La Dolce
As promised, here’s a use for any unwanted bottles of grappa you might have lying around the house. For those (of whom there won’t be many) who don’t already know the story behind my grappa, I came back from Cyprus last year with 3 litres of home-made stuff in unlabelled bottles. Perhaps I should send it over to Nevada. It could put another 100 m.p.h. on Thrust 2. If you don’t have any grappa, try brandy or Grand Marnier or something.
Take some thickly sliced Italian bread (Stale will do. And if you can’t get to Peckham’s or Fazzi’s, a white bloomer will do fine.)
Beat together a couple of eggs, about 3/ 4 pint of milk (this for an average oven dish worth), and about 1/ 2 cup of sugar (adjust to taste). Marinade the bread in the liquid until good and soggy.
Lay a layer of bread slices in a well-buttered oven dish. Dot with butter, and sprinkle liberally with mixed peel. Then pour over a good tot of grappa. Repeat for another layer. Pour over any remaining liquid.
Bake in a medium-to-hot oven for about 1/ 2 hour, until golden and puffy.
Serve with a dollop of mascarpone or creme fraiche,
If
you use this recipe, please
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