Torta di Pane - no more crumbs
Originally from Cucina dei poveri, the kitchen of the poor, to arise, it is probably of the cake as many recipes as there are grottos. Each household Ticino, each Grotto has its own recipe for this wonderful leftovers - no more crumbs - Most will dieTorta di Pane served as a dessert. Well packaged, they keep in the refrigerator for at least a week and already tastes best the second day.
My recipe is in the guidelines from the book I greatly respect "To eat the Ticino," from which I have already nachgekocht some recipes.
Ingredients: 300g
stale bread, cubed (for me it was Pane Valle Maggia)
1 liter milk 1 vanilla pod
1 teaspoon cinnamon, 1 / 2 teaspoon freshly grated nutmeg, a pinch of ordinary ground Clove and 1 / 2 teaspoon black pepper, finely ground
2 eggs
10 macaroons, crumbled
grated rind of half a lemon
1 pinch salt
100 g raw sugar
30g best cocoa powder
30 g good dark chocolate, chopped into small pieces
50 g candied orange peel, 50 g candied lemon peel (if you like)
100 g of ground or chopped almonds
one gulp Ticino Grappa
50 g pine nuts
some butter and flour to form
This from the vanilla bean caused Mark and the vanilla bean in the Add the milk and heat, pour over the bread and let it sit overnight. The next day, remove the vanilla pod and knead (this goes best with the Hands). Should not be too much milk left over, drain before. Add all ingredients except the pine nuts and mix well. In a buttered, type of flour ausgestäubte form (I use a rectangular baking dish), sprinkle with the pine nuts and at about 180 degrees about 1 hour bake (Stäbchenprobe!)
Note: We do not like it that way sweet - 200 g sugar indicated - 150 are in the original recipe. Slightly sweet, it is certainly necessary, by the selection of bread
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