Savory Sbrisolona

Name: Savory Sbrisolona
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Type 00 flour 1 ½ cup; Fioretto corn flour 1 ½ cup; Peeled almonds 0.8 cup; Almonds 0.4 cup; Butter cold 0.9 cup; Parmigiano Reggiano PDO cheese 7.1 oz; Egg yolks 2 tbsp; Lemon peel 1; Fine salt to taste; Black pepper to taste; Prosciutto cotto 7 oz; Scamorza (provola) cheese 6.3 oz; Parmigiano Reggiano PDO cheese 1.1 oz; Black pepper to taste

it de es fr br

978

Calories per serving

Energy Kcal 978
Carbohydrates g 55.6
of which sugars g 3.6
Protein g 38.7
Fats g 66.8
of which saturated fat g 31.32
Fiber g 5.5
Cholesterol mg 251
Sodium mg 776

Difficulty: Very easy
Prep time: 20 min
Cook time: 50 min
Serving: 6
Cost: Low

PRESENTATION

So here's the thing, if you are on the hunt for something different, savory sbrisolona is really where it is at. This dish takes a cue from the sweet classic in Mantua, Lombardy, but adds a twist with goodies like ham and cheese. Forget sugar and lemon zest. Instead, this savory crumble cake is loaded with Parmigiano for a really rich taste. Super tasty, right?

The crumbly, tender texture? That comes from a mix of ground almonds and cornmeal. In Lombardy, folks usually break off chunks with their hands, not knives. And, I mean, this gives it a fun, rustic vibe. Each bite brings salty ham, gooey cheese, and that crunchy almond goodness. Seriously good stuff.

Turning the sweet sbrisolona into a savory polenta cake shows off the creativity in Lombardy cuisine—no question. With ham and cheese baked inside, every piece is a little golden and crispy at the edges. Plus, it stays soft and moist inside. Pretty much the perfect combo. And look, up in northern Italy, they often pair it with a fresh, savory cream tart for a complete spread.

Thing is, unlike other traditional Italian recipes, this one's all about keeping it simple—no fancy presentation needed. And just grab a chunk with friends and enjoy with a cold drink. The flavors are strong and really really savory, making it perfect as a starter or snack at any gathering. Whether you're into the classics or want to try something new, this savory sbrisolona offers a taste of Lombardy's culinary heritage. It's not just a dish—it's a fun, hands-on way to dive into the rich flavors of Italy. Perfect for those who love sharing good food and good times. For real.

INGREDIENTS

978

Calories per serving

Ingredients for a 12-inch pan: Type 00 flour 1 ½ cup (200 g); Fioretto corn flour 1 ½ cup (200 g); Peeled almonds 0.8 cup (100 g); Almonds 0.4 cup (50 g); Butter 0.9 cup (200 g) - cold; Parmigiano Reggiano PDO cheese 7.1 oz (200 g); Egg yolks 2 tbsp (37 g); Lemon peel 1; Fine salt to taste; Black pepper to taste

for filling: Prosciutto cotto 7 oz (200 g); Scamorza (provola) cheese 6.3 oz (180 g)

for sprinkling: Parmigiano Reggiano PDO cheese 1.1 oz (30 g); Black pepper to taste

Preparation

How to prepare Savory Sbrisolona

To prepare the savory sbrisolona, place both types of almonds in a mixer 1 and coarsely blend them. At this point, cut the butter into cubes and transfer it into a fairly large bowl 2. Also add the almonds 3,

the fine cornmeal 4 and the all-purpose flour 5. Then add the grated zest of one lemon 6,

pepper and salt 7. Mix with your hands 8, then add the Parmesan 9

and the egg yolks 10. Mix again with your hands without kneading 11 but using only your fingertips to obtain a crumbly mixture 12.

At this point 13 preheat the oven to 356°F in static mode and butter a 12-inch diameter baking pan. With your hands, transfer 2/3 of the dough into the pan 14, spreading the mixture over the entire surface without pressing it; the dough should not be compact 15.

Cut the provolone cheese into slices and place them on top of the mixture 16, then add the slices of cooked ham 17 and cover with the dough crumbs 18, spreading them over the entire surface.

Finish with a sprinkle of Parmesan 19 and a pinch of black pepper 20. Bake in a preheated static oven at 356°F and cook the savory sbrisolona for 50 minutes. Then remove from the oven 21 and serve it still warm.