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Buiadnik
Region: Friuli-Venezia Giulia
Difficulty:
Hard
Doses:
for 12 people
Ingredients
2 eggs,
275 g corn flour,
125 g rye flour,
100 g of type 00 flour,
250 g of dried figs,
200 g sultanas,
250 g cake cream (liquid),
200 g of (thick) cooking cream,
150 g of sugar,
150 g of nuts,
1 sachet and a half of baking powder,
3 apples,
1 tablespoon of fennel seeds,
salt,
milk to work the dough,
little butter.
Introduction
Typical recipe of the area of Resia, Moggio and Chiusaforte, areas where the diet was once based on polenta, potatoes and dairy products. The classic version of this kind of bread provides for cooking under the coals, with the dough wrapped in a savoy cabbage leaf. Another characteristic dessert was the "sope", bread passed in the egg, fried and then sweetened.
Preparing
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