Recipe “Frustingo“
At Christmas, in the Marche region, frustingo is not just a traditional dessert. It is a social rite because it is prepared together with loved ones and given as a gift to relatives and friends. We combine this recipe with our Pecorino brut sparkling wine ‘Merlettaie Brut’ by Ciù Ciù Tenimenti Bartolomei winery.
Ingredients:
- 500 g dried figs
- 200 g raisins
- 50 g peeled almonds
- 50 g shelled walnuts
- 70 g mixed candied fruit
- 30 g pine nuts
- 1/2 glass of coffee
- 1 glass of borghetti coffee
- 1 1/2 glass of mandarin punch
- 1 glass of rum
- 350 g vino cotto
- 50 g bitter cocoa powder
- 8 g fresh yeast
- 350 g 00 flour
Method:
The night before, soak the figs and raisins in vino cotto and prepare a yeast with 100 g of water, yeast and 300 g of flour. The following day, squeeze the figs and raisins and heat them slightly in a pan. Remove from heat once hot. In a fairly large container, pour the figs and raisins, toasted and chopped almonds, cracked walnuts, pine nuts, and candied fruit. Add the liqueurs, coffee and cocoa. Mix the yeast with a little water, sift it, then add 3 g of yeast and 50 g of flour again. It must have a soft, elastic and lump-free consistency. Leave to rise until doubled in volume, and then pour into the fruit mixture. Mix well and pour into a rectangular aluminium mould. Bake at 160° for an hour in a static oven.