![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
Having posted this picture on IG,
I was faced with requests for the recipe.
A problem this, as I totally eyeballed it – as usual.
It is a #NoWaste thing so it makes use of old bread (a mix of panini all’olio, sourdough and whole wheat slices left over from a wine tasting event the week before), old goat milk (i.e., long conservation yet still past its “best before” date. Obviously you are more than welcome to use any fresh milk you want - even almond or oat ones will do), FRESH eggs, various cheese bits and bobs. Some cream (it was long conservation and not yet past its prime).
The true issue here are quantities, hence the eyeballing.
I cut the old bread in bits and dumped the old milk (it was a half-litre pack) on the chunks in the early morning, leaving them to soak and plump up a bit for at least two hours.
After two hours, I gave the bread bits a stir, breaking up the bigger ones and judged how much liquid I still had in the bowl, as well as evaluated how much mass of bread I had all over.
On the basis of this assessment, I decided 3 medium eggs and a small brick of cream (200 ml) could do, so I mixed them together in another small bowl. I added (very) little salt, plus a liberal amount of nutmeg and freshly ground black pepper. Then I dumped this on the bread bits, gave it another thorough mix and let them soak again for another hour.
I gathered the bits of cheese left in my fridge (on that specific day: slices of bright industrial cheddar and some smoked scamorza left from a toasted sandwich spree) and cut them in smaller pieces (slices in 9 to 12 bits, scamorza in hazelnut to walnut sized bits), which I added to the bread mix at the end of the second soak.
Then I buttered a deep 28cm silicone dish, coating it further with breadcrumbs, then dropped all the gunk in there.
My oven was already on (on 165c) for (long) broth making so I just added another shelf and plopped the torta in there. Now because of the fairly low temperature used, it took my torta quite a long time to bake (about 1 hour and a half? Possibly even more.) but obviously you can just cook yours at higher temperature and adjust the cooking time. The long baking time allowed for the bread to still soak some of the liquids (usually bread butter pudding recipes tend to prescribe 45 minutes cooking time, I suppose for that same reason) but if you are in a hurry, by all means, do raise your oven temperature.
In any case, do regularly check the consistency with a knife: The blade should come out slightly wet still but without eggy go on it.
Let the torta cool in the dish before unmoulding. Best eaten warm, but can totally be reheated in a microwave.
In the present case, an optional bunch of chopped assorted mushrooms (champignons and pleurotus) was pan-fried and dumped on top of the torta. You may dress yours as you please or leave like this with a side of salad.
I was faced with requests for the recipe.
A problem this, as I totally eyeballed it – as usual.
It is a #NoWaste thing so it makes use of old bread (a mix of panini all’olio, sourdough and whole wheat slices left over from a wine tasting event the week before), old goat milk (i.e., long conservation yet still past its “best before” date. Obviously you are more than welcome to use any fresh milk you want - even almond or oat ones will do), FRESH eggs, various cheese bits and bobs. Some cream (it was long conservation and not yet past its prime).
The true issue here are quantities, hence the eyeballing.
I cut the old bread in bits and dumped the old milk (it was a half-litre pack) on the chunks in the early morning, leaving them to soak and plump up a bit for at least two hours.
After two hours, I gave the bread bits a stir, breaking up the bigger ones and judged how much liquid I still had in the bowl, as well as evaluated how much mass of bread I had all over.
On the basis of this assessment, I decided 3 medium eggs and a small brick of cream (200 ml) could do, so I mixed them together in another small bowl. I added (very) little salt, plus a liberal amount of nutmeg and freshly ground black pepper. Then I dumped this on the bread bits, gave it another thorough mix and let them soak again for another hour.
I gathered the bits of cheese left in my fridge (on that specific day: slices of bright industrial cheddar and some smoked scamorza left from a toasted sandwich spree) and cut them in smaller pieces (slices in 9 to 12 bits, scamorza in hazelnut to walnut sized bits), which I added to the bread mix at the end of the second soak.
Then I buttered a deep 28cm silicone dish, coating it further with breadcrumbs, then dropped all the gunk in there.
My oven was already on (on 165c) for (long) broth making so I just added another shelf and plopped the torta in there. Now because of the fairly low temperature used, it took my torta quite a long time to bake (about 1 hour and a half? Possibly even more.) but obviously you can just cook yours at higher temperature and adjust the cooking time. The long baking time allowed for the bread to still soak some of the liquids (usually bread butter pudding recipes tend to prescribe 45 minutes cooking time, I suppose for that same reason) but if you are in a hurry, by all means, do raise your oven temperature.
In any case, do regularly check the consistency with a knife: The blade should come out slightly wet still but without eggy go on it.
Let the torta cool in the dish before unmoulding. Best eaten warm, but can totally be reheated in a microwave.
In the present case, an optional bunch of chopped assorted mushrooms (champignons and pleurotus) was pan-fried and dumped on top of the torta. You may dress yours as you please or leave like this with a side of salad.