A new recipe from Lombardy offers a delicious way to use up stale bread. Torta paesana, or village cake, is a firm baked custard that transforms leftover bread into a delightful dessert. The recipe, shared by a chef, highlights how simple ingredients can create something special.
The base requires 250g of old bread, such as sourdough or baguette, soaked in 550ml of whole milk for 15 minutes. After mashing or blending the mixture into a puree, add two beaten eggs, 50g of unsweetened cacao powder, and 100g of brown sugar. The consistency should resemble custard.
Optional additions include 50g of raisins soaked in a tablespoon of grappa, rum, or brandy, and 80g of almonds, pine nuts, or other nuts. Stir these into the custard, reserving some nuts for topping. Pour the mixture into a lined 23cm solid cake tin and bake at 190C (170C fan) for 40 minutes until set.
The cake can be served with crème fraîche or thick cream and keeps well in the fridge for three to five days. The recipe is adaptable, allowing for variations like chocolate chips or candied citrus, making it a versatile way to reduce food waste.
