Tag: bread

Red mullet, bread and panelle recipe – Italian Cuisine

Red mullet, bread and panelle recipe


The bread hidden in the filling, the panella, covers the mullet: this is how the chef of the Locanda Capofaro interprets the traditional Sicilian "pane e panelle"

  • 10 mullets of 150 g each
  • 500 g dried chickpeas
  • 500 g chickpea flour
  • 200 g crusty bread
  • 200 g fish broth
  • 100 g chopped white onion
  • 50 g wildflower honey
  • 50 g celery
  • 50 g carrot
  • 50 g dry white wine
  • 20 g raisins
  • 20 g kombu seaweed
  • 15 g tuna bottarga
  • lemons
  • oranges
  • grapefruits
  • black pepper
  • laurel
  • chopped parsley
  • garlic
  • wild fennel
  • peanut oil
  • salt
  • extra virgin olive oil

FOR THE CZECH MAYONNAISE
place soak the chickpeas and kombu seaweed for 12 hours.
Chop celery and carrot and brown them with 50 g of onion in a saucepan with a drizzle of oil and 2 bay leaves.
Strain chickpeas, put them in the saucepan and cover them with water, salt a little and cook for 40 minutes. Drain them, season them with extra virgin olive oil and herbs and marinate them for 12 hours in the fridge.
frullateli then hot in the thermomix (or in a container in a hot water bath), whipping them with oil like a mayonnaise.

FOR PANELLE
Pour in an aluminum pan the chickpea flour with 1.5 liters of water and 10 g of salt. Stir and bring to a boil, taking care not to stick the mixture on the bottom and on the edges. Add ground pepper and a spoonful of chopped parsley. Spread the mixture on a baking sheet and let it cool. Then cut it into small pieces and fry them in peanut oil at 180 ° C.

FOR THE CITRUS SAUCE
Chop 50 g of onion and brown it with a drizzle of oil in a saucepan with 10 g of peppercorns and 2 bay leaves.
Add 250 g of orange juice, 150 g of lemon juice and 100 g of grapefruit juice, plus a few cloves of all citrus fruits, peeled raw. Also add the honey and cook until the content has reduced to half.
Sift the sauce and, if necessary, reduce it further.

FOR THE BREAD FILLING
rehydrated raisins in white wine for 30 minutes. Blend the bread in the cutter, then brown it in a pan with a drizzle of oil, 1 clove of garlic and 1 bay leaf. Remove garlic and bay leaf and let cool.
Add chopped fennel, 1 orange and 1 lemon, bottarga and squeezed raisins. Blend everything, adding the broth, just enough to get a cream.

FOR TRIGLIE
eviscerate and scale the mullets, leave the fillets attached to the tail and remove the bone and thorns.
stuffed mullet with cream and recompose the two fillets; let it rest in the fridge for 10 minutes.
Bake each mullet vacuum-packed at 52 ° C for 8 minutes (alternatively, steam, ed); finish cooking by browning the fillets on both sides with a drizzle of oil in a non-stick pan.
serve red mullet covered with panelle, accompanied with citrus sauce and mayonnaise.

Peaches in syrup, crunchy bread and almond sauce recipe – Italian Cuisine

Peaches in syrup, crunchy bread and almond sauce recipe


  • 650 g 4 not too ripe yellow peaches
  • 340 g sugar (white or brown)
  • 90 g skinless almonds
  • 60 g stale bread
  • 60 g coconut or neutral-flavored seed oil
  • 50 g non-sweet almond milk
  • 1 lemon
  • thyme

To prepare peaches in syrup, crunchy bread and almond sauce, begin to blend 50 g of almonds with the almond milk and 40 g of brown sugar; then add the oil flush, continuing to blend until creating a mounted emulsion; in half, also pour 1 tablespoon of lemon juice and continue to incorporate the oil; adjust the acidity of the sauce with other lemon juice, if needed; finally add a little grated lemon zest.
Chop the remaining almonds and the bread, obtaining crumbs.
Pour in a small saucepan 100 g of sugar and 20 g of water; let it boil for 2 minutes; out of the fire add the bread and almonds and stir until the sugar has turned white, then bring back to the heat and stirring constantly, caramelize; then distribute the crumbs on a plate covered with parchment paper. Cut the peaches in two.
Bake the rest of the sugar with 300 g of water and a few sprigs of thyme; when the syrup is clear, add the peaches, boil them for 3 minutes, turn off the heat and let them cool in the syrup.
serve peaches with crispy bread and almond sauce decorating with a few leaves of thyme.
The alternative: you can replace the almond sauce with lightly sweetened whipped cream.

Bread and chocolate cupcakes recipe – Italian Cuisine

Bread and chocolate cupcakes recipe


  • 150 g dark chocolate
  • 150 g milk
  • 80 g brown sugar
  • 75 g butter
  • 75 g stale bread
  • 4 g baking powder
  • 2 eggs
  • salt

To prepare the bread and chocolate patties, let the bread soften in the milk, stirring occasionally so that it soaks well.
Melt in the meantime 100 g of chocolate chopped with butter in a bain marie (or in the microwave).
beat eggs with brown sugar.
squeeze lightly the bread and flake it in a bowl. Add the eggs, the melted chocolate, then the flour, baking powder and a pinch of salt. Incorporate the remaining chocolate cut into small pieces.
Grease 8 disposable aluminum molds and sweeten them with brown sugar, on the bottom and on the walls. Fill them with the mixture, remaining about a finger under the edge.
Bake in the ventilated oven at 175 ° C for about 20 minutes. Remove the patties from the oven, remove them from the molds and serve them with fresh fruit and a tuft of whipped cream.

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