made for my birthday is just the thing, la sbrisolona con ricotta<\/span><\/strong><\/a>. The name sbrisolona<\/strong> comes from the verb sbriciolare<\/strong> (to crumble), so a sbrisolona<\/strong> is a crumbly cake. It originally comes from the town of Mantova<\/strong> in Lombardy, where it is considered il dolce pi\u00f9 rappresentativo della cucina mantovana<\/strong> (the classic mantovano dessert). The traditional sbrisolona<\/strong> is made from maize flour, plain flour, almonds, sugar, eggs, lemon rind, and suet, which nowadays is partially or entirely substituted with butter. The result is a hard but crumbly flattish cake, which you don\u2019t slice with a knife, but break into bits with your hands. You can find the traditional recipe HERE<\/span><\/strong><\/a>.<\/p>\n\n\n\n\n
\"sbrisolona<\/a><\/td>\n<\/tr>\n
Vilma\u2019s delicious sbrisolona \u2026 mi viene l\u2019acquolina in bocca! (my mouth is watering!)<\/span><\/em><\/strong><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

My friend Vilma makes a variation which is much lighter, and has a delicate ricotta filling. Here is the recipe which she used to make my birthday cake:<\/p>\n

\n\n\n\n\n\n\n\n\n
Ingredienti per la base:<\/span><\/td>\nIngredients for the base:<\/span><\/td>\n<\/tr>\n
350 gr di farina 00<\/span><\/td>\n350 grams of plain flour<\/span><\/td>\n<\/tr>\n
125 gr di burro<\/span><\/td>\n125 grams of butter<\/span><\/td>\n<\/tr>\n
150 gr di zucchero <\/span><\/td>\n150 grams of sugar<\/span><\/td>\n<\/tr>\n
1 uovo, sbattuto<\/span><\/td>\n1 egg, beaten<\/span><\/td>\n<\/tr>\n
1 bustina di lievito<\/span><\/td>\n2 heaped teaspoons of baking powder<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Preparation:
\n<\/span><\/strong>Mix the flour, sugar and baking powder together, and put them in a large mixing bowl. Make a well in the centre and put in the butter, which you should cut into small cubes, and the egg. Rub all the ingredients together with your hands until it resembles breadcrumbs, but making sure that you don\u2019t overwork the mixture. Leave it to rest for a few minutes in a cool place. In the meantime prepare the filling.<\/p>\n\n\n\n\n
\"\"<\/a><\/td>\n<\/tr>\n
La citt\u00e0 di Mantova, photo (CC) by<\/span><\/strong> <\/em>Massimo Tel\u00f2<\/em><\/span><\/strong><\/a><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n
<\/div>\n
\n\n\n\n\n\n\n\n
Ingredienti per il ripieno:<\/span><\/td>\nIngredients for the filling:<\/span><\/td>\n<\/tr>\n
350 gr di ricotta<\/span><\/td>\n350 grams of ricotta <\/span><\/td>\n<\/tr>\n
1 uovo, sbattuto<\/span><\/td>\n1 egg, beaten<\/span><\/td>\n<\/tr>\n
100 gr di zucchero <\/span><\/td>\n100 grams of sugar<\/span><\/td>\n<\/tr>\n
essenza di mandorla o altro profumo a piacere (buccia di limone)<\/span><\/td>\nalmond essence or other flavour to your liking (e.g. lemon rind)<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Preparation:<\/span>
\n<\/em><\/strong>In a second mixing bowl cream all the ingredients for the filling together.<\/p>\n

Line a loose-based flan case, about 26 cm in diameter (10 inches), with greaseproof paper. Put two thirds of the crumbly mixture into it, and press down lightly with your hands, then spread the ricotta filling over it. Sprinkle the remaining crumbly mixture over the top so that you now have three layers with the layer of ricotta filling sandwiched between the two crumbly layers.<\/p>\n

Bake at 180\u00b0C (350\u00b0F) for about 50 minutes until it becomes a delicate golden colour. Remove your sbrisolona from the oven, and leave it to cool before dusting it with icing sugar.<\/p>\n

La sbrisolona is traditionally served cold accompanied by a sweet white wine such a Malvasia<\/strong>, or a Passito di Pantelleria<\/strong>, or a Vin Santo<\/strong>.<\/p>\n

Buon appetito!<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"\"\"

Looking for a simple and delicious dessert? This cake which my friend Vilma made for my birthday is just the thing, la sbrisolona con ricotta. The name sbrisolona comes from the verb sbriciolare (to crumble), so a sbrisolona is a crumbly cake. It originally comes from the town of Mantova in Lombardy, where it is…<\/p>\n

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