The bustrengo – Romagna recipe is a typical dessert from Emilia Romagna, but also claimed by the Marche region, quite simple and quick to prepare.
It’s a typical recipe of the winter period and especially of the Christmas period, as it uses dried figs, raisins… then the recipe can also vary depending on the area.
Bustrengo was also created to clean out the pantry, so you might often find walnuts inside as well.
Every family has its traditional bustrengo, so it’s really difficult for one to be the same as another. I hope I have come as close as possible to the most known traditional recipe.
I am sure that if you try it once, you will make it often because it stays soft for a few days if you keep it well.
If you make any of my recipes, send me the photos, and I will publish them on my page with your name.
Let’s prepare this delicious dessert together and let me know what you think!
Approximately 514 Kcal per person
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 8 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: Christmas
Ingredients to Make the Bustrengo – Romagna Recipe
- 3/4 cup finely ground cornmeal
- 1 1/2 cups all-purpose flour
- 1 cup breadcrumbs
- 1 cup sugar or honey
- 3 medium eggs
- 2 cups whole milk
- 3/4 cup raisins
- 3/4 cup dried figs
- zest of 1 lemon
- zest of 1 orange
- 1/4 1/8 cup extra virgin olive oil
- 1 lb apples (peeled weight)
- 1 packet baking powder
Preparation of the Bustrengo – Romagna Recipe
First, soak the raisins and dried figs cut into pieces in water.
In a large bowl, mix the flours and breadcrumbs, then add the milk, grated lemon and orange peels, eggs, and mix again.
Add the sugar or honey, extra virgin olive oil, baking powder, and mix well.
Peel and chop the apples into pieces, add them to the mixture, then drain the raisins and dried figs and add them, completing the preparation by mixing everything so that all the ingredients are incorporated.
Grease and flour a 10-inch diameter baking pan, pour the mixture into it, and bake in a preheated oven at 325-340 degrees Fahrenheit for 60 minutes.
