Recipe

Malida alla Toscana

Tuscan Delight: Malida with a Twist

4.5 out of 5

Indulge in the flavors of Tuscany with this unique twist on the traditional Indian dish, Malida. This Tuscan version combines the rich heritage of Indian cuisine with the rustic charm of Tuscan flavors, resulting in a delightful fusion of cultures.

Dessert› Malida

Asian cuisine› Indian cuisine

European cuisine› Mediterranean cuisine› Italian cuisine› Tuscan cuisine

Preparation time

15 minutes

Cooking time

20 minutes

Total time

35 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan (if honey is substituted with agave syrup), Dairy-free, Gluten-free (if using gluten-free semolina)

Allergens

Tree nuts (almonds, pistachios), Gluten (if not using gluten-free semolina)

Not suitable for

Nut-free, Paleo

Ingredients

In this Tuscan adaptation of Malida, we incorporate Tuscan ingredients and flavors to create a unique fusion dish. Instead of using traditional Indian spices, we infuse the dish with Tuscan herbs like rosemary and thyme. We also replace ghee with extra virgin olive oil, giving the dish a distinct Tuscan touch. Additionally, we incorporate local Tuscan dried fruits and nuts, such as figs and pine nuts, to enhance the flavors and textures. We alse have the original recipe for Malida, so you can check it out.

1 cup (200g) semolina 1 cup (200g) semolina
1/2 cup (75g) almonds, chopped 1/2 cup (75g) almonds, chopped
1/2 cup (75g) pistachios, chopped 1/2 cup (75g) pistachios, chopped
1/2 cup (75g) dried figs, chopped 1/2 cup (75g) dried figs, chopped
1/4 cup (40g) pine nuts 1/4 cup (40g) pine nuts
1/4 cup (60ml) extra virgin olive oil 1/4 cup (60ml) extra virgin olive oil
1/4 cup (60ml) honey, plus extra for drizzling 1/4 cup (60ml) honey, plus extra for drizzling
1 teaspoon dried rosemary 1 teaspoon dried rosemary
1 teaspoon dried thyme 1 teaspoon dried thyme
1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
Powdered sugar, for garnish Powdered sugar, for garnish

Nutrition

Calories: 320 kcal / 1340 KJ
Fat: 18g (2g saturated)
Carbohydrates: 36g (18g sugars)
Protein: 7g
Fiber: 4g
Salt: 0.01g

Preparation

1.
Preheat the oven to 180°C (350°F).
2.
In a large mixing bowl, combine the semolina, almonds, pistachios, dried figs, pine nuts, olive oil, honey, rosemary, thyme, and cinnamon. Mix well until all the ingredients are evenly coated.
3.
Spread the mixture onto a baking sheet and bake for 15-20 minutes, or until the semolina turns golden brown and crispy.
4.
Remove from the oven and let it cool completely.
5.
Once cooled, sprinkle powdered sugar over the mixture and drizzle with honey.
6.
Serve Malida alla Toscana as a delightful dessert or snack.

Treat your ingredients with care...

Almonds — Toast the almonds in a dry skillet over medium heat for a few minutes until fragrant before chopping them.
Pistachios — Remove the shells from the pistachios and chop them roughly.
Dried figs — Soak the dried figs in warm water for 10 minutes before chopping them.

Tips & Tricks

For added flavor, toast the semolina in a dry skillet over medium heat until it turns golden brown before mixing it with the other ingredients.
Experiment with different combinations of dried fruits and nuts to personalize the dish to your taste.
Serve Malida alla Toscana with a scoop of vanilla gelato for a delightful contrast of temperatures and textures.

Serving advice

Serve Malida alla Toscana as a dessert or snack. It can be enjoyed on its own or paired with a cup of hot tea or coffee.

Presentation advice

Arrange the Malida alla Toscana on a platter, sprinkle it with powdered sugar, and drizzle honey over the top. Garnish with a sprig of fresh rosemary for an elegant touch.