My best therapy is cooking and I needed some therapy!
Am up in Seattle now where I have a lot of friends. Did a huge Valentine’s day cooking class at my friend Carol’s cooking school in Bellvue, Sizzleworks and we had a blast.
But teaching cooking is not like the quiet zen of just preparing food.
Today got to help my friend prepare a lovely dinner and we just whipped up one of my favorite simple desserts I learned in Verona, Sbriciolona, which means crumbly.
Marc and the uncooked sbriciolona |
In Tuscany, sbriciolona is a soft “crumbly” salami, but in Verona it is a polenta and almond “crumble”.
The best part is at the end, when you pull it out of the oven, you hit it with a shot of grappa. Hot and cold attract and the grappa soaks right into the cake.
Ingredients Instructions
https://divinacucina.com/2013/02/cooking-therapy-sbriciolona/
If you want to be wild and crazy, when the sbriciolona comes out of the oven, have a bottle of GOOD GRAPPA ready and splash on top.
Note: traditionally white granulated sugar is used. I think that helps it break better, the brown sugar gave it a warmer butterscotch flavor, but was more shortbread like.
You can also add an egg yolk to the mixture and it will be a little softer, like an Italian pie crust ( pasta frolla).
laura freeman says
Lovely to have a new post. Hope you have a day off and that your return flight is smooth and safe. A presto!
L Vanel says
I have everything I need for this except the grappa, but that can be remedied. I am going to try this very soon and I have in mind just the friend I plan to share it with.
AdriBarr says
I love Sbriciolona. I think of it as a giant communal cookie. I have not heard of the Grappa maneuver before, but as you can guess, I think it is a grand idea. And I have just the bottle. Mandorla, from Nardini! Perfetto!. Grazie, amica. And I am so pleased to hear that cooking therapy was of such great benefit. Rock on. Rock on.
Merisi in Vienna says
Oh, this is temptation, indeed! 🙂
Laney says
I love sbrisolona and enjoy making it because it’s so easy-and am looking forward to trying your recipe – but I’ve never splashed Grappa when it comes out of the oven…can’t wait to try it with a few shots!
Marisa. Uncicloneincucina says
Hi Judy!!! I have no choice but to follow you, my dear!….I love Tuscany too, so we share the same fondness… 🙂
I know “Sbrisolona”, as we called it, and of course I will try to make it basing on your post!
I live near Treviso, in Veneto! Do you know it?
Have a nice evening!
Marisa
Marisa. Uncicloneincucina says
Ciao Judy!!! I have no choice but to follow you!!! I adore Tuscany and its gastronomy, so we share the same love… 🙂
I know very well sbrisolona, and I like it so much indeed!
I am Marisa, I live in a little town near Treviso, in Veneto (do you know the vegetable “Radicchio Trevisano”??)
Bye!
Marisa
judy witts says
Ciao @marisa- yes I know of treviso!!! and radicchio– I have been in Italy since 1984….. thanks for stopping by