Cakes and Desserts

Cakes and Desserts

La Miascia is a unpretentious dessert of antique origin; the ingredients are: stale bread (500 g), milk (1/2 liter), eggs (2), macaroons (3), apple (1), pear (1), pine nuts (20 g), raisins (50 g), liquor (1 cup), butter (30 g), flower (1 tablespoon), chocolate (50 g), and sugar (75 g). Preparation: Slice the bread and place it in a mixing bowl and soak it in the milk for 2 hours, then add eggs, raisins, pine nuts, the sliced apple and pear, sugar, crumbled up macaroons and the liquor. Mix together and pour into a greased cake pan. Bake at 200°C for 15 minutes, then at 150°C for another 15 minutes. Serve it warm or at room temperature.

La Cutizza is a dessert diffused all throughout Lake Como territory. The ingredients are: white flour (200 g), milk (180 g), frying oil, eggs (3), lemon zest, vanilla flavored sugar, salt. Preparation: Break the eggs in a bowl, add the flour, a pinch of salt, lemon zest and milk. Blend well into a batter. Heat the oil in a frying pan, pour the batter, fry one side then turn it over to complete. Remove from the oil and sprinkle with the vanilla flavored sugar.

La rüsümada (or rosümada) is and antique, tonic and energetic drink. It is widespread throughout all of northern Lombardy. The ingredients are: eggs (4), sugar (4 tablespoons), red wine (4 cups). Preparation: Wisk the egg yolks with the sugar until they become light, beat the egg whites until stiff, then add the yolks to make a cream. Slowly add the wine, stirring constantly. Serve immediately.