Budìn de pan E/S

Italiano

English. With this recipe we are going to turn leftover bread into a gooey, caramel flavored pudding.

As you can read, the title is in Spanish: this is because the recipe comes from South America, where Giovanna (one of us Cuoche Clandestine) was born and grown up.

We replayed the recipe adding a small, personal touch: some orange zest. Giovanna sayed that this is one the best Pudìn de pan she ever had. The orange zest add something special. 

Well done! So, put the Pudìn into the oven and call friends and family to have a slice of it!

Español. Con esta receta reciclamos el pan avanzado, obteniendo un budìn caramelizado muy sabroso.
Como se puede ver, el título está en español: la receta, de hecho, proviene de América del Sur donde Giovanna (una de nosotras Cuoche Clandestine) nació y vivió hasta la edad adulta.
Hemos reproducido fielmente la receta en las cantidades, agregando solo un toque personal: la cáscara de naranja rallada. Giovanna, que es una experta en budín de pan, dijo que el sabor de la naranja da una ventaja extra a este budìn. Bien, entonces, cocinado y comido: ¡Budín en el horno y llamadas para recolectar amigos y parientes!

Milk and pomegranate pudding

Italiano - Español

In Italy when someone looks at a particularly appetizing and good-looking dish, people use to say: “Si mangia con gli occhi” that literally sounds like “to eat something with the eyes”. Well, those are the words we do say looking at this milk and pomegranate pudding! 

Look the wonderful colors it has: a pure-white layer and a powerful red at the base. Mouth watering, isn’t it?

The “mullabiah” is a well known dessert from Middle Eastern regions. Making this recipe we referred to the method of Fidaa I A Abuhamdiya who wrote the book “Pop Palestine”.