Meascia
Meascia
Meascia is a rustic and rich Lombard preparation, with flours, fresh fruit, dried fruit and raisins.
Meascia is a sweet Lombardy preparation with a rustic texture, designed to enhance a dough rich in fruit and dried fruit. Its characteristic is the combination of cornmeal, which contributes to a more grainy texture and a well-browned surface, and wheat flour, which supports the mixture. Apples, pears, dried figs and raisins They add moisture and sweetness, while the walnuts add a crunchy note and bold contrast. Extra virgin olive oil rounds out the flavor profile and contributes to the color of the surface during baking. Meascia is a Lombardy dish. Baking at 200°C (392°F) results in a dry, golden crust, while keeping the interior firm, moist, and full of fruity pieces.
Instructions
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8 steps · natural Italian voice
Soak it upraisins
Put theraisins Soak the pasta in hot water until it softens and becomes swollen and tender. Drain, squeeze thoroughly, and pat dry, removing any excess water. This will prevent the dough from becoming too moist and will help it distribute more evenly throughout the batter.
Prepare the dried fruit
Coarsely chop the walnuts and set aside a small amount for the top. Chop the dried figs, apples, and pear into small pieces, keeping the cuts even so the fruit blends into the batter and cooks evenly.
Mix the flours
Collect the mixture in a bowl cornmeal and the flour, and mix them until smooth. Combining the two flours beforehand allows for better distribution of the dry ingredients in the dough and prevents areas with different consistencies.
Shape the dough
Add to the floursraisins, figs, apples, pear, walnuts, sugar, milk, extra virgin olive oil, and egg. Add a pinch of salt and mix until smooth. a mixture dense, moist and rich in fruit, without leaving any dry flour particles.
Incorporate the yeast
Pour the last one baking powder and mix it with regular movements, distributing it throughout the mixtureWork only as much as necessary: ​​the dough should remain smooth and full-bodied, with the fruit well dispersed and no visible lumps of yeast.
Prepare the baking pan
Butter one baking pan and flour it with the cornmeal, covering the bottom and edges. This finish creates a non-stick barrier and promotes a dry outer crust, with a slightly rough and golden texture.
Complete the surface
Pour the dough into the baking pan and carefully level it. Drizzle the surface with a little extra virgin olive oil and sprinkle with the reserved walnuts, distributing them evenly for a crunchy coating during baking.
Bake in the oven
45 minPreheat oven to (392°F) 200°C and bake the baking panBake for 45 minutes, until the top is golden brown and the walnuts are toasted. Make sure the cake has a firm structure and a dry crust before removing it from the oven.
Chef's Tips
Pour the mixture into a baking pan well greased and floured with cornmeal, so the preparation cooks without sticking and develops a dry, golden surface.
Ingredients
- Ingredients for 4 people
- (5.29 oz) 150 g of cornmeal
- (5.29 oz) 150 g flour
- (2.82 oz) 80 g chopped walnut kernels
- (5.29 oz) 150 g chopped dried figs
- (4.23 oz) 120 g of raisins
- 2 apples and 1 pear, chopped
- (4.23 oz) 120 g sugar
- (6.76 fl oz) 200 ml extra virgin olive oil (10.14 fl oz) 300 ml whole milk
- ½ packet Of baking powder
- 1 egg
- salt
Can't find it in the US?
- cornmealMost US supermarkets
Medium or coarse cornmeal, often labeled polenta
Not corn flour, masa harina or cornstarch.
- baking powderUS equivalent
1 Italian packet (bustina) = 16 g = about 4 teaspoons double-acting baking powder
Or: For lievito vanigliato also add 1/2 teaspoon vanilla extract
⚠️ Automatic ingredient-based detection. Always check product labels.
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