Tag: bread

How to make banana bread: the recipe – Italian Cuisine

Banana bread: all you need to know about a very famous American dessert that is not just a banana plumcake. We explain why.

One of the most famous American sweets in the world it is undoubtedly the Banana Bread, which is not really a banana-flavored bread as the name would suggest, but more a sweet for breakfast similar to a soft donut.
It has a compact consistency, is quite moist inside and can be more or less sweet depending on your taste. It can be enriched with nuts or chocolate chips and can be more or less spicy.
There are those who decorate it with the icing sugar or with the butter whisk and those who prefer to accompany it with the whipped cream or sour cream.
You can also make gods with the same dough muffins instead of giving it the shape of a plum cake.
Banana bread is great for snack and breakfast, even children. Cut it into slices and heat it in a toaster and then serve it with butter and jam. You can also freeze it (always sliced) and heat it when needed.

The banana bread recipe

To prepare an excellent banana bread you need ripe bananas. Peel 4, mash with a fork and mix with 120 g of butter with pomade and 120 g of sugar. Whip everything with a whisk and then add two eggs, a pinch of salt and two to three tablespoons of lemon juice.
Sift then 200 g of 00 flour, 6 g of baking powder and 3 g of baking soda. Add some cinnamon powder and mix everything.
Grease and flour a plum cake mold and cook the banana bread at 180 ° for about 60 minutes.

Find out now in the tutorial what should not be missed in an excellent banana bread.

That's why Bottura makes you put bread in pesto – Italian Cuisine

At Bottura's cooking class, pesto is made – also – with bread. But there is a reason.

There are few chefs like Bottura. One who does not give up being very Italian but at the same time breaks with tradition. One who travels the world and concentrates the sum of contemporary cuisine in a dish. One who does not talk to you about ingredients, speaks to you of culture, as a unique and fundamental ingredient of our future.
To hear him speak brightens and amazes every time. This is why I could not resist the idea of doing his cooking lessons on Masterclass.

At Bottura cooking class

Masterclass is a course app and here you can find twelve video cooking lessons by Bottura, in which the chef transforms classic and regional recipes into modern dishes. Yes, the recipes are there, risotto with pumpkin, tortellini, broth, ragù … but this is not the point. Bottura through technology tells an evolution of thought, through the ingredients the territory, through the recipe the taste.
Put your heart at rest in Bottura's cooking class you won't learn the recipes. But this will be a great gift!

That's why you can put bread in pesto

Basil, extra virgin olive oil, pine nuts, a scent of garlic, Parmesan, a pinch of coarse salt.
But this is where Bottura asks us to take one more step. Open the mind to the unexpected, broaden our horizons.
So maybe the basil you have at home is not enough for you? Do you have other herbs on the balcony or in the garden? Smell, taste.
What can you use together with basil, maybe a little rosemary, no, too aggressive, maybe mint? Perfect.
And maybe the same herbs put them in the water where the pasta is cooking, you will be intoxicated.
And then the pine nuts.
Open the pantry and you don't have pine nuts. Then turn your mind, the suggestions of your palate, what can remember the taste of pine nuts?
A very simple ingredient, bread. We then use the breadcrumbs.
Then cold water, to emulsify everything in the blender and maintain the bright green color of the fresh herbs.
And now your time has come, you have the recipe written, but the truth is that you don't need it, you need to taste. Taste, taste, taste.
Missing the salt? Does it take more Parmesan? More basil? More mint. It is your taste that you have to train. Which will allow you to go beyond recipes, always maintaining the balance of flavors.

Here is the Bottura lesson. Her evolution of pesto.
And I'm ready for the next lesson: tortellini in brodo. Who knows what we can transform them …

Once upon a time there was an egg with a slice of bread around it – Italian Cuisine

Here is the special recipe by Paolo Parisi to revolutionize a simple slice of sliced bread on the plate, turning it into a luscious salty snack

The most delicious fable of the summer could start like this: «Once upon a time there was a egg with a slice of bread around". Or at least this is the beginning of the curious recipe suggested by Paolo Parisi – eclectic chef, scrupulous producer, but above all creative at 360 degrees – who using his own eggs Leghorn chickens, reared on the farm Spots of Usigliano di Lari, in the province of Pisa, he decided to give a simple slice of bread in a box a destiny far from the usual toast. "It is an absolutely simple recipe, but one that can give satisfactions", the chef smiles, while he revives the fire of his Ofyr brazier and it is armed with a faithful stainless steel scoop.

«Let's take a slice of bread in a not too thick box, preferably naturally leavened, and remove the central part of the crumb before placing it on the brazier plate , he explains. The next step is to open the egg, separating egg white and yolk. «With the little fingers we are going to press well on the bread, so that it adheres completely to the plate. At this point we pour the albumen into the hole and wait a few seconds: very little will be enough for it to coagulate sufficiently so as not to overflow below the bread .

At this point we can immediately season our egg white, from the upper surface still liquid, going to add salt, pepper and above all grated cheese. «We complete everything with small strips of salami, maybe bacon, browned properly on the plate. The egg can be combined with any ingredient you want, but it is advisable to add some vegetables, to make everything fresher . Once the desired egg white is reached, we add on the surface also the yolk, and leave it all on the Ofyr brazier for another minute or so.

«Take the scoop, well sharpened, and remove our toast from the plate, to place it gently on the plate. It is really a very easy snack to prepare, which can be declined as you prefer, with a little imagination. For an optimal result what matters is the quality of the ingredients: of course, it is advisable to use the brazier plate, which is the ideal surface, but alternatively you could also try with a non-stick pan . All that remains is to revive the fire and prepare for our egg with the bread around.