Tag: bread

Soup for breakfast: white coffee with stale bread – Italian Cuisine

Soup for breakfast: white coffee with stale bread

Breakfast is one of the basic meals of the day: it gives us the energy needed to face the morning. For this it must be nutritious and, of course, also very tasty!

Very popular in the fifties and sixties, but probably even earlier, this breakfast was still a widespread habit in many Italian families in the 1980s. We are talking about the soup of white coffee with stale bread.

Nothing is wasted in the kitchen, not even memories

It was the breakfast that grandma prepared, but often her parents too: simple, good and nutritious, this sweet soup belongs to the tradition of the ancient kitchen of reuse. A time more for reasons of poverty or, if you will, a shrewd domestic economy. Today, on the contrary, his return is more in the global perspective of saving "energy" and resources of our great common home: the Earth.
A breakfast, therefore, of memory, because it awakens the memory of large cups filled with steaming latte, or milk and barley for the little ones, and many pieces of bread that float there. But also a breakfast that looks to the future, because waste is increasingly intolerable and recycling is increasingly a necessity.
But above all, today as then, caffelate with stale bread is a perfect breakfast for the whole family: grandparents, parents and children.

The recipe of caffelatte with stale bread

As for breakfast with bread, butter and sugar, also in this case we recommend the use of slack bread, or that without salt, more suitable to be immersed in milk.

Difficulty: very easy
Preparation time: 10/15 minutes approx

Ingredients for two large cups

500 g of stale bread
1 liter of milk
About 150 g of sugar
50 cl of coffee (or barley)


Put the milk on the fire. Meanwhile, cut the bread into small cubes or even more coarsely, but in pieces that are not too large. When the milk boils, turn off the heat and add the unsweetened coffee or barley prepared earlier. Pour the coffee into the cups and then add the sugar, in the desired quantity, and mix well. Finally dip the pieces of bread and wait a few moments until they are well blended with caffelatte, then enjoy this simple and wonderful breakfast.

Photo courtesy Maja Tresoldi

Bread and ricotta: 10 delicious bruschetta – Italian Cuisine

Bread and ricotta: 10 delicious bruschetta

An aperitif standing up with so many friends? What could be better than a bruschetta? So many sweet and savory ricotta-based ideas.

When naming the bruschetta the first thought goes to the classic slice of toasted bread with oil and tomato, or with ham and mozzarella.
However, we want to offer you something different and original.
Not one, but 10 types of bruschetta, both sweet and savory, Perfect for summer and for an outdoor aperitif.

But what's special about our 10 bruschetta? They are all prepared with two common ingredients: bread, obviously, and ricotta, a fresh and light cheese that goes well with everything.

Here are 10 quick and easy recipes to bring to the table in a few minutes.

Common base recipe

Slice a baguette (or the bread of your choice) and toast them on a baking sheet at 200 ° for a few minutes. Only when they are crispy, season them with a little oil (only the savory ones) and then spread them with ricotta. This is the common starting point for all the following recipes.

Salted bruschettas

Bruschetta with ricotta and radishes

Cut the radishes into very thin slices using a mandolin. Season them with oil, salt and a little lemon juice and arrange them on the ricotta. Decorate with fresh mint.

With tomato confit

Wash the tomatoes well and place them on a baking tray. Season with oil and salt and cook at 50 ° for about an hour (if you are in a hurry at 180 ° for 10 minutes). Let them cool a little and then add them to the bruschetta.

With ham and figs

A summer classic. Choose sweet and ripe figs, wash them well and leave them with the peel. Cut them into wedges and accompany them on the bruschetta with slices of raw ham.

With zucchini ribbons

Wash small zucchini well and take the green outer part with a potato peeler forming like ribbons. Leave them to macerate for an hour in oil and lemon juice and once softened place them on the bruschetta. Season with a pinch of salt and a few mint leaves.

With smoked salmon and avocado

Blend the avocado pulp with oil and lemon and season with salt and pepper. Put a spoon on the bruschetta and add a slice of smoked salmon.

Sweet bruschettas

With strawberries

Cut the strawberries after washing them and cook them on a low heat with little sugar for a few minutes. They must not be too soft. Let them cool a little and then pour a spoon on each bruschetta. If you like it, add some balsamic vinegar glaze.

With lavender peaches

Cut nectarines into wedges and let them marinate in brandy for 30 minutes with lavender flowers. Then roast them on a plate for a couple of minutes and add them to the bruschetta with a pinch of cinnamon and a teaspoon of sour cream.

With nuts and honey

A very simple recipe. Just add to the bruschetta with the shelled walnut ricotta and a teaspoon of honey.

With the cassata

A fun idea to reproduce the classic Sicilian dessert on a bruschetta. Just decorate the ricotta base with mixed candied fruit and chocolate drops.

With the cheesecake

Another original and fun idea to reproduce a classic American dessert. Just add to the base of ricotta, a tablespoon of Philadelphia cheese, crumbled biscuits (Digestive) and a jam to taste

Bread omelette – Recipe bread omelette – Italian Cuisine

»Bread omelette - Recipe Misya bread omelette

Leave the bread to soak in milk for at least 15 minutes.
Break the eggs into a bowl and beat them with salt and pepper, then add the grated cheese, squeezed bread and basil.

Stir until all the ingredients are mixed.

Heat oil and butter in a non-stick pan, then add the mixture and cook over medium-low heat until the eggs are thickened, then turn the omelette with a spatula and lightly brown the second side on a higher flame.

The bread omelette is ready: you can serve it hot, warm or even cold.

Proudly powered by WordPress