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.
Crema al mascarpone. This is a Pugliese take on tiramisu. I don’t often make dessert, so I think I need a bit of practice getting it to ‘look pretty’ 🙂 It tasted nice though. A good way to use up all that leftover chocolate after Easter. Serves 4
mascapone cream ingredients
6 tablespoons sugar
100 grams mascarpone cheese
50 grams dark chocolate
4 ladyfinger biscuits
Remove the mascarpone from the fridge and allow it to come to room temperature.
Soak the biscuits in the coffee and put them in a dish which is just big enough to take them in a single layer.
Separate the eggs and beat the yolk together with the sugar until it is well incorporated.
Beat the egg white until it forms stiff peaks
Fold the egg white into the yolk/sugar mixture.
Beat the mascarpone until it’s smooth and then fold it into the egg mix. Divide the mixture into 2 equal portions.
Melt the chocolate in a bain-marie and fold into one portion of the mascarpone mixture.
Cover the biscuit first with a layer of the plain mascarpone and then with the chocolate.
Refrigerate for a couple of hours. Remove from the fridge 10-15 minutes before serving