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American breakfast in Romagna!

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American breakfast? I'm starting off on the wrong foot right away with this MTC for two reasons:

1) never been to the USA;
2) I have never eaten eggs in the early morning and I hardly will 😉

Nothing personal against eggs and against anyone who eats them for breakfast, but I just can't imagine eating them as soon as I wake up with the sauces, bacon and singing company. When I wake up I want something warm and sweet, maybe even neutral like a cereal sandwich I don't know, but don't make me eat salty things I would start the day with a crooked foot and an upset stomach, I'm sure of it.

But this month Roberta wanted to test us (and what a test!) with an important and very rich preparation like the American breakfast. And how did I decide to tackle this MTC? A bit as usual now, I chose to contaminate the challenge with the cuisine of my territory by dusting off a dessert that I had already published on the blog but which fits perfectly on this occasion… what am I talking about? But some cantarelle! I talked about it the first time Who comparing them to the most well-known and famous American pancakes because, just like them, the chanterelles also start from a base of batter and are served overlapping and sprinkled with seasoning. Except that what is poured over it is not maple syrup but extra virgin olive oil and plenty of sugar (and I recommend plenty!).

Just simple and quick “pancakes” that in the past were prepared during the Carnival period but which were also made at my grandparents' house when the new oil arrived, that is, more or less in this season. The recipe I chose is the simplest and most frugal one, there are richer variations which use milk and dried fruit but in my house they have always been made more or less like this. My father and before him my grandmother always said that once upon a time the oil used to season them was very little as was the sugar (holy poverty!) but they were still very much appreciated.

And this blessed egg? I don't want to make a long story about my relationship withpoached egg, let it just be known that we have been in conflict for years and this time too I didn't win (especially after seeing the cozzaro's egg, argh what nerves!). Let's say it was quite dignified in appearance, certainly cooked to perfection.

I chose not to change the sauce also because I was really curious to taste it and therefore hollandaise sauce to season it all. This sauce is good, very good, even for someone like me who doesn't like added sauces… As a base I thought I'd make some onion sandwichessoft and with an intense scent.

And as a drink? I went with a classic that every now and then in the summer I like to prepare using almond milk, namely the banana smoothie, enriched (so much now!) with a little oat flakes.

All this goodness was consumed in this order: afternoon banana smoothie as a snack, for dinner sandwiches with eggs Benedict and side salad (with a little hollandaise sauce added) and finally chanterelle as dessert, reheated they lose a lot, it is no coincidence that they should be eaten hot and freshly made but we try not to throw anything away in this kitchen and then put it in the microwave and off we go…

And now I'll leave you with the recipes, ready? Street!

American breakfast in Romagna!

Benedict eggs

  • 2 very fresh eggs
  • 1 tablespoon of vinegar

Pour about 5 cm of water into a large enough saucepan and heat over medium heat until bubbles appear on the bottom and edges of the pan, pour in the spoonful of vinegar. Break the eggs into separate bowls, one egg for each bowl, they must be intact. Create a vortex in the boiling water using a spoon and then gently pour the eggs, one at a time into the center of the vortex. Leave to cook for 3 minutes.
Using a slotted spoon, remove the eggs from the water, dab the bottom of the ladle with a piece of kitchen paper to absorb all the excess water and serve.

Hollandaise sauce

  • 2 egg yolks
  • the juice of 1/2 lemon
  • 1 pinch of salt
  • 60 g of melted butter

In a steel bowl or one that can withstand high temperatures, vigorously mix the egg yolks with the lemon juice and a pinch of salt. Place the bowl over a pan with lightly boiling water: the bowl must not touch the water! Stirring continuously, heat the egg yolks, then slowly pour in the melted butter, stirring constantly. Continue stirring delicately and constantly until the sauce thickens. Remove from heat. Season with salt and pepper and serve immediately. (from Roberta The suitcase on the bed)

Onion sandwiches

  • 250 g of spelled flour
  • 1 small onion
  • 3 g dry yeast granules (the type to be activated first)
  • 1 tablespoon extra virgin olive oil
  • sugar and salt to taste

In a cup of warm water, reactivate the yeast together with a teaspoon of sugar and wait 10 minutes for foam to form on the surface. Pour half the flour into a bowl, add the liquid with the dissolved yeast and 120 ml of water at around 20°. Cover with a cloth and leave to rise for 40 minutes in the turned off oven.

Pour the remaining flour into the mixer bowl, add the extra virgin olive oil and the previous dough. Using the dough hook, knead for 10 minutes, then add the finely chopped onion and a pinch of salt, knead for a few more minutes. Form a ball with the dough and leave it to rest in the turned off oven for 1 hour.

Take the dough, deflate it, roll it out with a rolling pin to a thickness of approximately 2 cm and obtain, with the help of an 8 cm pastry cutter, 5/6 scones. Place them on a baking tray lined with baking paper and leave to rise for another 20/30 minutes, then bake at 200° C for 20 minutes (the first 5 minutes in the lower part of the oven then in the centre) or until the rolls are golden brown .

Whole cantarelle

  • 100 g of wholemeal flour
  • 30 g of corn flour (foil)
  • 1 tablespoon extra virgin olive oil
  • a pinch of salt and bicarbonate of soda
  • warm water to taste
  • Extra virgin olive oil to taste
  • granulated sugar to taste

Prepare a medium thick batter by mixing all the ingredients and adding the warm water little by little. Let the batter rest for a quarter of an hour. At this point, cook the dough on a very hot baking tray (the one used to cook or heat the piadina), pouring a couple of spoons at a time and creating round pancakes. When you see small holes forming on the surface, turn the cantella and finish cooking. Remove the chanterelles from the pan and season them with plenty of granulated sugar and extra virgin olive oil.

Banana smoothie

  • 2 small bananas
  • 250 ml of whole milk
  • 2 tablespoons flaked oats

Cut the bananas into slices and add them to the blender glass together with the cold milk. Blend until you obtain a nice frothy mixture, pour into glasses and add a spoonful of oat flakes on the surface. (all this for 2 people).

If you've gotten this far you'll have understood that this roundup of stuff is all for MTC n.33:

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