Bostrengo

MODERN BOSTRENGO
KITCHEN CHEF: F.G. for Marchenet
REALIZATION: *Modern Bostrengo
Number of portions, 8			WORKING METHOD
INGREDIENTS	U.M.	Q.ty
Marches rice Milk Grain flour "00" Honey Eggs Chiffonade of lemon rind Chiffonade of rind orange Bread-crumbs soaked in the milk Kernels of walnut almonds and pine-seeds Trite dried figs Sultanas grape Bitter cacao Extra-virgin olive oil Butter Stick of vanilla	Gr. l. Gr. Gr. N° buccia buccia Gr. Gr. Gr. Gr. Gr. cl. Gr. N°	250 1.5 100 150 2 1/2 1/2 150 100 75 50 100 2 10 1
			1 - Cook the rice "al dente" in the hot and aromatized milk with a stick of vanilla. 2 - In a casserole prepare a compound with honey,entire eggs, the rind of the citruses, the bread-crumbs bathed in the milk, sultanas grape, the dried figs, bitter cacao, oil. 3 - Cook 10 minutes on a sweet fire stirring well 4 - Join the drained rice adding some milk of baking (if the compound turns out too much dense, add some warm milk) 5 -Spread with butter a wide baking pan. Pour the compound and spreading, leave the cake at a height of 5 cm. 6 - Cook " the Bostrengo " in an oven at 140° C for an hour, possibly with some vapor: serve it cold. It is possible to add to the compound 1 little glass of "Meletti Anisette" or mistrà "Varnelli", 1 cup of coffee. NOTES: In order to create vapor in the house oven put 1 dl. of water in a suitable container in the warm oven. Marchenet
Tools : Bucket Wood spoon Colander Casserole Whip Spatula Baking-pan or steel moulds Oven	Degree of difficulty:		Garnishings: Decorations with mounted cream or white icing.
			Sauces : Accompanying chocolate sauce