All recipes written by Gordon Ramsay
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.
Once upon a time bread, butter and sugar. And there is still! As still resists the eternal delicious tender with bread and Nutella (or other delicious chocolate creams on the market today) and bread, butter and jam.
Bread, butter and sugar is the snack that our grandmother presented us at 4 pm, perhaps supplementing it with a nice glass of milk. Or at breakfast. Naturally, slack bread, or without salt, the most suitable for a sweet filling. Also known as Tuscan bread, sciapo bread is widespread in central Italy, particularly, in addition to the aforementioned Tuscany, in the Marche region. If you live in areas where salt-free bread is hard to find, they can be a valid alternative rusks: the disadvantage is that the rusk deprives us of the crumb, the soft part of our slice of bread, where the butter sinks and absorbs the sugar better. Another alternative may be the cassette bread.
Difficulty: very easy
Preparation time: 2/3 minutes approx
2 slices of sciapo bread
butter q.b.
granulated sugar q.b.
First we take out the butter from the fridge, so that, at room temperature, it softens to be easier to spread on the bread. We take a loaf of sciapo bread and cut it in half vertically, so as to have the widest part available from which to cut two nice large slices. With a butter curl we do, in fact, some curls of butter, which will be deposited on the slice of bread and spread with the help of a knife, or other suitable kitchen tool, until it is completely covered. At this point, with a teaspoon, pour the sugar over the butter and with the same knife spread it gently over the whole slice. Now we can overlap the two slices in a single sandwich, or, if we prefer, keep them separate and eat them one at a time.
Let's start with bread, which by itself should be vegan by default, since the ingredients are flour (of any kind), water, yeast and, not always, salt. However, as we know, other ingredients are often added, such as lard, which are not vegans (or even vegetarians). So first make sure you are using a bread that contains nothing that conflicts with a veg diet. We replace the butter with the vegetable margarine, which among other things being softer spreads itself more easily and uniformly. And finally the sugar: here too we must be careful. Prefer it beet sugar to that of cane: the first is certainly vegan, the second may not be vegan because products of animal origin are used in the refining process.
Of course nobody forbids us to use wholemeal bread, if you prefer it, perhaps combined with wholemeal cane sugar. Or we can toast the bread (especially if it is a loaf of bread) and then spread the butter and sugar.
In Barcelona they call it Pan de Crostons, but everyone also knows him as Pan Dalì. The reason must be sought in the crush that the Figueres surrealist painter it was taken for this type of three-pointed bread typical of Catalonia. As you can guess from the first name, the other peculiarity, in addition to the shape that reminds a bullfighter's hat, is the crust: "crostons", in fact, in Catalan means "croutons". Why plural? Because the ends of the triangle are the most crunchy part.
The food for Dali was a real obsession. "My painting is gastronomic, spermatic, existential". To bread, then, he always reserved a leading role in many of his works. But the one for the Pan de Crostons was a real shock. He had it as a child and accompanied him throughout his life. It is he himself who recounts it: «The bread I often put on my head is a hat with which I presented myself at home when I was six years old. I emptied a Pan de Crostons, this form of three-pointed Catalan bread, and I put it on my head to amaze my parents ". A passion that when he transformed his house into a self-celebrating museum, he had it upholstered a whole wall of the Galatea Tower with plaster casts, still visible, in the shape of Pan de Crostons. From that moment it was renamed Pan Dalì.
It is a white bread, based on wheat flour stone ground e mother yeast. Once tasted, you immediately understand why the artist fell in love with it. It could be defined a "sound" bread. With a golden color, just a light pressure to make it issue a well audible croc. To this particular crunchiness corresponds, then, a distinctly toasted flavor. The dough is very simple. The difference is made, in addition to the unique form of its kind, the long leavening and the Slow cooking in particular ovens with a stone base. For those who want to try doing it at home here are the ingredients and the recipe of the La Torna oven which is located inside the Santa Caterina Market in Barcelona.
1 kilo of medium strength wheat flour
600 grams of water
250 grams of sourdough
10 grams of salt
Sift the flour, add the sourdough and knead, pouring a little water at a time. The last 50 grams should be dosed according to the absorbent capacity of the flour used. Then add the salt. Once obtained a homogeneous mixture e slightly elastic, put it in the fridge for 12 hours. The next day, bring it back to a temperature between 23 ° and 24 ° C and divide it into three round loaves. At this point work the dough to give it the right shape. You will go from having one in your hands first bowler, then a bullfighter hat.
Squeeze the dough with your hands, creating a border of about 4-5 centimeters, leaving a small mound in the middle instead. That's how the bowler is formed. Next, pull the edges until you get one triangular shape. For each point, bend the right edge over the left, then position the cutting hand and press the dough at the base of the new triangle that has formed. Thus the bullfighter's hat is obtained. Leave to rest another hour. Bring the oven, possibly equipped with refractory stone, at a temperature of 210 ° C. Before baking, sprinkle the bread with a little flour and lay the dough on the stone. Cooking times vary between 50 and 60 minutes depending on the power of the oven.
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