Name: Spongarda (Rita Calzi, Ripalta Cremasca (Cremona))
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: Serves 8
Cuisine: Italian
Ingredients: 50 g sultanas; 80 ml white wine; 1 pinch of ground cinnamon; 80 ml brandy; 100 g walnuts; 100 g almonds; 1 pinch of ground pepper; 100 g rusks or Melba toasts; 300 g apricot jam; 2 tsps pine nuts; grated nutmeg; 30 g candied citron peel; 2 handfuls of icing sugar; grated zest of 1 unwaxed lemon; 100 g cane sugar; 600 g plain flour; 3 rennet apples; 2 tbsps honey; 150 g butter

Preparation info

Serves
8

Difficulty
Easy
Ready in
1 hr 30

Appears in

Recipes from Milan and Lombardy

By Slow Food

Published 2018

About

Ingredients

For the filling

50 g sultanas
100 g walnuts
100

Method

Make the filling. Soak the sultanas in warm water until soft, then drain and squeeze out excess liquid. Finely chop the walnuts, almonds, pine nuts and candied citron peel, place in a bowl, crumble in the rusks and add the sultanas. Mix together.

Peel and dice the apples.

Put the jam, honey, wine and 80 ml water in a saucepan. Heat gently, stirring, for a few minutes, without le