The Pinza Veneta typical recipe from Venice of which there is not just one version since it is an ancient peasant dessert that used to be prepared with the leftovers from Christmas and New Year’s lunches, the main ingredient is yellow corn flour and dried and candied fruit in varying proportions but the substance is this, an excellent rustic dessert that keeps for a long time outside the refrigerator and is eaten especially on the day of the epiphany together with a good glass of mulled wine.
Ingredients:
- 200g (1 1/3 cups) yellow cornmeal
- 70g (1/2 cup) all-purpose flour
- 100g (1/2 cup) granulated sugar
- 80g (1/3 cup) unsalted butter
- 800ml (3 1/3 cups) whole milk
- 1/2 packet (about 1 tsp) baking powder
- 50g (1/3 cup) raisins
- 8 dried figs, chopped
- Candied orange peel, to taste
- 2 apples, peeled and diced
- 1 tsp fennel seeds
- 1 tsp anise seeds
- 80ml (1/3 cup) grappa (traditional Italian spirit)
How to make Pinza Veneta :
- To prepare Pinza Veneta recipe first soak the candied fruit, raisins, dried figs cut into small pieces and seeds in grappa.
- In a saucepan bring the milk to a boil , as soon as it starts to boil add the sifted flours together stirring continuously with a hand whisk to avoid lumps.
- Cook the polenta (Cornmeal Mixture) for 12 to 15 minutes taking care that the consistency is that of a soft polenta, if you see that it is too hard add a little more milk.
- Once the polenta is cooked remove from the heat, add the butter, sugar and fruit and seeds drained from the grappa.
- Add the yeast dissolved in very little milk and stir very well to mix everything together.
- Preheat the oven to 180°C (350°F), line a 30 x 40 cm rectangular mold with baking paper and tip in the mixture.
- Level it on the surface and bake for at least 50 minutes, better yet 60 minutes.
- Remove from the oven, let cool before removing the pinza ricetta from the mold.
- Enjoy warm or cold sprinkled with sugar again and.
Bon Appetit!
