Spongata from Brescello

Name: Spongata di Brescello
Cook time: 30 min
Yield: 8 porzioni
Cuisine: Italiana
Ingredients: Ingredienti per 8 persone; 400 g di farina; 150 g di zucchero; 100 g di burro; vino bianco secco per impastare lievito; sale; 150 g di miele liquido; 250 g di marmellata di albicocche (facoltativa); 150 g di biscotti secchi; 150 g di canditi di cedro e arancia; 100 g di mandorle tostate,; 100 g di gherigli di noci; 100 g di nocciole sgusciate,; 100 g di pinoli; 80 g di uvetta sultanina ammollata; ½ litro di vino bianco secco; spezie (6 g di cannella in polvere,; 4 g di noce moscata grattata, macis,; 4 g di chiodi di garofano pestati; nel mortaio); 4 g di pepe

Spongata di Brescello

The spongata of Brescello is a spiced dessert with dried fruit, honey, candied fruit And raisins, enclosed in a crumbly pastry.

8 servings

Easy

Emilia Romagna

EasyEmilia Romagna

Brescello spongata is a traditional dessert with a compact texture, created for the Christmas season and best served cold. The thin, crumbly pastry shell encloses a rich filling, softened by honey. cookies, dried fruit, candied fruit And raisins, while white wine and spices build an intense aromatic profile. Cinnamon, nutmeg, mace, whole cloves and pepper add warmth and complexity, balancing the sweetness of the ingredients. jam The addition of apricots is optional and helps make the filling even more tender. Baking at 180°C (356°F) compacts the filling and cooks the pastry without drying it out too much. This recipe is labeled Emilian.

Instructions

Voice reading

10 steps · natural Italian voice

Prepare the spiced wine

Bring the dry white wine to a boil and pour it while still hot into a large bowl. Dissolve the honey in a little boiling water, if necessary to thin it, then add it to the wine. The liquid should be warm and smooth, with no traces of honey settling at the bottom.

Combine the filling

Chop almonds, hazelnuts, pine nuts, walnut kernels, cookies dry and candied fruit; add theraisins soaked and the jam apricots, if applicable. Complete with cinnamon, nutmeg, mace, whole cloves crushed and pepper. Mix until you get a mixture dense and evenly distributed.

Let it rest the mixture

2880 min

Cover the bowl and let the filling rest for two or three days. During this time, the wine should soak in. cookies, dried fruit and candied fruit, forming a compact and fragrant mass, not liquid, ready to be rolled out into the dough.

Knead the dough

Arrange the flour in a fountain shape on a cutting board Add the softened butter, sugar, and a pinch of salt. Pour in enough dry white wine and knead until you obtain a fairly firm, smooth, and compact dough, free of any dry flour.

Let the dough rest

30 min

Shape the dough into a ball, cover it, and let it rest for half an hour. The dough should be more relaxed and easier to work with, without losing the consistency needed to roll out into a thin layer.

Lay out the base

Divide the dough into two unequal parts and use the larger one for the base. Butter a baking pan or cover the bottom and walls with parchment paper; roll out the dough until it is about 3 millimeters thick, making sure it adheres well to the edges as well.

Spread the filling

Pour the mixture Place the dough on the base and carefully level it, maintaining a thickness of approximately 2 centimeters (0.79 in). Spread it evenly until you obtain a smooth surface, leaving no empty spaces or excessive accumulations.

Cover and seal

Stendi la parte restante dell'impasto a circa 3 millimetri e adagiala sul ripieno. Ripiega e premi i bordi della pasta per sigillare completamente la spongata, quindi bucherella la superficie con una forchetta: i fori favoriscono la fuoriuscita del vapore durante la cottura.

Cuoci la spongata

30 min

Inforna in forno già preriscaldato a (356°F) 180 °C e cuoci per circa 30 minuti. La pasta deve risultare cotta e leggermente dorata in superficie, mentre il ripieno deve rimanere compatto e profumato, senza liquido libero ai bordi.

Raffredda e servi

Lascia raffreddare completamente la spongata, poi spolverala con powdered sugar. Servila fredda; il dolce può anche essere conservato per alcuni mesi, come indicato nella preparazione, mantenendo la sua struttura compatta.

Chef's Tips

La redazione consiglia di preparare il ripieno con due o tre giorni di anticipo, così il vino, il miele, la frutta secca e le spezie sviluppano una massa compatta e profumata, facile da distribuire nella pasta.