Bostrengo

Bring to a boil a pot with plenty of lightly salted water, then add the rice. Cook for about 15 minutes, making sure it stays well al denteThe grains should be cooked but still firm, as they will finish cooking in the oven. Drain the rice carefully and transfer it to a large bowl.

Chop the walnuts and hazelnuts until they are finely chopped. Cut the dried figs into small pieces and leave them to soak in the water.raisins in warm water. Once it's soft, drain it well: it shouldn't release excess water into the dough.

Add the sugar and the oil to the still hot rice. day-old bread grated. Stir thoroughly after each addition, so the bread will absorb some of the moisture and the mixture will begin to become homogeneous, without forming dry lumps.

Pour in the milk and add the chopped dried fruit, the chopped figs and theraisins Drain. Mix carefully until the ingredients are evenly distributed: the mixture It must be moist and consistent, with no visible liquid separations.

Add the unsweetened cocoa, grated orange zest, liqueur, and finally the well-beaten eggs. Mix until the mixture is neither too runny nor too thick; if it seems too thick, add a little milk gradually.

Butter two baking pans baking dish with rather low edges and pouring the mixture dividing it evenly. Shake each one lightly. baking pan To level the surface. Check the thickness by inserting a fork: the mixture must not exceed the length of the prongs.

Bake them baking pans Cook over medium heat for about an hour. Check for doneness by observing a firm, dry surface: the bostrengo should firm up without becoming excessively dry. If necessary, cook for a little longer, maintaining a low heat.

Let the bostrengo cool completely, then cut it into diamonds and sprinkle with sugar. Serve cold, once the consistency has firmed. Stored in a cool place, it retains its fragrance even after a week.