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There salty sbrisolona it is, as you can easily guess, the rustic version of the well-known Mantuan dessert. Unlike the sweet sbrisolona, the savory one contains a filling which of course can be varied and customized according to taste. In this case I opted for a classic ham and cheese, but nothing prevents you from choosing more delicate fillings, such as ricotta and zucchini or more savory, such as peppers and aubergines. The result will always be excellent, because the crunchy and fragrant shell will make any filling special!
How to make the salty sbrisolona
First, chop the almonds.
Combine in a bowl the almonds, flour and cornmeal, the butter in chunks, the lemon peel, the salt and the pepper.
Start working, then also add Parmesan, lard and egg yolks.
Stir until you get a crumbly mixture.
Transfer half of the dough to a greased pan and level it without compacting it.
Add the cheese and ham filling, then cover with the remaining mixture.
Bake for about 50 minutes in a preheated static oven at 180 ° C.
The salty sbrisolona is ready: you can serve it hot or even lukewarm.