Yellow Cornmeal Migliaccio II
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- g cornmeal (polenta flour)
- g muscat raisins (zibibbo) or ordinary raisins
- g lard (strutto)
- g pine nuts
- tsp sugar
Instructions
- Seed the raisins and halve the pine nuts crosswise.
- Grease the baking pan with lard and dust it with flour.
- Otherwise proceed exactly as for the previous migliaccio (No. 241).