Sounds delicious, but when you squeeze the bread, are you squeezing the milk out of the bread and then discarding the milk, or are you squeezing it all together to make a smooth bread/milk mixture?
That's such a good question, Freyalyn. You squeeze the milk out of the bread. You can use the leftover milk for soups, bèchamel, porridge etc. I've updated the recipe to clarify this point ❤️ great input as usual!
This sounds absolutely delightful and I am totally on board with Veneto residents’ principle of “waste nothing.” Thank you so much, Sinu. (Sorry for leaving out the accent on the u!)
Thank you so much for your lovely comment, Janet! I'm so glad you enjoyed the post ❤️ Low waste recipes are cool and just plain helpful rn, with mindless consumerism taking over our planet. Hope you have a fab weekend. Ciao from Venice xx
Sorry to go off-topic, but can you remind us where to find your recipe for fennel baked with capers?
I've made it a couple of times, and it was delicious! But I can't remember whether it was published in one of your newsletters, or just something you shared on Twitter.
Now, you won't believe me, but I swear I’ve been searching for the finocchi gratinati recipe all winter. I haven’t made them in a while and needed to refresh my memory. Pretty sure I first shared it on Twitter/X but I just don’t seem to be able to find it.
Just now I found an email I sent to my sister the first time I made it. I attached a photo of the finished dish, but not the full recipe.
IIRC, it was a pretty simple preparation. Just a matter of chopping the fennel, drizzling with olive oil, dredging in a mixture of cheese & breadcrumbs, then baking with capers and thyme.
The only aspects I *don't* recall are the temperature of the oven, or how long to cook it. Does 20-30 minutes sound right to you?
The recipe sounds delicious. Do you use actually use Vodka in your Torta di Pane? Which Grappa do you use? White or dark? I have the darker/amber color.
Hi Elli, thanks for your question. I normally use whatever grappa is lying around the kitchen, although my preference is for an aged one (darker, like yours). As for the vodka, it's more of a substitution suggestion, since grappa is also quite dry. Rum could be a good idea, too, if you're into rum-scented cakes (I am!), or Grand Marnier for a touch of orange, reminiscent of panettone flavour. Happy baking!
I could finally catch up with this! I remember those days very well, and I agree that a slice of bread pudding cake care uplift your spirit and fortify your body!
And how delicious the texture of your cake is, almost like a flan, as you say!
Thank you also for sharing the link to my bread pudding cake!
Hi dear Giulia, thank you so much for your kind words <3 these cakes are simple and humble - it's easy to forget about them, isn't it. But they do deserve a spotlight, especially in today's world that 's so pervasively wasteful. I look forward to making your version soon!
I'm definitely looking forward to what you have to share, since I've just discovered you. I love Italy, and am studying the language for my next trip. Will definitely try your "heart-felt" cake. Mangia bene. S.
She always does chocolate ;-) Isn’t there something so satisfying about rehydrating the bread and making it pasta for the torta? I really like yours for a change and will make it soon. I’ve been meaning to post her torta di pane recipe FOREVER, so I’ll do it soon. Thank you for reminding me, Sinù!
ahah I feel you... it's hard to resist a nice piatto di pasta. It seems though that the time for your family's torta di pane to shine has finally come!
Oh this sounds heavenly. I will definitely make it, and I can’t wait!
I always save our stale bread for something, even if it’s just breadcrumbs.
Emiko Davies has a heavenly one with dried figs and fennel seeds (in Cinnamon & Salt). And we were fortunate enough to have Giulia’s chocolate one at her home; it is heavenly!
Such exquisite photography. I cannot name that elegant almost orange color of grass. The mists sneak by while the soil sleeps, stalks leaning like a blown apart newspaper against a wall.
This is the Veneto I will never see: fallow, cold and damp.
I plot to arrive with the carciofo Violetto di Sant'Erasmo or not at all.
Thank you, so glad you enjoy the photos. Our countryside is beautiful in the winter, indeed. Not long now before the first castraure arrives on the market stalls.
You will definitely find them in Mestre as well, don't worry. Try Mercato Municipale (via Fapanni) or any well stocked greengrocer near your accomodation. Keep me posted!
It’s always a treat to read another of your newsletters, Sinù, especially one with such a practical and delicious-sounding recipe. Torte di recupero” sounds like the perfect restorative, whether for postpartum blues or any other. The pictures are wonderful too. Grazie e tanti auguri!
Dear Ruth, thank you so much for your kind words - it means a lot to me. I'm slowly returning to Substack both as a writer and reader and it warms my heart that so many old friends are still here, supporting each other. Happy to be part of this! The cake is really good, I promise ❤️
Sounds delicious, but when you squeeze the bread, are you squeezing the milk out of the bread and then discarding the milk, or are you squeezing it all together to make a smooth bread/milk mixture?
That's such a good question, Freyalyn. You squeeze the milk out of the bread. You can use the leftover milk for soups, bèchamel, porridge etc. I've updated the recipe to clarify this point ❤️ great input as usual!
This sounds absolutely delightful and I am totally on board with Veneto residents’ principle of “waste nothing.” Thank you so much, Sinu. (Sorry for leaving out the accent on the u!)
Thank you so much for your lovely comment, Janet! I'm so glad you enjoyed the post ❤️ Low waste recipes are cool and just plain helpful rn, with mindless consumerism taking over our planet. Hope you have a fab weekend. Ciao from Venice xx
Hi Sinù,
Sorry to go off-topic, but can you remind us where to find your recipe for fennel baked with capers?
I've made it a couple of times, and it was delicious! But I can't remember whether it was published in one of your newsletters, or just something you shared on Twitter.
Grazie!
Now, you won't believe me, but I swear I’ve been searching for the finocchi gratinati recipe all winter. I haven’t made them in a while and needed to refresh my memory. Pretty sure I first shared it on Twitter/X but I just don’t seem to be able to find it.
Ha! "Great minds think alike" as they say! 😄
Just now I found an email I sent to my sister the first time I made it. I attached a photo of the finished dish, but not the full recipe.
IIRC, it was a pretty simple preparation. Just a matter of chopping the fennel, drizzling with olive oil, dredging in a mixture of cheese & breadcrumbs, then baking with capers and thyme.
The only aspects I *don't* recall are the temperature of the oven, or how long to cook it. Does 20-30 minutes sound right to you?
Sounds really nice. I always feel bad about discarding stale bread so now, with your help, I can be the man I was created to be.
me too, Gregory. Recipes like this one are a godsend!
The recipe sounds delicious. Do you use actually use Vodka in your Torta di Pane? Which Grappa do you use? White or dark? I have the darker/amber color.
Hi Elli, thanks for your question. I normally use whatever grappa is lying around the kitchen, although my preference is for an aged one (darker, like yours). As for the vodka, it's more of a substitution suggestion, since grappa is also quite dry. Rum could be a good idea, too, if you're into rum-scented cakes (I am!), or Grand Marnier for a touch of orange, reminiscent of panettone flavour. Happy baking!
I could finally catch up with this! I remember those days very well, and I agree that a slice of bread pudding cake care uplift your spirit and fortify your body!
And how delicious the texture of your cake is, almost like a flan, as you say!
Thank you also for sharing the link to my bread pudding cake!
Hi dear Giulia, thank you so much for your kind words <3 these cakes are simple and humble - it's easy to forget about them, isn't it. But they do deserve a spotlight, especially in today's world that 's so pervasively wasteful. I look forward to making your version soon!
I love the new look of your newsletter. Beautiful, as are the recipes.
Thank you, dear Marg 😘 it means a lot!
Can't wait to make this with my next stale baguette ;)
I hope you’ll like it 💓
I'm definitely looking forward to what you have to share, since I've just discovered you. I love Italy, and am studying the language for my next trip. Will definitely try your "heart-felt" cake. Mangia bene. S.
I hope you’ll like it 💓 spero ti piacerà, Sharon, fammi sapere come va!
Love love love torta pane! My suocera made it for me too and taught me the recipe. What a wonderful gift ❤️
Would love to know more about your suocera's recipe 😍
She always does chocolate ;-) Isn’t there something so satisfying about rehydrating the bread and making it pasta for the torta? I really like yours for a change and will make it soon. I’ve been meaning to post her torta di pane recipe FOREVER, so I’ll do it soon. Thank you for reminding me, Sinù!
It’s funny, it’s taken me ages to post this as well. Please do share yours asap! And then we can swap notes 📝😘
It is funny! This was one of the recipes on my original list but then I got so wrapped up in pasta…?
ahah I feel you... it's hard to resist a nice piatto di pasta. It seems though that the time for your family's torta di pane to shine has finally come!
Yes, Sinù! Grazie for your encouragement and reminder! 🤗
Oh this sounds heavenly. I will definitely make it, and I can’t wait!
I always save our stale bread for something, even if it’s just breadcrumbs.
Emiko Davies has a heavenly one with dried figs and fennel seeds (in Cinnamon & Salt). And we were fortunate enough to have Giulia’s chocolate one at her home; it is heavenly!
Thank you, Gabrielle. The chocolate one from @Giulia Scarpaleggia sounds perfect and I can’t wait to give it a try.
Such exquisite photography. I cannot name that elegant almost orange color of grass. The mists sneak by while the soil sleeps, stalks leaning like a blown apart newspaper against a wall.
This is the Veneto I will never see: fallow, cold and damp.
I plot to arrive with the carciofo Violetto di Sant'Erasmo or not at all.
Thank you, so glad you enjoy the photos. Our countryside is beautiful in the winter, indeed. Not long now before the first castraure arrives on the market stalls.
Besides mosaic and textile history, my focus includes cooking for myself (vegetarian with a few sensitivities).
Sadly, It looks like affordable accommodation with a modest kitchen is going to be in Mestre for at least a week, commuting into Venice.
Are these local treasures going to be available in Mestre stores (recommendations???) or only in the busy Rialto market?
Thank you.
You will definitely find them in Mestre as well, don't worry. Try Mercato Municipale (via Fapanni) or any well stocked greengrocer near your accomodation. Keep me posted!
It’s always a treat to read another of your newsletters, Sinù, especially one with such a practical and delicious-sounding recipe. Torte di recupero” sounds like the perfect restorative, whether for postpartum blues or any other. The pictures are wonderful too. Grazie e tanti auguri!
Dear Ruth, thank you so much for your kind words - it means a lot to me. I'm slowly returning to Substack both as a writer and reader and it warms my heart that so many old friends are still here, supporting each other. Happy to be part of this! The cake is really good, I promise ❤️
So much love runs through this, Sinù. You have been missed.
Thank you, it means a lot. I've missed you all as well 💕
Grazie for sharing this, it looks and sounds delicious!
You’re welcome, so glad you like the sound of it :)
Thank you it does sound very delicious.
Thank you for reading and commenting, Amber!