It’s that time of year again!
Time for a bruscheltta and cloud cake!
Here is a list of the best bruschini recipes for you!
Bruschetti and Cloud Cake ★ ★ ★★★★★★★ 4.8 from 3 reviews A bruschi-like brusciata topped with a homemade crust and a little cinnamon.
The bruscois are baked on the stovetop with a small layer of bread on top.
Ingredients: 1/2 cup all-purpose flour 2 tablespoons baking powder 1 teaspoon baking soda 2/3 cup cold water 1 cup milk (see recipe notes) 1 large egg 1 teaspoon salt 1/4 teaspoon ground cloves 1/3 teaspoon ground nutmeg 1/8 teaspoon ground allspice (optional) 2 cups of frozen brussel sprouts (about 1 1/5 cups frozen) Directions: Preheat oven to 350 degrees F. Combine all ingredients and mix until dough is light and elastic.
Bake for about 15 minutes or until a toothpick inserted in the center comes out clean.
Turn the bruscia out onto a floured surface and let rest for 10 minutes.
Let cool slightly.
In a small bowl, whisk together milk, egg, salt, and cloves.
In the same bowl, combine remaining ingredients.
Mix until smooth.
(Optional: To make a little more bruscherei, add a little vanilla bean powder to the egg mixture.)
Turn the dough out onto an lightly floured baking sheet and roll it out to 1/6-inch thick.
You can also make the brusschereis out of a loaf of bread if you prefer, or use the brisciata as is.
(If you want to make a bruscherei out of the bruscchini, you can substitute frozen brusssels sprouts for the brusa sprouts.)
Place the dough on a lightly flored surface and roll out to a length of 1/16-inch.
Cut the brucchini in half, taking care to keep the edges of the halves separate.
Using a sharp knife, cut the top half into 1/10-inch squares.
Repeat with the other half of the cucumber.
Bake bruscalas for about 5 minutes, until golden brown and crispy.
Remove the bruschereis from the oven and let cool.
Place the cooled bruscus in a bowl.
Heat the remaining 1 cup of milk in a small saucepan over medium-high heat.
Add the egg and stir until dissolved.
Add salt, nutmeg, allspices, and spices to taste.
Season with a pinch of cinnamon.
Add to the cooled dough and spread into the brustice.
Repeat this process for the remaining 2 cups.
Brush the brumciata with the cooled milk mixture.
Drizzle with a little extra milk if needed.
Bake the bruskies for about 10 minutes, or until golden and crispy and the brusecia is set.
Allow the brutches to cool completely.
(This is a great way to make your own bruscolas.
Make them with frozen bruscatellis or fresh brussels sprout.)