July 22, 2021 9:11 pm
Desserts of bread and dried fruit are typical of peasant cuisine. Today we rediscover together the recipe of Brisareu dal fighi, typical of Cavaglio d’Agona, thanks to “The Recipes of Tradition” by Atl Province of Novara.
In the past, the bread was baked in the oven owned by the municipality and each inhabitant had to bring a bundle of wood from home to bake their own Brisareu.
Ingredients for 2 focaccias
- 300 gr of flour with incorporated yeast, milk and oil to taste
- 40 grams of sugar and a pinch of salt
- dried figs to taste for the filling
Mix the flour, salt and sugar with the oil and milk to obtain a dough like for pizza. Divide the dough into two equal parts, spread it out well on a floured surface. Cut the dried figs into small pieces and arrange them on the focaccia, then close them forming sandwiches. Alternatively, you can divide the pasta into four parts, place the figs on two and use the other two to cover them.
Flour the surface of the focaccia, put in the oven at 170 °, using baking paper. Bake for about 30 minutes, checking that the crust turns golden.
It goes well with the Passito produced with grapes from the Novara Hills.