This past Christmas, M whipped up a mean Osso Buco and served it over Risotto Milanese. Braised slowly for hours, the end result was aromatic and tender. But, I’m not writing about that, except to say that it was out-of-this-world delicious.
I’m here to write about my challenge. What would dessert be? I wanted it to be Italian, in keeping with the dinner’s theme. Tiramisu was too obvious, so I regrettably passed on that. And, although I could eat frozen desserts year round, it was just too cold for gelato.
I finally settled on a Bolognese polenta and apple cake called Bustrengo. It was not an easy sell for me. Breadcrumbs, polenta and dried fruit in a cake? It sounded too much like a dried out fruitcake. But, I persevered.
The cake was super moist – an Italian version of bread pudding and a perfect ending to our Italian Christmas. Here is the recipe…