In ancient times, the small villages around Perugia used this rustic, dry but delicious dessert because of the abundance of maize flour.
- 350 gr maize flour
- 1 litre water
- 1 thinly sliced apple
- 100 gr raisins
- 1 tablespoon grated lemon skin
- 100 gr sugar
- 100 gr pine kernels
- 200 gr walnut kernels
- half cup anisette
- half cup olive oil
Pour the flour on the working surface and form a well in the middle of the mound of flour, then add warm salted water and start kneading until you get a sort of soft polenta. Gradually mix the remaining ingredients and spread the mixture into a medium size aluminium baking sheet, previously greased. The dessert must be 2 centimetres high. Pre-heat oven to 180 degrees Celsius and bake for 20/30 minutes.
Store at a temperature of about 6/8 degrees Celsius for three days maximum.
Serve it cold.
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