Grilled Bread Pane Alla Grillia Food

TOASTED CIABATTA WITH BALSAMIC SYRUP

Steps:

• Boil the balsamic vinegar and 3 tablespoons of sugar in a heavy small saucepan over medium-high heat until reduced to 1/2 cup, stirring occasionally, about 20 minutes.
• Toast the bread slices. Spread the butter over the toasts. Arrange the toasts on a platter. Drizzle the reduced balsamic syrup over the toasts then sprinkle with a little more sugar, and serve.

FETA FLORENTINE BURGERS WITH FRIZZLED PROSCIUTTO ON PARMESAN-TOASTED CIABATTA ROLLS

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• Combine the mayonnaise and sun-dried tomatoes in a small bowl and mix well. Cover and refrigerate until ready to use.
• For the patties: Place the oil in a 12-inch fire-proof skillet and set on the grill rack. When the oil is hot, add the onion, bell pepper, and mushrooms. Cook, stirring frequently, until tender, about 5 minutes. Add the spinach leaves and cook until the spinach is wilted, about 3 minutes. Transfer to a large bowl and add the sirloin, feta cheese, and salt. With your hands or a large spoon, gently mix well, handling the meat as little as possible to prevent compacting it. Form into 6 equal-sized patties.
• For the prosciutto: Pour the oil into the same skillet and place on the grill rack. When the oil is hot, add the prosciutto. Cook until well crisped, about 5 to 8 minutes. Transfer to a paper towel-lined plate to drain; set aside.
• When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook until the bottoms are brown, about 4 minutes. With a spatula, turn over the patties and cook an additional 4 minutes, or until done to your preference (internal temperature of 160 degrees F). During the last few minutes of grilling, top each patty with a slice of mozzarella cheese until melted. Lightly brush the cut sides of the rolls with the 4 tablespoons olive oil. Rub the cut sides of the garlic over the insides of the rolls, then sprinkle and press with the Parmesan. Place the rolls, cut sides down, on the outer edges of the grill rack to toast lightly.
• To assemble the burgers: Spread the mayonnaise mixture on the insides of the warm toasted rolls. Layer the bottom rolls with divided greens, the patties, and divided frizzled prosciutto. Top with the remaining rolls, serve, and enjoy!

GRILLED BREAD (PANE ALLA GRILLIA) COURTESY GIADA DE LAURENTIIS

Steps:

• Preheat a grill pan over medium-high heat.
• Slice ciabatta in half lengthwise.
• Then cut each half into 1-inch slices.
• In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.
• Working quickly, drizzle the toasted sides with extra-virgin olive oil.
• Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread.
• It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread.
• Sprinkle with salt and pepper, and serve warm.

GRILLED BREAD (PANE ALLA GRILLIA)

Steps:

• Preheat a grill pan over medium-high heat. Slice ciabatta in half lengthwise. Then cut each half into 1-inch slices. In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes. Working quickly, drizzle the toasted sides with extra-virgin olive oil. Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread. It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread. Sprinkle with salt and pepper, and serve warm.

PORK FILET IN DARK ALE: FILET PUR DE PORCELET PANE AUX FRUITS SECS, SAUCE NOSTRADAMUS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pork fillets in frying pan in hot vegetable oil and brown on each side. Remove from heat and let cool. Combine the crushed peanuts, hazelnuts, parsley, dried fruit, and olive oil in a mixing bowl. Stir until ingredients are mixed together. Coat the browned pork fillets with the nut and fruit mixture. Place coated pork fillets in a non-stick pan and place in the preheated oven. Bake for 10 minutes.
• Remove pork fillets from pan and place on a warmed plate. Pour the pan juices into a saucepan, add white wine and dark ale and bring mixture to boil. Reduce heat add butter stirring until melted, remove from heat and cover. Place fillets on plates, pouring sauce over each fillet. Serve with seasonal vegetables and potatoes.

VEAL MILANESE

Steps:

• Preheat oven to 175 degrees F.
• In a shallow dish, beat eggs and season with salt and pepper.
• Pour flour into another shallow dish.
• Mix together the bread crumbs, basil and thyme in a third shallow dish.
• Have ready one large plate.
• Season the veal with salt and pepper.
• Working with 1 piece of veal at a time, dip it first in the flour, shaking off excess.
• Next, place the floured veal into the beaten eggs, coating completely.
• Place the veal into the bread crumb mixture and gently press crumbs into the veal.
• Set aside on large plate and continue with remaining veal slices.
• In a large skillet with high sides, heat the oil to 375 degrees F.
• Have ready a baking sheet fitted with a rack.
• Carefully place 2 pieces of breaded veal in the hot oil and fry until golden brown on both sides, about 6 to 8 minutes total.
• Place cooked veal on rack, season with salt and place in oven to keep warm.
• Continue with remaining veal.
• Serve with lemon wedges.

PARSLEY BREAD

Steps:

• Slice bread into 2cm slices without cutting through base.
• Thoroughly mix remaining ingredients together and spread on both sides of bread.
• Wrap loaf in foil and heat through in oven or on BBQ for 20-30 minutes.

PARIS BREAD

Steps:

• Cut bread lengthwise and spread lightly with margarine.
• Spread mustard on bread.
• Sprinkle cheddar on both halves.
• Sprinkle chopped bacon.
• Sprinkle onion and chives.
• Place on a cookie sheet and broil until cheese is melted and bread looks toasted!

ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)

Steps:

• In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
• In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
• Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
• Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
• If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
• Do not add too much flour, or the loaf will be too dry and hard to work.
• Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
• Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
• Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
• Press the addition in and roll the dough up again.
• Divide the dough into 2 or 3 equal portions.
• Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
• Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
• Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
• Transfer to a cooling rack; cool completely before slicing.

DARK TUSCAN BREAD (PANE TOSCANO SCURO)

Steps:

• STARTER, stir the yeast into the water and let it stand for 10 minutes, until creamy.
• Add the flour and stir with 100 strokes of a wooden spoon, or w/ the paddle of an electric mixer for 1 minute (I recommend the latter unless your arms look like Popeyes).
• Cover with plastic wrap and let rise until tripled, 6 hours to overnight.
• DOUGH, stir yeast into the warm water and let it stand for 10 minutes, until creamy.
• Add the room temp water and the starter.
• Stir vigorously or squeeze the mixture between your fingers to break the starter up.
• Stir in the flours, half at a time, until thoroughly mixed.
• Knead dough on floured work surface until firm and resilient, 8 to 10 minutes.
• Place dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
• Turn the dough out onto a floured surface, and punch it, then shape it into a large round loaf, or 2 oval loaves.
• Place on cornmeal-sprinkled peel or an oiled baking sheet.
• Dust the top (s) lightly with flour, cover with a lightly dampened towel, and let rise until doubled again, 45 to 60 minutes.
• Preheat oven to 450F.
• Score top of loaf (ves) with a sharp knife or razor in a"tic-tac-toe" pattern and slide onto a baking sheet sprinkled with cornmeal.
• Bake 15 minutes, then turn the heat down to 400F& bake 20 minutes for the smaller loaves, and 25 to 30 minutes for the large loaf.
• Loaf is done when they sound hollow when tapped.
• Cool on a rack.