Sbrisolona with Polenta, Hazelnut, Tangerine Recipe
By Giorgia Eugenia Goggi
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Easy
Sbrisolona is a typical recipe from northern Italy: a crumbly cake consisting of crunchy bits made with polenta flour, sugar, lard and butter, and covered with nuts. It has a simple and convivial nature, and is traditionally served in large pieces to be shared with other diners, dipped in cream or paired with a glass of sweet wine.
Our version is slightly different; it includes semolina flour, tangerine zest and a good dose of salt. The crispy texture and buttery, salty flavour make it decidedly addictive.
Try Giorgia's recipe for Kimchi Tortellini, Celeriac Broth, Kombu or Smoked Potato Plin, Saffron Beurre Blanc.
Recipe extracted from Moroseta Kitchen by Giorgia Goggi (Hardie Grant, £30), Photography by Maureen Evans
Ingredients for Sbrisolona with Polenta, Hazelnut, Tangerine
- 250g cold butter
- 100g almond flour
- 150g hazelnut flour
- 100g spelt flour
- 100g polenta flour
- 100g semolina flour
- 250g brown sugar
- 10g sea salt flakes, plus extra for sprinkling
- Zest of 3 tangerines
- 100g hazelnuts
How to make Sbrisolona with Polenta, Hazelnut, Tangerine
- Mix: Toast the polenta flour in a dry frying pan over a low–medium heat for at least 5 minutes, stirring often. It should turn dark yellow and smell deliciously toasted. Spread out on a tray and leave to cool.
- Once cool, tip into a large bowl, along with all the other ingredients. Work it all together with your fingertips until coarse crumbs form. Tip into a container, cover and leave in the refrigerator for at least 6 hours.
- Bake: Preheat the oven to 170ºC fan (gas 5) and line a 28 cm cake tin with baking parchment.
- Evenly spread out the crumbs in the prepared tin; the mixture should be about 2.5 cm deep. Press it lightly with damp hands; the water will help the crumbs to stick together. Sprinkle a pinch of salt over the surface and bake for 20–25 minutes until nicely browned (its deliciousness lies in this toasted finish).
- Leave to cool on a cooling rack before serving.
About the author
Giorgia Eugenia Goggi, born in Milan, transitioned from fashion to gastronomy, training in Milan, London, and Copenhagen. Since 2017, she's been the resident chef at Masseria Moroseta in Puglia, Italy, emphasizing healthful, seasonal cuisine. In 2024, she authored "Moroseta Kitchen." Image: Vogue
