Tag: bread

Yeast-free bread in the pan: the fastest recipe – Italian cuisine reinvented by Gordon Ramsay


Unleavened bread in a pan.

Pita bread and naan bread

Varieties of pan bread like this exist in many ethnic culinary traditions.
For example pita bread in Greece and naan bread in India, although the recipes differ a little.
In Greek bread there is yeast in the dough, in fact the result is much more puffy and soft.
Indian naan bread contains, in addition to yeast, also yogurt, in fact it is more moist and has a slightly different flavor.
I really love this kind of preparation, especially in summer because I can’t turn on the oven and I love serving this bread in a pan with lots of dips, hummus, tzaziki and guacamole and grilled vegetables.
Once ready you can store it covered in a bread bag for up to 2 days, or freeze it.

Gozleme

I recently tried a Turkish recipe that uses pan-fried bread as its base, but includes a filling made from spinachie feta.
They are called gozleme and they are stuffed focaccias really delicious and quick to prepare. Inside they have vegetables and cheesebut sometimes I like to add the minced meat previously cooked in a pan with oil and paprika.
When I don’t know what to cook, but I want to bring something special to the table that I’m sure everyone will like, I always prepare this recipe by inventing it every time creative fillings.

Here’s the process: once the dough has been prepared, roll it out as in the first recipe, only slightly thinner.
Separately, prepare the spinach by cooking it in a pan with spring onion, oil and very little water. You let them cool very well, drain them as much as possible and then mix them with 100 g of feta.
Place a little filling in the center of each dough and close everything up in a package.
Gently roll out a little more with a rolling pin these focaccias and then cook them in a pan. If you don’t like spinach, use other vegetables and if you don’t like feta, replace it with ricotta or primosale. Here at my house we are crazy about gozleme!

Panko bread: how to make it at home and how to use it (video) – Italian cuisine reinvented by Gordon Ramsay


  • Bake and let cool.

Panko bread.

Some secrets of this breading

The name of this particular bread comes from the portmanteau of Japanese words Pan (bread) e ko (Flour). Used for tempura and other types of frying, it is much more crumbly than our breadcrumbs because it is obtained from fresh and soft white bread.
It is important to let the panko bread cool thoroughly before storing it in airtight containers: otherwise the condensation would risk softening it. It can be kept dry for two months.

The anti-waste tip for bread crusts

Dry the bread crusts in the oven, flavor them with chopped parsley, garlic and oil and blend them: you will obtain the base for a gratin.

Spiced panko bread

To flavor your panko bread, use spices such as turmeric, curry or paprika: once ready and cooled, sprinkle it with the powdered spices and use it immediately. Don’t put them in before baking because they would burn.

With Plankton and matcha tea to enhance seafood dishes

Finally, to brown the seafood au gratin, sprinkle it with a pinch of matcha tea or powdered chlorophyll: the crunchy breading will take on an intense vegetal flavour, similar to that of algae, which will enhance that of the mussels even more.

Panko bread and cutlet (as an aperitif)

A tasty idea? Bread the Milanese cutlet using panko bread: the classic “elephant ear”, with the bone, so to speak, will be very crumbly and spectacular. Serve it on a large cutting board, already portioned, together with homemade mayonnaise and other sauces of your choice. Together with a glass of bubbles it will be a splendid aperitif.

Vegetables and cheese on crunchy and fragrant bread – Italian cuisine reinvented by Gordon Ramsay

Vegetables and cheese on crunchy and fragrant bread



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