Wine & Food

Snooth User: Ldamato419

Can anyone translate a recipe?

Posted by Ldamato419, Aug 16, 2010.

Would anyone be willing to translate a recipe from Italian to English for me?

                                                                                                                   Lou D.


Reply by Gregory Dal Piaz, Aug 16, 2010.

what is the recipe for?

Reply by Ldamato419, Aug 16, 2010.

It's for an Italian desser called Frustignolo Marchigiano. I can send

it as an attachment if you are willing to provide your e-mail address.

Mine is Thanks for your interest.  Lou D.

Reply by Gregory Dal Piaz, Aug 16, 2010.

email sent

Reply by dmcker, Aug 16, 2010.

You could always post it here and likely get some good response, though of course GregDP will be an excellent resource....

Reply by dmcker, Aug 16, 2010.

Either way, would love to see the recipe posted here, since the cake with supposed Etruscan roots is not well known in the English-speaking world, but looks both delicious and fascinating with its use of vino cotto....

Reply by Gregory Dal Piaz, Aug 16, 2010.

Here it is

<!-- /* Style Definitions */ p.MsoNormal, li.MsoNormal, div.MsoNormal {mso-style-parent:""; margin:0in; margin-bottom:.0001pt; mso-pagination:widow-orphan; font-size:12.0pt; font-family:"Times New Roman"; mso-fareast-font-family:"Times New Roman"; mso-bidi-font-family:"Times New Roman";} @page Section1 {size:8.5in 11.0in; margin:1.0in 1.25in 1.0in 1.25in; mso-header-margin:.5in; mso-footer-margin:.5in; mso-paper-source:0;} div.Section1 {page:Section1;} --> Dried figs – 750 grams
Olive oil – about 140 grams
Wheat bran flour 100 grams
Grated chocolate 90 grams
Liquid honey 90 grams
Walnuts 80 grams
Almonds 75 grams
Powdered sugar 75 grams
Golden Raisins 75 grams
Candied citron peel 50 grams
Bread crumbs 50 grams
Powdered cinnamon
Cooked grape must
A lemon or orange

Soften the figs in water overnight.
Remove the figs from the water and rinse them with warm water.
Place them in a pot, covered with water and bring them to a boil.
Simmer until they are very soft then remove them from the liquid.
Dry the figs then dice them coarsely and place them in a large terrine pan.
Blend the golden raisins (the recipe says that you had softened previously in warm water) the honey, the sugar, the diced citron peel.
In boiling water blanch the almonds and walnuts, then peel them. Spread the almonds on a pan and toast them in the oven and then chop them.
Chop the walnuts and combine the nuts with all the other ingredients. Add the chocolate, wheat germ flour, and the bread.
Flavor the mix with the perfumes of nutmeg, a pinch of cinnamon and the grated zest of a lemon or orange.
Blend together 125 grams of the oil and enough of the must to make a paste of the right consistency.
Blend completely the ingredients and place in a well oiled pan and bake at 160C until it has turned a nice golden brown.

Serve cold.

Reply by Gregory Dal Piaz, Aug 16, 2010.

OK, so that has lots of extra stuff tacked on the top but it's basically there!

Reply by dmcker, Aug 16, 2010.

Thanks, Greg. I assume you were using MS Word on a Windows machine, is why the garbage....

Here's a recipe that's a little different. So in yours (or rather LDamato's) posted above, how come no reference to vino cotto (mosto cotto), either in the recipe itself, or for consumption with it? In the little I've heard about this cake I've always heard that linkage....

Reply by dmcker, Aug 16, 2010.

Sorry, I caught the 'cooked grape must' on second reading....

Reply by Gregory Dal Piaz, Aug 19, 2010.



It's in there.  I'd like to make this but this sounds more like survival food than anything else. Fit for snacking during a hard days work.

Reply by dmcker, Aug 19, 2010.

Yeah, seems like a not-too-distant relative of a Christmas fruitcake. Am curious about the vino cotto, though. In my knowledge that's basically a grape juice reduction, sometimes flavored with spices. Have you cooked much with it?

Reply by dmontillo, Aug 29, 2010.

Montillo Italian Foods produces authentic vino cotto following the Montillo's recipe from Calabria, Italy. Check us out online and on Facebook.

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