Tag: bread

Terrine of bread and onions – Italian Cuisine

First peel the onions and cut them into thin slices.
Transfer them to a non-stick pan with butter, salt and pepper and let them dry.

Wet the slices of bread with milk, without sponging them too much, and place them on the bottom of a bowl.
Add some of the onions and provolone.

Continue in layers and finish with onions and parmesan, then cook for about 20 minutes or until browned in a ventilated oven preheated to 200 ° C.

The bowl of bread and onions is ready, let it rest for about ten minutes before serving.

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The history of bread – The stories of La Cucina Italiana – Italian Cuisine

Bread: a word, infinite possibilities. From the oldest forms of bread to Italian regional varieties, we discover the history of bread together with professor Philippe Daverio

On the occasion of 90 years of La Cucina Italiana, we trace the origins and curiosities of the most loved Italian products. Traditional ingredients and recipes become the protagonists of Philippe Daverio's lessons, ready to reveal all the secrets.

We eat it almost every day, can't miss it on the table, but have you ever wondered what its origin is? Don't miss this episode dedicated to history of bread, in all its forms and variations, from unleavened bread, michetta, baguette, to breadsticks and friselle.

Rice flower bread – Italian Cuisine

Add the 3 flours in a bowl and mix.
Pour in the center the yeast dissolved in the lukewarm water together with the honey and begin to mix.
Finally add salt and oil and work until the dough is stringed.

Cover the bowl, place them in a warm place protected from currents and let rise for 2 hours or until doubled.

Once doubled, take the dough again, deflate it on the lightly floured surface and fold it.
At this point divide the dough into 7 parts, of which 1 is slightly smaller: with the smaller piece, form a ball, with the other 6 formed into ovals (they will be the petals of your flower).

Lightly wet the top surface of the various pieces of dough with a little water and pass them in the puffed rice, pressing lightly to make it adhere well.
As they are ready, place the various parts on the baking sheet covered with parchment paper: the smaller piece, round, in the center, the other pieces laterally forming the flower petals.

Let rise for another 30 minutes, then brush the flower with a little oil and bake at 180 ° C in a preheated ventilated oven, cooking for about 25-30 minutes.

The rice flower bread is ready: let it cool completely before serving.