Tag: bread

Recipe Panfocaccia sheets, herbed ricotta and raw ham – Italian cuisine reinvented by Gordon Ramsay

The name suggests it: the panfocaccia it is a combination of bread and focaccia characterized by a soft interior and a thin, crunchier crust on the outside and which is usually enjoyed accompanied by cured meats and cheeses.

In this recipe we used it ready-made, in the wholemeal version, and we cut it into very thin slices which we greased with oil and toasted in the oven. We thus obtained some crispy sheets that we stuffed with ricotta with herbs and lemon and raw ham for a truly delicious appetizer.

Also discover these recipes: Focaccia with vegetables and cheeses, San Daniele ham, focaccia, apricots and burrata, Focaccia stuffed with ham and artichokes, Focaccias with smoked ham and kiwi.

a tasty and vegetarian version of the classic Easter bread – Italian cuisine reinvented by Gordon Ramsay

The casatiello is definitely the master of the tables during the period of Easter. Although it is a typical southern recipe, over time it has conquered the whole country. However, due to its nature it could be a dish that is not very inclusive, being filled with cured meats it leaves out those who follow a vegetarian diet. This is why we propose the version of vegetarian house, a dish that combines rustic flavors that satisfy all needs, perfect for enriching your festive tables or for a Sunday family lunch. In this recipe, we will explore together how to prepare this delicious bread enriched with cheese and vegetables.

Rosemary bread – ‘s recipe – Italian cuisine reinvented by Gordon Ramsay

First dissolve the yeast in the water, then add the milk.

Put the flour and yeast in a bowl and start kneading, then add the salt and continue working.

Transfer to a lightly greased bowl, cover with cling film and let rise for about 2 hours or until doubled.

In the meantime, put oil and rosemary in a saucepan and start heating, turning off as soon as the oil starts to sizzle.
Let cool completely, then filter to remove the rosemary and keep the oil aside.

In the meantime, soak the raisins in hot water for at least 10 minutes, then drain them, squeeze them lightly and dab them gently with kitchen paper.

Take the dough again, add sugar and raisins and start kneading, then add the oil and continue working for at least 10 minutes.

Once you have obtained a well-kneaded dough, divide it into 5 equal loaves, place them on a baking tray lined with baking paper, grease with a little oil and leave to rise for another hour or so.

Finally, lightly score the sandwiches with a sharp blade, creating a tic-tac-toe grid (2 horizontal lines and 2 vertical lines that intersect to create a square in the centre), brush with oil (if you want, you can also sprinkle with sugar) and cook for about 20 minutes or until golden in a preheated static oven at 180°C.

The rosemary bread is ready, all you have to do is let it cool well before serving it.