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Schiaccia briaca


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1 kg of flour
400 g raw cane sugar
250 g walnuts
150 g raisins
150 g almonds
200 ml extra virgin olive oil
1 glass of cranberry juice
1 glass of aleatico
1/2 teaspoon vanilla powder


Make a well in the flour and add other dry ingredients, leaving a spoonful of sugar to use for dusting the crushes.
Mix basting with the aleatico long enough to obtain a homogeneous paste of a similar texture to the dough for the dumplings.
Divide the dough into three parts and bake in greased and floured cake pans.
Bake at 180° C for 30-40 minutes and to a third of cooking sprinkle with sugar kept aside and pour the cranberry juice.
Beautiful and fragrant ...

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(Ricetta di Elisabeth de Souza Nunes, pubblicata su aam Terra Nuova n.239, Maggio 2009)

Si tratta di una ricetta tradizionale dell'Isola d'Elba.

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Non conoscendo l'aleatico, in sostituzione quale vino rosso si potrebbe usare? È da pasto o piuttosto dolce? Grazie

- Marina -

Ciao Marina. :-)
L'aleatico è un vino passito dell'Isola d'Elba.

- Lo staff di Vegan3000 -

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