This is a simple Piemontese sweet that Giuliana Ascoli Vitali-Norsa suggests be used to break the fast at the close of Kippur. It could also work nicely as a very rustic dessert. You'll need:
Prep Time: 20 minutes
Ingredients:
- Toasted bread
- Red wine (Freisa, Nebbiolo or Grignolino)
- Sugar
- Powdered cloves and cinnamon
Preparation:
What is sold in Italy as toasted bread (fette biscottate) much resembles fine-crumbed American-style or northern-European bread baked in a tin, which has been toasted until light brown and quite crunchy in texture. If you cannot find Italian-style fette biscottate either toast bread baked in a tin or as a last resort toast fine grained Italian-style bread. In any case, layer your slices of toasted bread in a tureen, sprinkling each slice with wine to dampen it, and then with a teaspoon of sugar, and some powdered spices.
Continue layering and sprinkling until the bread is used up. Since the dish should be prepared several hours in advance, keep an eye on it, and if it begins to dry out sprinkle more wine over it.
Continue layering and sprinkling until the bread is used up. Since the dish should be prepared several hours in advance, keep an eye on it, and if it begins to dry out sprinkle more wine over it.
