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Miascia


You'll need

300 gm day-old Italian white bread, crusts removed, torn into 2cm pieces 600 ml milk 2 apples (such as pink lady), finely chopped 2 pears (such as beurre Bosc), finely chopped 2 eggs, lightly whisked 70 gm (½ cup) golden raisins 80 gm caster sugar 2 tbsp plain flour Finely grated rind of 1 lemon Scraped seeds of 1 vanilla bean 40 gm butter, melted 1 tbsp rosemary leaves For scattering: demerara sugar   Vin santo mascarpone 250 gm mascarpone 50 ml vin santo 1 tbsp pure icing sugar, sieved

Method

  • 01
  • Preheat oven to 180C. Soak bread in milk until softened (1 hour), pour off excess milk (discard), transfer bread to a large bowl and stir to a coarse purée. Add fruit, eggs, raisins, sugar, flour, lemon rind, vanilla and a pinch of salt and stir to combine. Press into a buttered 24cm-diameter springform tin, drizzle with melted butter, scatter with rosemary and a generous amount of demerara sugar and bake until golden and cooked through (50 minutes-1 hour). Set aside to cool in tin (15 minutes), then carefully remove sides of tin and cool slightly.
  • 02
  • Meanwhile, for vin santo mascarpone, combine ingredients in a bowl. Serve with miascia.
This recipe is from the April 2012 issue of Australian Gourmet Traveller.

Como, the Lombardian district home to some of Italy’s most luxurious lakeside living, seems a curious place for this classic poor man’s cake to have sprung from. Then again, who’s to say the rich don’t need a tasty way to make the most of leftover bread too? The vin santo mascarpone is our own latter-day luxe addition. Miascia is best served warm or at room temperature.


At A Glance

  • Serves 8 people
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At A Glance

  • Serves 8 people

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