Impasto della Pinza Veneta (Venetian Sweet Cornmeal Dough)

Pinza Veneta is a traditional sweet cornmeal cake from the Veneto region in northeastern Italy. This rustic dessert, often enjoyed during the holiday season, combines polenta flour with dried fruits and aromatic flavors, reflecting its peasant origins. The Veneto region, with Venice as its capital, is renowned for its rich culinary heritage, and Pinza Veneta is a cherished example of this tradition.

When preparing the dough for Pinza Veneta, it’s important to keep this key points in mind to ensure the best results:

1. Consistency of the Dough: The dough for Pinza Veneta is traditionally dense and sticky, which can make mixing a bit challenging. This texture is typical for this rustic cake, so don’t be concerned if it feels heavier than other batters.
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2. Incorporating Ingredients: When adding ingredients like dried fruits, ensure they are evenly distributed throughout the dough. This helps achieve a uniform flavor and texture in every bite. Soaking dried fruits in liquids such as grappa or sweet wine not only softens them but also infuses additional flavor into the cake.
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3. Resting Periods: Allowing the dough to rest is crucial. After mixing, let the dough rest for about 2-3 hours. This resting period allows the flavors to meld and the dough to rise slightly, contributing to the cake’s final texture.
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4. Baking Considerations: Before baking, ensure the dough is spread evenly in the baking dish to promote uniform cooking. The cake should be baked until the top is golden brown and a toothpick inserted into the center comes out clean. This typically takes about 50-60 minutes at 180°C (360°F).
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5. Handling the Dough: Due to its sticky nature, handling the dough can be facilitated by moistening your hands with water. This prevents the dough from adhering to your hands, making it easier to spread it evenly in the baking dish.
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By paying attention to these aspects, you’ll be well on your way to creating a delicious and authentic Pinza Veneta.

Recipe: Pinza Veneta (Venetian Sweet Cornmeal Cake)

Prep Time: 30 minutes

Cook Time: 1 hour

Rest Time: 2 hours

Total Time: 3 hours 30 minutes

Ease of Cooking: Intermediate

Servings: 15-20 pieces

Calories: Approximately 250 kcal per serving

Cost of Ingredients: Moderate

Cuisine: Italian

Course: Dessert

Equipment Needed:

• Large mixing bowl
• Medium saucepan
• Wooden spoon
• Baking dish (approximately 9×13 inches)
• Parchment paper
• Grater
• Measuring cups and spoons
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Ingredients:

• 750 ml (3 cups) water
• 2 tablespoons fennel seeds
• Zest of 2 oranges
• 2 apples, peeled and grated
• 100 g (3.5 oz) dried figs, chopped
• 10 dates, pitted and chopped
• 125 g (4.4 oz) lard or unsalted butter
• 250 g (8.8 oz) polenta flour (coarse cornmeal)
• Generous pinch of coarse salt
• 500 g (17.6 oz) all-purpose flour
• 500-600 g (18-21 oz) raisins, softened in warm water
• 14 g (2 packets) active dry yeast, dissolved in 60 ml (1/4 cup) lukewarm water
• 120 ml (1/2 cup) grappa or sweet white wine (optional)
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Instructions:

1. Prepare the Fruit Mixture:
   • In a large mixing bowl, combine the chopped figs, dates, and softened raisins.
   • If using, pour the grappa or sweet white wine over the fruit to macerate. Set aside.
2. Infuse the Liquid:
   • In a medium saucepan, bring 750 ml of water to a boil.
   • Add the fennel seeds and orange zest.
   • Reduce heat and let simmer for about 10 minutes to infuse the flavors.
3. Cook the Polenta Base:
   • To the infused liquid, add the grated apples and lard or butter. Stir until the fat melts completely.
   • Gradually whisk in the polenta flour, ensuring there are no lumps.
   • Add a generous pinch of coarse salt.
   • Cook over low heat, stirring continuously with a wooden spoon, until the mixture thickens and pulls away from the sides of the pan, approximately 20 minutes.
4. Combine Ingredients:
   • Remove the polenta mixture from heat and allow it to cool slightly.
   • Stir in the all-purpose flour until fully incorporated.
   • Add the macerated fruit along with any remaining liquid, and mix thoroughly.
   • Finally, fold in the dissolved yeast mixture, ensuring even distribution throughout the dough.
5. Rest the Dough:
   • Cover the bowl with a clean cloth and let the dough rest in a warm, draft-free place for about 2 hours, allowing it to rise slightly.
6. Preheat the Oven:
   • Preheat your oven to 180°C (350°F).
7. Prepare for Baking:
   • Line a 9×13 inch baking dish with parchment paper.
   • Transfer the dough into the prepared baking dish, spreading it evenly with dampened hands or a spatula.
8. Bake:
   • Place the baking dish in the preheated oven and bake for approximately 1 hour, or until the top is golden brown and a toothpick inserted into the center comes out clean.
9. Cool and Serve:
   • Remove from the oven and allow the cake to cool in the baking dish.
   • Once cooled, cut into squares or desired shapes for serving.

Variations and Tips:

• Vegan Option: Substitute lard or butter with a plant-based fat like coconut oil or vegan margarine. Replace honey with maple syrup or agave nectar.
• Gluten-Free Version: Use gluten-free all-purpose flour in place of regular flour. Ensure all other ingredients, like polenta, are certified gluten-free.
• Alcohol-Free: If avoiding alcohol, soak the dried fruits in orange juice or apple cider instead of grappa or wine.
• Additional Flavors: Incorporate lemon zest or a teaspoon of ground cinnamon for extra aroma.
• Nut Additions: Add pine nuts or chopped almonds to the dough for added texture and flavor.
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Notes:

• The dough will be dense and sticky; this is typical for Pinza Veneta.
• Allowing the cake to rest after baking enhances the melding of flavors.
• This cake pairs wonderfully with a glass of sweet wine or a cup of coffee.

Nutritional Information (Per Serving):