Peach and Plum Bread Lasagna Lasagne di pane con pesche e prugne This recipe is a favorite of mine and I have been making variations of it for years. Use whatever summer fruit is best at your farmers’ market— peaches, plums, apricots. You can even throw in a few handfuls of berries. This is a great way to use up old bread, so don’t get caught up in the size or number of slices in the recipe, just use that as a
Recipe Preheat oven to 350 degrees F. For the fruit layer,
guideline. You just want enough bread to make 2
toss the peaches and plums in a large bowl with the
layers and you can cut or tear it to fit in the dish, if
lemon zest, juice, and sugar.
needed.
Butter an 8-by-10-inch baking dish. Melt 3 tablespoons butter in a large skillet over medium heat. Add half of the bread slices. Brown and crisp
Yield Serves 8
on one side, turn and brown the second side, about 2 minutes per side. Remove to a plate. Repeat with the remaining butter and bread. While the bread is
Ingredients for the fruit layer 1 ¼ pounds ripe peaches, sliced ¼-inch-thick (3 or 4 large) 1 ¼ pounds ripe plums, sliced ¼-inch thick (4 or 5 medium)
still hot, sprinkle the tops with the sugar. For the topping, combine the granulated sugar, flour, brown sugar, cinnamon, ginger, and ½ teaspoon salt in a medium bowl. Scatter in the butter pieces and rub the butter into the flour mixture with your fingertips until the mixture
Zest and juice of 1 lemon
resembles small cornflakes. Add the chopped
¾ cup sugar
walnuts and toss. Layer half of the bread in the bottom of the
Ingredients for the bread layer 6 tablespoons unsalted butter, at room temperature, plus more for the baking dish 6 (½-inch-thick) slices day-old country bread (about 5-by-4 inches) 2 tablespoons sugar
baking dish, breaking the slices to fit, if needed. Spoon half of the fruit layer over top. Add second layer of bread slices and press down slightly. Top with the rest of the fruit and juices. Sprinkle the topping over all. Set the baking dish on a sheet pan and bake on the middle rack of the oven until the juices are bubbling and the topping is golden brown, 50
Ingredients for the topping ¼ cup granulated sugar
minutes to 1 hour. Let cool at least 15 minutes before serving. Serve warm, topped with whipped cream.
¼ cup all-purpose flour 2 tablespoons light brown sugar ¼ teaspoon ground cinnamon ¼ teaspoon ground ginger Kosher salt 4 tablespoons cold unsalted butter, cut into pieces ¼ cup chopped walnuts Whipped cream, for serving
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