Tag: Toast

French toast, from America with love – Italian Cuisine

French toast, from America with love


The chips in the United States are called french fries. The point is not that they hurt or that – controdine! – do well. The point is? But are they French? No. Or at least they defend the Belgians. And the French Toast? Well … not even! Then it really was born in the shadow of the Statue of Liberty, as – attention, attention! – the ice cream cone? No way! Already the word toast – which also indicates the homonymous, toasted sandwich – gives us a clue: it is not English at all, but comes from the Latin tostum, "Toasted", in fact. If we really have to give a passport to the French Toast, would be no less than that one Italian! Already because probably its first edition in history was the work of the ancient Romans …

His name, in fact, is multiple: ‘German toast’, ‘Spanish toast’, ‘nuns toast’, ‘poor Knights of Windsor’ … In France is called 'lost bread. Oppurand, honor to the merit, "bread alla Romana". But what is this? bread? Basically – not for nothing! – a mozzarella in a carriage, Italic pride, without mozzarella! It is true, however, that the French Toast we're talking about here is a gluttonous star and stripesIn the United States it spread via the United Kingdom, where it was undoubtedly appreciated since the sixteenth century.

They are the French cousins ​​who indicate with us the 'lost bread' the conceptual origins of this timeless recipe: don't waste bread old. Dip it in something that makes it soft again and then season it. But in short, what do we do with this bread? Well, we pass it on eggs beaten with milk and a pinch of salt and fry it in butter! Simple, isn't it?

Number 1, therefore: the bread. Nowadays we use the loaf of bread (which is extra-large in the USA) but the choice of bread will determine the consistency. De gustibus: from the rustic farmer to the brioche, more or less soft, with or without crust, there is no limit to Providence. No.2: the milk. The more creamy it is, the greedier it is … You can try alternatives to the cow one: goat rather than coconut. No. 3: the eggs. Good ones. And then butter: this is not the time to skimp. IS the seasoning, sweet or salty? The advice is: both! First one, then the other and then maybe one more, in a different version!

The French Toast is thebreakfast icon American, especially those of the holidays, when you don't have to splash at work and you can take the time to enjoy this simple delight and experience it in every conceivable version. Yes, because if the classic of classics is it Maple syrup, a fanciful one honey rather than a platoon of jams – maybe homemade, see … – they will do good for us! And then dried fruit and Dried fruit butters . From peanut butter to toasted hazelnut cream … (&chocolate? Shame, just thinking! Well, be aware that US citizens sometimes accompany them with whipped Cream. And by default a sprinkling of icing sugar!

And then the savory versions: very large space to cheeses (in Italy we have goats that would be wonderful to us!). And the cold cuts? Oh yes, starting from bacon. Well, know that there is a stuffed version of the French Toast. That is. They take two French Toast, in the middle we put a filling and then put it in the oven for finishing. A great classic is the 'Montecristo', a sort of mozzarella in a Californian carriage in which in addition to cheese (not mozzarella, of course) there is a slice of pork or turkey ham, all sautéed in the egg and … fried!

With the French Toast us coddle and there fun: invent the strangest and most daring versions! For example, in the beat dyou can already add the eggs spices and flavors to your taste: from oregano to cinnamon, from pepper black to vanilla (or both together!). We can roll it up and use it as a cannolo or cannelloni – with maybe just ricotta inside, and candied fruit – or spinach! We can do one tower of French Toast. We can combine it with festive treats like the smoked salmon rather than a pistachio cream. Or taste it in all his luxurious simplicity, very warm, soft, crunchy and delicious!

Carola Traverso Saibante
December 2019

DISCOVER THE COOKING COURSES OF SALT & PEPE

Avocado and raspberry toast – Italian Cuisine

»Avocado and raspberry toast


First clean the avocado.
Cut a little less than half into slices and mash the rest with a fork, seasoning it with salt and lime juice.

Brush the slices of bread with oil and toast them a couple of minutes on each side, so that it appears golden brown.

Spread the avocado cream on the bread, then add the whole raspberries and the avocado slices.

Decorate with a few drops of balsamic vinegar: the avocado and raspberry toast is ready!

Champagne on Valentine's Day: the 10 rules not to ruin the toast – Italian Cuisine

Champagne on Valentine's Day: the 10 rules not to ruin the toast


The party of lovers requires a glass of bubbles, but be careful not to run into this series of possible mistakes

The candles are ready to be lit, some rose petal has been tactically scattered here and there between the various rooms of the house and the menu has been carefully developed, between voluptuous snacks and aphrodisiac suggestions. What is missing, therefore, to complete the picture of the perfect Valentine's dinner? The bubbles, of course. For the most romantic evening of the year, it is better to take a few whims and to aim for a quality sparkling wine. Maybe choosing a champagne, as tradition suggests, for a toast characterized by elegance and complicity. Attention, however: a fine bottle, ça va sans dire, also requires a series of attentions worthy of its rank. So it is better to avoid mistakes by beginners and review carefully these 10 basic rules.

1) The right temperature

A champagne must be served fresh, of course. But beware: fresh does not mean a step away from turning into a giant bottle-shaped ice lolly. The correct temperature of service varies between 8 and 10 degrees: to achieve it, dust off that silver bucket that you hold in the cupboard for about ten years, fill it with ice, water and salt and give your sparkling wine a refreshing bath of at least twenty of minutes.

2) No bang, thanks

It's not New Year's Eve, it's not going to start a train with the cry of Brigitte Bardot Bardot and no, you have not won a Formula 1 Grand Prix. To open your bottle, hold the cap firmly and start to extract it by rotating it back and forth little by little, without letting it escape. You will spare the chandelier in the dining room, an unpleasant fountain on the laid table and a too much noise.

3) Eye by the glass

The champagne cup is best left to those who still try to get an idea of ​​the size of the breast of Queen Marie Antoinette. In 2019 it is better to choose a common white wine glass, or alternatively the characteristic tulip flûte. The goal is to preserve the aromas of wine for longer.

4) A clean glass, but in the right way

Perhaps not everyone knows it, but the way in which the glass is washed before the toast is essential to allow the aromas and sparkling wines to express themselves to the fullest. It is important not to use detergents that could leave residues on the glass, and do not help drying with a cloth: just a little 'hot water, then leave to dry the glass in total autonomy, upside down.

5) Pour carefully

Since it is assumed that in a romantic dinner neither of them intends to steal the bottle from the table and run away, it is better to pour the champagne into the glass with full knowledge. Remembering that yes, sparkling wines tend to overflow, and that no, you do not want to soak the tablecloth even before you start eating. So let's remember to pour in two times, making a few seconds pass before topping up, and never exceed two thirds of the glass. The effect "full to the brim" does not ease the toast and extinguishes the enthusiasm.

6) No to the empty bottle overturned

No, no, and no. The practice of putting the bottle upside down once you have poured everything its contents makes no sense. So save them hanging and keep some elegance.

7) The napkin that saves the tablecloth

Next to the ice bucket, remember to always keep a napkin. Possibly white, more chic, but at the bottom the color is not very relevant. What is important is to avoid splitting the whole tablecloth with water. This is why it is necessary to carefully dry the bottle before holding it and pour the wine into the glasses. Watering dishes and cutlery – let us remember – will not give birth to flowers from the table, but only a widespread sense of embarrassment and sloppiness.

8) A minimal table

Although it is Valentine's Day, the feast of love and lovers, it is not necessary to set with heart-shaped dishes, red napkins, flower-like curtains and a bouquet of 45 red roses as a centerpiece. Choose simplicity and let your champagne give the right touch of color to the whole. Golden or rosé it is.

9) Inform yourself, thank you

The sparkling wine can also be sublime, the label is beautiful, and the bottle is the most expensive that you have ever bought from graduation in this part. It is not enough. If your sweetheart should ask you some questions about the wine you have chosen, you will not be able to get away with answering that it is a champagne, and therefore it is French. Much wiser, therefore, to inquire in the least on the vintage and on the grapes, maybe even on the cellar, if you want to overdo it. Knowing the history of what you are about to drink, and knowing how to tell it, is a touch of class from true masters.

10) Sparkling bubbles throughout the meal

A glass of champagne is a perfect way to inaugurate a romantic evening, we know it well. But it can also go very well to accompany the rest of the dinner, from appetizer to second. Unless you have decided to propose a menu based on polenta and stew, but that's another story. Ask your wine shop for advice, therefore, to choose the bubbles best suited to dishes in anticipation. And remember that for the moment of dessert it is better to keep a more sugary sparkling wine in reserve, like a demi-sec. A winning idea, especially if you intend to end the evening with the classic flirt with strawberries, languid looks and soft music.

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