Sbrisolona – Styrian interpretation
Today I take you on a culinary journey to Italy with a special twist. I present you with a recipe for “Sbrisolona – Styrian interpretation“. This delicious pastry pays homage to the traditional Italian Sbrisolona pastry, but with a unique Styrian twist that makes it an unforgettable taste experience.
The Sbrisolona is a traditional Italian almond pastry from the Lombardia region. It is characterised by its rustic texture and delicate almond flavour.
The secret of this Styrian Sbrisolona lies in the use of high-quality Styrian almonds, which are known for their unique aroma and crunchy texture. The combination of Italian charm and Styrian authenticity makes this pastry a real treat.
As you prepare this recipe, you will fuse the flavours of Styria and Italy, and the result will delight you and your guests alike. Whether as a dessert or a sweet snack between meals ¬¬- the Styrian Sbrisolona is always a delicious choice.
With the walnuts from our own garden, the Styrian polenta and the plum brandy, it gives the Styrian Sbrisolona a unique touch and a personal touch that makes it a real treasure. The use of regional ingredients combines my passion for local cuisine with the Italian roots of the Sbrisolona.
This is a wonderful example of how you can adapt a traditional recipe to suit your own tastes and available ingredients. Stories like this remind us how wonderful and diverse the world of cooking can be. They represent the joy of experimentation and the freedom to create dishes in individual ways. It is a tribute to the creative side of cooking and the abundance of natural flavours that the world of ingredients offers us.
So, let’s celebrate this delicious and unique treat together. Perhaps you’ll reach for completely different alternatives or regional ingredients that add your own personal touch to the pastry. Every bite will remind us that cooking is not only an art, but also a way to share our culture and passions. Cheers to you and your culinary creations! Enjoy this wonderful pastry made with love and care from your garden and your region. It’s time to combine the flavours of Styria and Italy in one magical recipe and celebrate the joy of food. Let’s combine the flavours of home and the traditions of other countries to create a culinary masterpiece that will delight the hearts and palates of all.
Preparation time: 60 minutes
Baking time: 30 to 40 minutes
INGREDIENTS
- 200 g flour
- 70 g cornmeal (polenta)
- 150 g sugar
- 150 g butter
- 20 ml plum brandy (original: grappa)
- 150 g walnuts (original: almonds with shells)
- 1 egg yolk
PREPARATION
- The butter must be at room temperature.
- Mix the butter with the sugar and the egg yolks with a wooden spoon. Do not use a mixer.
- Set aside a few walnuts for decoration. Roughly chop the remaining walnuts.
- Mix the flour and polenta together well. Add to the butter mixture. Add the schnapps and the coarsely chopped walnuts and mix with your hands until you have a crumbly consistency.
- Now “pluck” pieces of dough and place them next to each other on a baking tray lined with baking paper so that all the pieces join together.
- Decorate with the nuts set aside.
- Bake in a preheated oven at 180°C for about 30 to 40 minutes until golden brown.
- When cool, sprinkle with icing sugar.