🍷 Caramelized rye wedges with Valtellinese red wine – Rustic dessert of peasant tradition
An ancient, simple and genuine dessert that comes directly from Valtellinese peasant tradition. The stale rye bread wedges become a delicious treat thanks to the caramelization with butter and sugar and the splash of Valtellinese red wine 🍞🍷✨.
A perfect recipe to make the most of leftovers and rediscover the authentic flavors of mountain cuisine.
📝 Ingredients (for 4 people)
- 1 stale rye bread ring
- 100 g of sugar
- 100 g of butter
- 1 dl of Valtellinese red wine
👨🍳 Preparation
- Cut the rye bread into regular wedges.
- In a large skillet, melt the butter over medium heat and sauté the wedges until they are well golden on both sides.
- Add the sugar directly into the pan and gently caramelize everything, stirring carefully.
- When the caramel has coated the bread, deglaze with the red wine from Valtellina and let it evaporate, ensuring it is completely absorbed by the wedges.
- Serve the rye wedges hot, perhaps accompanied by whipped cream, vanilla ice cream, or simply a glass of the same wine used in cooking 🍇.
🧡 Curiosities
This is a poor recipe, born to not waste leftover bread. Today it is considered a gourmet delight to rediscover, ideal also as an alternative dessert or for a winter snack with authentic flavor.
📸 The image of the dishes is purely indicative and does not necessarily correspond exactly to the recipe.
