Last week at Eataly, I spied a curious item in their pastry case. It was Sbrisolona, a regional Mantovan cake my friend Laney told me about last year. She's the author of the blog Ortensia Blu, http://blog.ortensiablu.com, and owner of the online Italian goods shop of the same name. I knew she was a huge fan of Sbrisolona, and having never had it, I figured I should get one, try it, and report back to Laney. It was good -- not great, and I knew I could make a better version at home. So I started with Laney's recipe from her blog. I adapted it to include semolina flour, as I'm not crazy about the crunch of cornmeal, and I added orange zest and anise seed, two of my favorite flavors in Italian desserts.
Traditionally made with flour and cornmeal, Sbrisolona was a peasant dish created out of very few ingredients. It kind of developed its own cult status in the region of Lombardia, specifically the town of Mantova, near Lake Garda. The word "sbrisolona" sort of translates to "crumble and break apart." It's meant to be eaten without slicing, so just get in there and break it apart with your hands. It's perfect with an espresso or glass of vin santo, and a bunch of friends at the table. Cin cin! —mrslarkin
WHO: Mrslarkin’s Cinnamon Scone Bread recently won our contest for Best Breakfast Baked Good.
WHAT: A crunchy, crumbly, and nutty tart from Mantova (a.k.a. Mantua) in Northern Italy.
HOW: Toss together pulverized almonds, flour, semolina flour, sugar, orange zest, and anise seed. Mix in softened butter and egg yolks until you've formed a lumpy dough. Spread into a pan, scatter almonds and anise over top, and bake until golden brown. Invite friends over, then have at it with your hands.
WHY WE LOVE IT: The holiday season has us exhausted by super sweet, soft cakes. But this traditional Italian dessert, which has more in common with an extra-clumpy granola than with a chocolate cake, is the type of treat we’re excited about this time of year. —The Editors
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