Torta rustica di pane al montepulciano, recipe by Nicoletta Marrocco

INGREDIENTS

cake
– 400 g of stale Montepulciano bread
– 4 cups milk
– 5 amaretti
– 3 tbsp.flour
– 2 tbsp. corn meal
– zest of 1 lemon
– 130 g sugar
– 150 g walnuts
– 80 g raisins
– 3 apples
– 3 pears
– 250 g whipped cream
– 3 whole eggs

sauce
– 6 egg yolks
– 1 cup of raisin wine
– 180 g sugar
– 6 tbsp. flour

TORTA RUSTICA DI PANE AL MONTEPULCIANO PREPARATION

Dice the bread and soften in boiling milk for about an hour. Squeeze the milk from the bread and add crumbled amaretti. Chop walnuts.
Add the flour, corn meal, lemon zest, sugar, raisins, and walnuts to bread mixture. Add eggs and mix with a wooden spoon until smooth. Peel, core, and thinly slice apples and pears. Set some aside to decorate cake. Add rest to mixture.
Grease a large cake tin. Pour in batter and decorate with radial arrangement of apple and pear slices.
Bake in preheated oven at 180°C (350°F) for about an hour. Make the sauce by mixing the egg yolks with the sugar in a saucepan. Add the flour. Slowly add the raisin wine being careful to avoid creating lumps. Cook over medium heat until thickened. Serve the warm pudding accompanied by the sauce and whipped cream accompanied by a glass of raisin wine.

 

Wine in combination: “Moscardello” Moscato Spumante Dolce Terre di Chieti IGP.