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Microcap & Penny Stocks : PanAmerican BanCorp (PABN) -- Ignore unavailable to you. Want to Upgrade?

To: Fred-beaches who wrote (21947)	1/4/1999 10:41:00 PM
From: ISOMAN	Read Replies (4) \| Respond to of 43774

Torta di Pane This bread cake reflects Ticino's history of simplicity and poverty. Made from stale bread, the recipe has evolved from its simple roots to a delectable dessert containing wine-soaked raisins, almond cookies, pine nuts and butter. In 1974 a Ticino bakery held a contest for the best torta di pane and 400 entries were received! Here is the winning recipe. Ingredients 300 grams stale bread (preferably a bread with "body") 5 amaretti (almond meringue cookies) 1 liter milk, scalded 1 egg, beaten salt, a pinch 1 lemon (juice and zest) 150-200 gram sugar 1 tablespoon cocoa grappa, a small glass 200 grams raisins, presoaked in wine or the above grappa 1 packet vanilla sugar or 2 teaspoons vanilla extract 50 grams candied fruit 50 grams pine nuts butter Directions 1.Tear the bread in pieces. Pour the milk over and let soak at least 4 hours or overnight. 2.Lightly butter a cake pan or spring-form pan (the sides should be fairly high). 3.Knead the bread and milk mixture well. Add the remaining ingredients (except the pine nuts). 4.Pour the mixture in the buttered pan. 5.Garnish the top with the pine nuts and bake for 2 hours at 150°C.