Massimo’s Bread is Gold

 

“Every morning over breakfast my brothers and I fought for the leftover pieces of bread from the previous night to dip in warm milk with a splash of coffee. We called this mess zuppa di latte, milk soup. But how could I have known at the time that Bread is gold would take on a much deeper meaning than the recipe itself?  That a recipe would become the anthem under which we chanted the unsung values of recovering recipes and all those discarded, undervalued, and neglected ingredients that have always played a central role in the Italian kitchen.” – Massimo Bottura

Refettorio Ambrosiano opened its doors on the 28th of May 2015 and thanks to the sustained work of Caritas Ambrosiana, five years later, it continues to serve guests. It was Food for Soul’s first step towards a new consciousness as we learned that the most difficult situations can often inspire action, and that a meal can become a moment of celebration, able to unite, revive and renew. Most importantly, able to make people feel welcome and cared for. 

In looking for solutions to fight food waste, we found out that a nutritious meal served in a beautiful and welcoming environment can also change and strengthen communities. Because cooking is, indeed an act of love.

Bread Is Gold By Massimo Bottura

BREAD CRISPS

• 100 gr stale bread
• 10 g edible gold powder

BREAD AND SUGAR CREAM

• 100 gr stale bread 
• 100 gr brown sugar
• 800 ml milk
• 3 tbl heavy cream

SALTED CARAMEL ICE CREAM

• 150 ml heavy cream
• 150 g brown sugar
• 1 ½ tsp salt
• 150 ml milk

CARAMEL CROUTONS

• 100 g bread,
• 4 tbl brown sugar

 

MAKE THE BREAD CRISPS

Preheat the oven to 180°Ca. Line a baking sheet with parchment paper.

Arrange the bread on the baking sheet 2 cm apart.

Bake until crispy and golden brown, about 4 minutes. Let cool. Sprinkle with the gold powder.

MAKE THE BREAD AND SUGAR CREAM

In a medium pan, heat the bread and brown sugar over medium heat and cook until caramelized, about 3 minutes.

Add half the milk and simmer until almost all the liquid has evaporated. Add the remaining milk and the cream, bring to a boil, and cook for 3 minutes. Remove from the heat and let cool. Transfer to a blender and blend on high speed until smooth, about 3 minutes. Strain through a fine-mesh sieve two times. Cover and refrigerate. Once cold, whisk until stiff peaks form and transfer to a pastry (piping) bag.

MAKE THE SALTED CARAMEL ICE CREAM

In a small pot, bring the cream to a boil over medium heat. In a medium pan, melt the brown sugar over medium heat until completely melted, about 3 minutes. Add the warmed cream and salt, remove from the heat, and whisk. Strain through a fine-mesh sieve into a clean pan. Add the milk and generous 200 ml water. Return to the heat and bring to 40°C over medium heat, then simmer for 2 minutes until it reaches 80°C. Remove from the heat and let cool. Cover and refrigerate until well chilled. Transfer to an ice-cream machine and process according to the manufacturer’s instructions. (If you don’t have an ice-cream machine, freeze the mixture until hard enough to scoop.)

MAKE THE CARAMEL CROUTONS

In a medium pan, heat the bread and brown sugar over medium heat and cook, stirring, until the sugar caramelizes and coats the bread, about 5 minutes. Transfer to a baking sheet lined with parchment paper and let cool. Store in an airtight container.

TO SERVE

Place a scoop of the salted caramel ice cream on each plate and top with 5 caramel croutons, 1 tablespoon bread and sugar cream, 5 more caramel croutons, and 1 more tablespoon bread and sugar cream. 

Garnish with 1 bread crisp.