Vinexpo, the yearly trade fair held in Bordeaux ended June 23rd. Picenos consortium took part in the event through its 38 member companies.
This is one of the simplest yet tastiest and energetic desserts of the Marche region. Its name probably derives from “frusto”, meaning poor, as were its original ingredients: dry fruit, flour, stale grated bread and honey. It was made at Christmas using the best the family pantry could offer. We are suggesting an easy recipe, suitable for the Christmas table, but also as a tasty gift that keeps for a long time and that tastes of the nice things we remember from our childhood. It is definitely to be served with Passerina Passito to highlight the aromas and the taste of the dry fruit, which are the main ingredients of this dessert.
- 1 kg dry figs
- 200 g walnut kernels
- 200 g peeled and toasted almonds
- 50 g sugar
- 80 g honey
- 100 g dark grated chocolate
- 300 g wholemeal flour
- 1 cup of rum
- 3 cups of coffee
- 3 spoons of cacao
- juice of 1 orange
- juice of 1 lemon
- 150 g candied citron
- 100 g currants
- 1 glass of extra virgin olive oil
- 1 sachet of powder cinnamon
- 1 glass of dry white wine
- Pinch of salt and pepper
- Boil the dry figs in a pan with 7 glasses of water and the white wine for roughly 20 minutes, until they turn soft. Take the pan off the heat and leave the figs to soak overnight in the water used to boil them.
- The following day, chop up the figs coarsely. Chop the almonds too, the walnut kernels and the candied citron.
- Put all the ingredients (but not the breadcrumbs) in a large bowl and add the water used to boil the figs: mix thoroughly to obtain a thick mixture.
- Grease a cake tin with olive oil and sprinkle the breadcrumbs over the bottom, then put the mixture in the tin. Bake in the oven at 180°C for about an hour and until it turns a golden colour.
Leave the Fristingo to cool and serve with a nice glass of Passerina Passito.