Tag: bread

Endive recipe, radicchio and pear with aromatic bread – Italian Cuisine

Ingredients

4 slices of bread
80 g soy cream
16 endive salad leaves
a head of red radicchio
a pear
sage
marjoram
thyme
lemon
apple vinegar
extra virgin olive oil
salt
pink pepper

Duration: 25 min

Level: Easy

Dose: 4 people

For the recipe of endive, radicchio and pear with aromatic bread, remove the crust of the bread
and break it into large crumbs. Chop some sage leaves, a thyme and a marjoram honey and mix with the breadcrumbs. Toast the mixture in a pan with
a veil of oil and a pinch of salt for 1-2 minutes, until the crumbs have become golden and crisp. Clean the radicchio, flip it and cut the leaves into strips. Wash the pear, cut it into thin slices and sprinkle it with the juice of a lemon. Prepare a sauce by mixing
the soy cream with 5 tablespoons of vinegar, a pinch of salt, a drizzle of oil and a ground of pink pepper. Season the endive, the radicchio and the pear with the sauce and a pinch of salt, garnish with the herbs crumbs and brought to the table.

Grain bread Tumminia with almonds and olives by Tommaso Cannata – Italian Cuisine

Ingredients for a lodging of 700 g
1 kg of durum wheat flour from Tumminia ground stone – a loaf of mother yeast fresh – 1 teaspoon of lemon honey Sicilian (of Leonforte) – 200 g black olives pitted – 200 g almonds from Barrafranca – 20 g of salt

– Collect the flour in a bowl, pour 600 g of water and knead gently for approx a couple of minutes, so as to make it absorb. Let rest the mixture for about 40 minutes is autolysis: this technique (mix the flour with water and do it rest about 40 minutes before working it) makes the elastic dough and more bread swollen. It is particularly useful with flour of ancient grains such as Tumminia, which have little strength (they develop less gluten). This reduces mixing times because the flour, absorbing about 50% of water, develops some enzymes that facilitate fermentation and make the more malleable compound.

– Taken from loaf 300 g of mother yeast.

– After the rest, resume the dough, add the yeast, the honey, 200 g of water, a little at a time, and finally the salt.

– Knead with your hands gently paying attention because the Tumminia flour should not be worked hard.

– After about one ten minutes, when all the water is absorbed, transfer the mixture to the work surface and add the olives and almonds.

– Knead for 2 minutes, then weigh 700 g of dough, form a dough and let it rest for about 30 minutes.

– Take back the dough, give it to it form of a lodging and do it rest for another half an hour. Transfer it to a container e let it rise for about 3 hours in a warm place or overnight in the fridge. Once the leavening time has elapsed, cook the bread in 230 ° oven for 10 minutes and continue then for 35 minutes at 200 °until a nice crust has formed.

when bread is not thrown away, but it is recycled!

A dessert of recycling from the French tradition for true gourmands. Here's how it is prepared and how you can vary the recipe with jams and spices

There are many recipes that, born from the need of recycle ingredients, they have become very famous in the world. In particular those that provide for the reuse of the bread. And one of these is undoubtedly the pain perdu, a delicious and comfortable French cake, to be prepared in no time and perfect for breakfast, but not only!

Sweet recycling with stale bread

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The pain perdu recipe

Pain perdu in French means lost breadbecause the idea is to use a bread that would otherwise be lost because no longer fresh and fragrant.
The pain perdù is the French version and recycling of the famous French Toast American.
To prepare it, just dip slices of bread, better if stale, in a mix of milk and beaten eggs.
Once the bread has softened, but not too much, it is cooked in a pan with a knob of butter and sprinkle with sugar.
Generally it is used with one good jam, but someone likes to make this dessert even greedier with one icecream ball or of the hazelnut cream.
If you love spices you can also flavor the egg and milk mixture with cinnamon, ginger or nutmeg.

pain-perdu

What is the most suitable bread?

Of course the advanced bread it is ideal in this recipe that comes from the need to recycle it in a creative and delicious way. Any kind of bread, so it's fine, even if the ideal is the bread in the box because it has a soft crust.
You can also use panettone and pandoro at Christmas or the dove at Easter for a pain perdu certainly sweeter and greedy.

Bread and jam pudding

The alternative to cooking in a pan with butter is the oven.
Try to arrange the slices of bread slightly overlapped inside one buttered oven dish and spread them two by two as if they were sandwiches with jam to taste, then pour the mixture of eggs and milk to cover everything and bake.
You will get a kind of bread and jam cake from the consistency of a sweet to the spoon, delicious to serve warm with whipped cream or ice cream. For the bread puddinginstead, cut the bread in cubes is stir with milk, eggs and sugar until it is well soaked, then bake it.

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