Ponticiana croutons come from Rome and can be easily replicated at home for an aperitif or a super tasty appetizer
Ponticiana croutons are typical of the Roman cuisine, perfect to bring to the table for a tasty appetizer or an aperitif in mode finger food.
They owe their name to Laurentino, the district of Rome which is also called "I Ponti" and in which, according to tradition, they were prepared for the first time. They can be replicated at home easily and in a short time for a really tasty result.
At the basis of this recipe is the homemade bread to be cut into large enough and thick slices and to brown in butter. And then i can't miss mushrooms, to choose between trifolati or champignon.
The recipe for Ponticiana croutons
Ingredients
To prepare the Ponticiana croutons at home you will need: 4 long and thick slices of homemade bread, 2 mozzarella, 250 g of sautéed mushrooms or champignons, 4 slices of raw ham, butter, parsley, salt, pepper, garlic and extra virgin olive oil. olive.
Preparation
It starts with mushrooms. Clean the mushrooms then put them to brown in a pan with oil, garlic (to be removed as soon as it is colored) and finely chopped parsley. When the mushrooms are ready (it will take about 10 minutes), add salt and pepper and set them aside in a bowl.
Then move on to the preparation of the bread, which should be fried in butter.
At this point, on a baking sheet with parchment paper, lay the slices of bread, cover them with the raw ham, the sliced mozzarella and the mushrooms prepared previously and bake at 180 ° C for 10 minutes, until the mozzarella it will be completely melted.
Before putting the croutons on the table, a last sprinkling of parsley is necessary. Ponticiana croutons should be eaten hot and, perhaps, accompanied by a full-bodied red wine.
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