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Parma - PR

Ingredients for the pastry:
250 grams of flour
80 grams of butter
120 grams of sugar, 1 egg
a glass of dry white wine, salt
Ingredients for the filling:
300 grams of honey
150 grams of walnuts
60 grams of pine seeds
80 grams raisins
60 grams of candied cedar
cloves, cinnamon, nutmeg
2 spoons of grated bread

Peel and grind walnuts and pine-seeds, cut the candied cedar into cubes, soften the raisins in tepid water, then squeeze them.
Toast the grated bread, browning it slightly.
Cook in a bain-marie, then add the grated toasted bread, the walnuts, the pine-seeds; flavour the whole with some cinnamon, nutmeg and cloves.
Add the candied cedar and the raisins, mix properly and take it from the oven.
Pour the compound in a bowl, cover it and let it rest in a fresh place for at least one day.
Pour the flour on the pastry board, then put in the middle the butter in cubes, the egg, the sugar, the wine and a pinch of salt.
Knead the whole then let it rest for at least half an hour. At this point divide the short pastry in two parts, one slightly bigger than the other, and stretch it obtaining two discs.
Cover with the bigger disc a baking pan greased with butter and covered with flour, cover it with the filling and the other disc.
Fill the spongata's surface with holes and brush it with some oil, finally cook it for about half an hour in an oven already hot at 200°.
Serve the pudding cold dusted with icing sugar.

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