The “Brustengolo” is a Perugian sweet rich of mais and dried fruit. It is traditional of Autumn because it matches perfectly with hot drinks.
It is very simple because cooked with corn floor and raisin. But it is also very good, infact it is among the Food&Drink Traditional Product of the Umbrian Region!
Even if it is traditional of Perugia, it is also known in other parts of Umbria, infact it is known as “Frostengo”, “Frustingolo” or “Brustengo”. It also has some variations, for example the dried figues at the place of the raisin…
Its main characteristic is the colour because it is yellow coloured (because of the corn floor).
- 300 grams of corn floor
- 100 grams of pinenuts
- 100 grams of raisin
- 150 grams of walnuts
- a half glass of olive oil
- 100 grams of sugar
- an apple
- a half lemon
- anise seeds or a glass of mistrà (an Italian liqueur)
- Put the corn floor in hot water for the night
- Knead the corn floor with salted water
- Cut an apple and put some lemon juice on it
- Add to the apple some wazelnuts, raisin, pinenuts, the skin of the lemon, the sugar, the olive oil and the liqueur
- Mix everything
- Add it to the corn floor and put it in a grease baking tray
- Put it in a hot oven (180°C) and bake for 25-30 minutes
- Serve it