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.
500g oo flour
70g unsalted butter
1 egg white (use the yolk to brush the brioche)
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.
Dissolve the yeast in the milk. Mix together with all the other ingredients.
Knead the mixture until smooth, about 10 minutes.
Divide the dough into two parts and roll each half into rectangle about 5mm thick. Top with the cheese and ham.
Spread with jam for the sweet version.
Roll up and brush with egg yolk, sprinkle the sweet version with sugar.
Pizza 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
1.2 kg floury potatoes.
250g scamorza, provola or mozzarella, grated or thinly sliced.
Cook the potatoes in their skins in lightly salted water. Drain and peel when cool enough to handle.
Potato pizza cooking potatoes
Mash the potatoes and mix with the egg yolks and parmesan.
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
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
Add the ham
Potato pizza with ham
Cover with the 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
Bake in an oven preheated to 200°c for 50 minutes.