Pan brioche

 

Pan brioche finished dish1 (Medium)

Pan brioche. This is a nice, versatile recipe, similar to the French brioche. The sweet version is perfect for an Italian breakfast with a cappuccino, and the savoury version is good for almost every other occasion. Use your favourite jam for the sweet version, and your favourite type of ham and cheese for the savoury version. Many thanks to Michaela for the recipe.

Pan brioche ingredients (Medium)

  • 500g oo flour
  • 70g unsalted butter
  • 1 egg
  • 1 egg white (use the yolk to brush the brioche)
  • 50g sugar
  • 1 cube fresh yeast, or 1 sachet of dried.
  • 1 pinch of salt
  • 250ml lukewarm milk
  • Mozzarella, smoked mozzarella (scamorza), or any cheese you prefer.
  • Ham, raw ham (prosciutto crudo) or speck. Jam for the sweet version.

Pan brioche ready to mix (Medium)

 

Dissolve the yeast in the milk. Mix together with all the other ingredients.

Pan brioche mixed (Medium)

Knead the mixture until smooth, about 10 minutes.

Pan brioche kneaded (Medium)

Divide the dough into two parts and roll each half into rectangle about 5mm thick. Top with the cheese and ham.

Pan brioche with speck and scamorza (Medium)

Spread with jam for the sweet version.

Pan brioche with jam (Medium)

Roll up and brush with egg yolk, sprinkle the sweet version with sugar.

Pan brioche ready to rise (Medium)

Leave to rise in a warm place for about 2 hours.

Pan brioche risen (Medium)

Bake at 180°C for 25-30 minutes.

Pan brioche baked (Medium)

 

 

 

 

Potato pizza with ham and spinach

Potato pizza finished dish

Potato pizza finished dish

Bari crestPizza di patate e prosciutto. From Bari. This is a more complicated version of the traditional potato “pizza”.  They call it a pizza here, but that name is quite confusing as it does not contain any bread or flour. To confuse matters further it is also known as Torta di patate or Gateau di patate in various regions. It is basically a potato pie filled with ham and spinach. The ham can easily be left out to make it vegetarian (if you are careful about what cheese you use of course). It can be eaten warm or cold and will keep in the fridge for 3 or 4 days. It also freezes well. Serves about 8 as a main course.

Potato pizza ingredients

Potato pizza ingredients

  • 1.2 kg floury potatoes.
  • 250g scamorza, provola or mozzarella, grated or thinly sliced.
  • 500g fresh spinach
  • 150g cooked ham
  • 2 egg yolks
  • 70g grated parmesan
  • Dry bread crumbs
  • Butter
  • Olive oil
  • 1 clove of garlic
  • Nutmeg 

Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.

Potato pizza cooking potatoes

Potato pizza cooking potatoes

Mash the potatoes and mix with the egg yolks and parmesan.

Potato pizza mixed with cheese

Potato pizza mixed with cheese

Fry the whole garlic clove for a few minutes in a little olive oil. Remove and add the spinach. There should be enough water clinging to the leaves after washing. Add a little salt and couple of grates of nutmeg. Cook over a medium heat until the spinach has completely wilted. Leave to cool and squeeze out as much water as possible.

Potato pizza cooking spinach

Potato pizza cooking spinach

Grease a 24cm cake tin and dust with bread crumbs. Use 2/3 of the potato to make the base of the pizza. Build up the sides a little to contain the filling. Add the spinach.

Potato pizza with spinach

Potato pizza with spinach

Add the ham

Potato pizza with ham

Potato pizza with ham

Cover with the cheese

Potato pizza with cheese

Potato pizza with cheese

Close the pizza with the remaining 1/3 of the potato. Cover the top with bread crumbs and dot liberally with knobs of butter.

Potato pizza ready for the oven

Potato pizza ready for the oven

Bake in an oven preheated to 200°c for 50 minutes.