Bread, wine and sugar

Bread, wine and sugar

Pane, vino e zucchero

By
From
Acquacotta
Serves
4
Photographer
Emiko Davies; Lauren Bamford

This lovely and indulgent but simple little snack is one of those things that people seem to make less often these days, so when it is mentioned, you see eyes light up with the trigger of nostalgia. Marco remembers the treat of being allowed bites of this snack of bread sprinkled with red wine and sugar as a boy at big family dinners in the countryside. A Tuscan friend once recounted to me that his farmer father used to eat this for breakfast before heading out into the fields. It was seen as a big boost of energy and an easy, cheap bite to eat.

Day-old Tuscan bread is the best bread for this, as its sturdy texture means that the liquid does not turn the bread soggy. Its unsalted neutrality and blandness also means the astringency of the wine and the sweetness of the sugar are balanced. But if you don’t have stale Tuscan bread, I recommend grilling (broiling) the bread or drying it out in a low oven slightly so it doesn’t get too soggy. You could even try this with a slightly sweet bread like brioche.

Ingredients

Quantity Ingredient
60ml red wine
4 slices tuscan bread, around 1 cm thick
1 tablespoon granulated or raw sugar, or to taste

Method

  1. Sprinkle the red wine over the slices of bread as evenly as you can. Sprinkle the sugar on top of the wine and serve immediately. The wine will seep a little into the bread and the sugar will give it a delightful crunch.
Tags:
Italian
Tuscany
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