Tag: Toast

The different idea to recycle the panettone: sweet and savory toast – Italian Cuisine

With the panettone you can prepare excellent ones sweet toast … and also savory. Did you know?
Let's find out some together recipe.

How to toast the panettone

There are various ways to toast the panettone.
The most classic is the oven. Cut the panettone into slices and place it inside a baking pan. Heat in grill mode for a few minutes to obtain a crunchy texture outside and soft in the heart.
The same can be done in one no stick pan with a knob of butter. You can also make the recipe more greedy by first wetting the slices in a mixture of beaten eggs and milk. In this way you will get the famous French Toast Serve hot with jam, fresh fruit, ice cream or cream.
Finally you can heat the slices of panettone on a plate or on a grill and if you want you can also stuff them in the middle just like you do with a toast.

Toast of sweet panettone

The sweet panettone toast is very easy to make because you can indulge yourself with all kinds of stuffing.
It's very good with the jam or with the cream of hazelnuts or pistachios.
Delicate with the vanilla cream and greedy with the chocolate cream.
For a more unusual and fruity taste you can try the accompaniment with the Lemon Curd or with the apple butter.
As already mentioned, you can bake it in the oven or on the plate and even wet it with eggs and milk and cook it with a knob of butter in the pan to make it richer and more flavorful like the classic French toast.

Toast of salty panettone

Think about how sweet bread with raisins and walnuts get married well with them sliced, especially if very tasty. Imagine it with it speck, for example. Here, then why not try with panettone?
Cut the slices giving the square shape of the pancarré and then fill them with a sliced and sliced cheese that melts as fontina. Add the toast and heat it in the pan or on the grill.
You can also use a classic toaster, but be careful because the panettone is very delicate and being rich in butter it burns quickly.

Ideas to recycle the panettone

If bread is not thrown away, let alone panettone. Toasts are a great idea of recycling, but you can also cut the panettone into cubes to make croutons to dip in milk for breakfast or in a pumpkin soup for a super comfort dinner.
Or, when it is too dry, soften it with a little 'milk, squeeze it well and then prepare a pudding or a cake similar to the village cake by adding an egg, cocoa and some shortbread or chopped amaretto.

New Year's Cocktail, many original ideas to toast the new year – Italian Cuisine

As an aperitif, but also for the midnight toast. There are many alternatives to sparkling wine, easy New Year's cocktails even to prepare at home

If you've been toasting "new year" with Spumante and Champagne for years, you could do one this time exception to the rule and propose to your guests something different: a cocktail, for example.

The recipes are really a lot, but the interesting thing to know is that even if you are not gods bartender, you can make some easy mixtures to prepare even at home.

Extra Dry Martini

It was the New Year's day of 1900 when this was launched special vermouth, which is still on the market today. This is used to create a perfect one Martini Cocktail, to be tasted especially as appetizer. To achieve this you need to combine 60 ml of gin with 10 ml of Martini Extra Dry vermouth, which must be mixed with energy together with 5 ice cubes. The cocktail should be served with agreen olive immersed in liquid and stuck in a toothpick.

Moscow Mule with pomegranate

To stay on theme with the party, we can use the pomegranate, which everyone considers as one lucky food. You will have to combine 50 ml of vodka with 20 ml of pomegranate juice, then add a tablespoon of pomegranate seeds and a splash of lime juice, a teaspoon of honey and lots of ice. Finally, add 10 ml of ginger ale (or better, ginger beer) and garnish with a pomegranate wedge.

Prosecco cocktail

Another "must" of the last year are the bubbles. But why not make them more original by joining them, for example, to a sorbet? You can choose the one you like most, maybe always at pomegranate, not to go off topic. Just a teaspoon to add to one flûte of Prosecco or Champagne, to have the perfect drink to toast.

Kiwi batidae

Attention also to the teetotalers. To avoid excluding those who do not love or can not drink alcohol, here is a recipe based on this winter fruit, easy to do at home. To make it you will need coconut milk, orzata, kiwi, lime and ice. Just put everything in the blender to get a fresh and tasty drink (complete recipe: kiwi).

Smeralda

There is also room for beer lovers, and not just Baladin. Pounded 3 more, 1 strawberry and 4 raspberries in a shaker. Add 10 ml of Baladin Nora white beer and strain into the glass with a colander. At this point, add 20 ml of lime juice, 10 ml of sambuca and another 10 ml of beer. To decorate you could use a strawberry slice (complete recipe: Smeralda).

All you need for the toast of the year – Italian Cuisine

The bottles, glasses and combinations that will make your parties even bigger to celebrate Christmas and the new year with an unforgettable toast

The lights are lowered, the tension rises and it is impossible not to look with the eyes the person we want to shake at the stroke of midnight. In the hand we hold a glass, with the other we place the last taste, free your mind and prepare for magic, but … stop. Let's take a step back.
How much time have we devoted to the preparation of this moment? We have taken care of every detail that will make our toast impeccable and full of joy? Or have we devoted ourselves to other things, forgetting how fast the clinking of the glasses would come and start the celebrations? We are still in time because the end of our history is perfect. Here how to make Christmas and New Year's toast following a few simple tips and relying on bottles that taste like party.

The flute

Very often we underestimate the importance of the glass. Yet it is essential to choose the best guest possible for our wines and prepare it for the best party. If you want to be on the safe side, bet on one elegant wide flute in transparent glass that will allow everyone to admire the color of the wine and smell its scent. Before bringing it to the table, wash it with hot water, taking care to always grab it from the cup and never from the stem and pass it gently with a non-abrasive sponge soaked in a neutral, non-perfumed detergent.
After this operation, we will rinse it carefully and dry it immediately with a clean, dry cloth. This operation should be carried out with greater care if the glasses that you bring to the toast are new or closed for a long time in the window.

The bottles

An important toast requires a wine that knows how to transform itself into the soul of the party, but which at the same time guarantees high quality and a sure result. We want to uncork with our eyes closed and the best way to do this is to rely on the experience of one ancient method and a rigid disciplinary like that of Franciacorta. A wine harvested by hand, gently pressed and subjected to the first fermentation which is then bottled and subjected to a second fermentation in a horizontal position and then move on to the final stage of aging. Chardonnay or Pinot Nero and Pinot Bianco (up to a maximum of 50%): la magic formula of wines that bear the DOC it starts from these grapes, but owes its refined results also to the classic method imposed by the disciplinary, to the time dedicated to the evolution of each wine and to the rigor that characterizes each passage.
For this year's toast we are oriented on Satèn, one of the most elegant and refined types of Franciacorta. Chardonnay and Pinot Bianco meet in a harmonious and soft wine, produced exclusively as Brut and characterized by less pressure in the bottle (under 5 atmospheres). The very fine perlage, the scent of ripe fruit and the delicate notes of white flowers and dried fruit these are just some of the typical characteristics of a savory and fresh wine, but soft and delicate like the silk it inspires.

In the pot

The wines we have chosen for the toast of the holidays are pleasantly accompanied by all the recipes that we bring to the table traditionally on special occasions. But if you want to put in your menu a dish that seems born to marry a good glass of Franciacorta, follow the recipe of grilled octopus. A triumph of elegance and lightness with a decisive character.

Ingredients for 4 people: 2 tentacles of boiled octopus, a bunch of parsley, one of chives, one of marjoram, one of fennel, peeled almonds, a grated Grana Padano, extra virgin olive oil, a slice of toasted and diced whole wheat bread

Method: prepare the sauce by blending the herbs with peeled almonds and oil and set aside. Take the tentacles and put them in the grill for a few minutes, taking care to protect them with baking paper. At this point, serve a tablespoon of herb pesto and place three tentacle washers on it, which we will cut. Complete with the diced bread, a little oil and a few sprigs of marjoram.