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Bread-Based Desserts
Torta Nicolotta Bread Pudding
This old and very popular cake gets its name from the inhabitants of the poorest
neighborhood in Venice, i Nicolotti, who live by begging. They make this very simple
dessert with leftover bread, milk, and a few sweeteners.
Makes 8 to 10 servings
3 to 4 cups (12 to 14 oz / 350 to 400 g) stale
white bread or raisin bread, crusts trimmed,
cubed
41/4 cups (36 oz / 1 kg) milk
5 tablespoons (2.5 oz / 70 g) unsalted butter
/ cup (5.3 oz / 150 g) sugar
3 4
3 4
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dolci
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Crostate
337
1 4
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Crostate
335
By Mixer
Dough
3 4
By Hand
Cream the butter and sugar in a mixing bowl with a wooden spoon until
well blended. Add the egg yolks, one
at a time, mixing thoroughly after each
addition. Sift the flour, cornmeal, and salt
over the mixture and stir just until the
dough comes together. Knead lightly on
a floured surface until the dough is no
longer sticky.
By Processor
Place the flour, cornmeal, salt, and sugar in
a food processor fitted with the steel blade.
Cut the cold butter into small pieces and
scatter over the flour. Process with three
or four pulses until the mixture resembles
coarse meal. Beat the egg yolks lightly.With
the machine running, pour the egg yolks
in a steady stream through the feed tube
and process just until the dough comes
together.You may need to add a little
ice-cold water. Stop the machine as soon
as the dough masses on top of the blade.
Overprocessing will make a tough dough.
continued
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336
1 4
3 whole cloves
3 thin strips lemon zest
/ to 1 teaspoon (0.06 to 0.1 oz / 2 to 2.5 g) ground
cinnamon
3 4
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356
1 2
1 large egg
12/3 cups (8.1 oz / 230 g) all-purpose flour
/2 cup plus 2 tablespoons (2 oz / 60 g)
best-quality Dutch-process cocoa
1
3
Confectioners sugar
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