{"id":1057,"date":"2022-11-13T20:27:52","date_gmt":"2022-11-13T20:27:52","guid":{"rendered":"https:\/\/blog.thomarite.uk\/?p=1057"},"modified":"2022-11-13T20:27:52","modified_gmt":"2022-11-13T20:27:52","slug":"pinza-veneta","status":"publish","type":"post","link":"https:\/\/blog.thomarite.uk\/index.php\/2022\/11\/13\/pinza-veneta\/","title":{"rendered":"Pinza Veneta"},"content":{"rendered":"\n<p><a href=\"https:\/\/www.tasteatlas.com\/pinza-veneta\">This<\/a> is a typical cake from the Veneto region in Italy.  I tasted it in Venice and wanted to try myself at some point, and that happened this weekend.<\/p>\n\n\n\n<p>I used this <a href=\"https:\/\/www.youtube.com\/watch?v=qxN3YexWiTI\">video<\/a> and this <a href=\"https:\/\/blog.giallozafferano.it\/annatorte\/pinza-ricetta-tipica-veneta\/\">blog<\/a> as inspiration.<\/p>\n\n\n\n<p>Ingredients:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 litre whole milk (have some more extra just in case)<\/li>\n\n\n\n<li>200g corn flour (semolina)<\/li>\n\n\n\n<li>70g 00&#8242; flour (plain can work too)<\/li>\n\n\n\n<li>80g butter<\/li>\n\n\n\n<li>100g sugar<\/li>\n\n\n\n<li>50g walnuts (chopped) &#8211; optional<\/li>\n\n\n\n<li>70ml <a href=\"https:\/\/en.wikipedia.org\/wiki\/Sambuca\">Sambuca<\/a> (didnt have <a href=\"https:\/\/en.wikipedia.org\/wiki\/Grappa\">Grappa<\/a>) \n<ul class=\"wp-block-list\">\n<li>1 tsp fennel seeds (I used caraway as I didnt have fennel)<\/li>\n\n\n\n<li>1 tsp anis seeds<\/li>\n\n\n\n<li>1 orange: zest + juice<\/li>\n\n\n\n<li>1 lemon: zest<\/li>\n\n\n\n<li>2 apples chopped in small pieces<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>8 dried figs chopped<\/li>\n\n\n\n<li>50g raisins <\/li>\n<\/ul>\n\n\n\n<p>Process:<\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Pre-heat the oven at 180C.<\/li>\n\n\n\n<li>Prepare a tray and spread some butter.<\/li>\n\n\n\n<li>Soak the raisins, seeds, orange and lemon zest, juice and figs in Sambuca<\/li>\n\n\n\n<li>In a big pan, bring to boil the milk. Immediately add corn and flour whisking without stopping to avoid lumps. Put at low heat now!<\/li>\n\n\n\n<li>If it is too thick, you can add more milk. (I think I used 1.2l milk at the end and still quite thick!!!)<\/li>\n\n\n\n<li>Cook for a couple of minutes at low heat, keep whisking, don&#8217;t burn it!\n<ul class=\"wp-block-list\">\n<li>Remove from heat and add butter, sugar, and the mix fruit with sambuca. Add walnuts.<\/li>\n\n\n\n<li>Mix all well with a spoon.<\/li>\n\n\n\n<li>Pour in the tray. Level it with the spoon.<\/li>\n\n\n\n<li>Put in the oven for 50-60 minutes. <\/li>\n\n\n\n<li>Should be brown on top and quite moist inside if you dip a knife on it. The knife shouldnt come out clean.<\/li>\n\n\n\n<li>Remove from oven and let it cool down for 1h at least before trying. The polenta is very moist so it takes time to get &#8220;solid&#8221;. Next day is even better taste!<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n<p>This is the result!<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/11\/image.png\" alt=\"\" class=\"wp-image-1058\" width=\"437\" height=\"501\" srcset=\"https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/11\/image.png 670w, https:\/\/blog.thomarite.uk\/wp-content\/uploads\/2022\/11\/image-262x300.png 262w\" sizes=\"auto, (max-width: 437px) 85vw, 437px\" \/><\/figure>\n\n\n\n<p><\/p>\n\n\n\n<p>It wasnt as the one I tasted in Venice but still was pretty good!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is a typical cake from the Veneto region in Italy. I tasted it in Venice and wanted to try myself at some point, and that happened this weekend. I used this video and this blog as inspiration. Ingredients: Process: This is the result! It wasnt as the one I tasted in Venice but still &hellip; <a href=\"https:\/\/blog.thomarite.uk\/index.php\/2022\/11\/13\/pinza-veneta\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Pinza Veneta&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-1057","post","type-post","status-publish","format-standard","hentry","category-cooking"],"_links":{"self":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1057","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/comments?post=1057"}],"version-history":[{"count":1,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1057\/revisions"}],"predecessor-version":[{"id":1059,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/posts\/1057\/revisions\/1059"}],"wp:attachment":[{"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/media?parent=1057"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/categories?post=1057"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blog.thomarite.uk\/index.php\/wp-json\/wp\/v2\/tags?post=1057"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}