Torta Di Lucca
Torta di Lucca (adapted from many conversations from local residents of Lucca)
1/2 Heat oven to degrees
9 inches You will need a pie plate
1 1/2 cups of stale bread, diced
3/4 cup sugar
1/2 cup of raisins (soaked in hot water)
1/2 teaspoon ground nutmeg
1 tablespoon liquer of your preference
1/2 cup sugar
1 teaspoon vanilla extract
1 3/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
When the butter starts to melt, add the chard.
Cook chard until the leaves are tender.
When done, let it cool to the side.
The bread should crumble and begin to resemble porridge.
Beat the eggs and then add with the rest of the ingredients.
Pour into the pie crust.
In a bowl, cream together the butter and sugar.
Add the egg and then the vanilla.
Beat until creamy.
In another bowl, combine the dry ingredients.
Make a well in the center and add the wet mixture to the center.
At first it will resemble bread crumbs, but should work itself into a smooth ball.