Best 3 Pane Ricco Recipes
Pane ricco, meaning "rich bread" in Italian, is a type of bread that is characterized by its dense texture, rich flavor, and variety of fillings. Originating in Italy, this bread is often served as part of a meal or as an accompaniment to various dishes. Known for its versatility, pane ricco can be enjoyed both fresh and toasted, and can be filled with a variety of ingredients including cheeses, meats, vegetables, and herbs. Whether you prefer a simple loaf or one packed with an assortment of flavors, there is a pane ricco recipe that is perfect for every palate.
Check out the recipes below so you can choose the best recipe for yourself!
PANES RELLENOS (SALVADOREAN STYLE SMOTHERED TORTA)
This recipe is very versatile, you can add in more veggies, use different types of meats or change the ingredients as you prefer. This is worth the effort and I promise you will not be disappointed. This recipe goes with Recipe #332519. I usually make this with Turkey if I am preparing it during the holidays but this recipe I am featuring chicken for those that do not like turkey or are cooking during a time when turkey is not available for an inexpensive price.
Provided by cervantesbrandi
Categories Whole Chicken
Time 1h20m
Yield 8 Sandwiches
Number Of Ingredients 20
Steps:
- Place the two chickens, garlic, cilantro, and bouillon cubes in a large stock pot. Cover the chickens with water and bring to a boil. Continue boiling the chicken on medium heat until the juices run clear when poked with a knife or fork, about 30 minutes.
- Pull the chickens out of the liquid. Cover and set aside to cool.
- Next, place the green beans in a large pot and cover them with water. Bring them to a boil and continue boiling for 10 minutes. Add the carrots in with the green beans and continue to boil for an additional 5 minutes. Then, place the cauliflower and onions in a large bowl, pour the green beans, carrots, and boiling water over the onions and cauliflower. Set the bowl of veggies and hot water aside to cool.
- While the veggies are cooling heat the oil in a deep saute pan. Cut the chicken in desired pieces and rub the mustard onto the skin and outside of the chicken pieces. Sprinkle all of the chicken pieces with seasoning salt.
- Once the oil has reached 325°F, carefully add the pieces of chicken and pan fry them on each side for 5 minutes. Once the chicken has browned pull it out of the oil and place the pieces in a paper towel lined bowl. Set the chicken aside.
- Now, discard the liquid that the chickens cooked in and heat the empty pot on medium heat. Place the margarine in the pot and melt it. Add the veggies into the melted margarine with the Worcestershire sauce and celery salt. Cook on medium heat for 5 minutes and set aside.
- Now to assemble the sandwiches. Place a hoagie bun on each plate. Spread the bun with mayonaise, line each hoagie with 2 pieces of lettuce, a couple cucumber slices, and a couple radish slices. Next, pull the chicken in pieces off of the bone and put the meat into each bun using one peice of chicken for each sandwich. Add a half cup of veggies to each sandwich on top of the meat and then finally ladle a large spoonful of the Recipe #332519 onto each of the sandwiches.
- You can also add Recipe #271297 (Curtido) on top of the sandwich if you prefer. This is traditional in most households.
- Enjoy!
PANI POPO
Old family recipe that my family made for me when I was a little girl back in Samoa.
Provided by Mae
Categories Bread Yeast Bread Recipes Rolls and Buns
Time 1h
Yield 12
Number Of Ingredients 5
Steps:
- Arrange rolls in a 9x13-inch baking dish, cover the dish with plastic wrap, and let rise until doubled in size, about 30 minutes.
- Combine 14 ounces water, coconut milk, and sugar in a saucepan. Whisk remaining water and cornstarch together in a small bowl. Bring coconut milk mixture to a boil, whisk in cornstarch mixture, reduce heat to medium-low, and simmer, stirring occasionally, until sauce thickens, about 3 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from rolls.
- Bake rolls in the preheated oven for 10 minutes. Pour coconut sauce over rolls until at least half of each roll is covered in sauce. Return rolls to oven; continue baking until rolls are golden brown, 5 to 10 minutes more. Cool in the baking dish, 3 to 5 minutes, before serving warm.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 33.4 g, Cholesterol 1.1 mg, Fat 8.8 g, Fiber 0.9 g, Protein 3.7 g, SaturatedFat 6.6 g, Sodium 155.5 mg, Sugar 18.2 g
PANE RICCO (RICH BREAD)
This is a decadent Italian version of a sandwich. You can make it gluten free using gluten free sandwich bread.
Provided by Mia in Germany
Categories European
Time 15m
Yield 2 sandwiches, 2 serving(s)
Number Of Ingredients 5
Steps:
- Drip the white wine onto the bread slices, then lightly toast the bread.
- Lay one slice prociutto on each bread slice and put one slicce mozzarella between each pair of bread slices.
- Drip the olive oil on top of the two sandwiches and put them under the broiler for 5 minutes.
- Serve hot with green salad.
Nutrition Facts : Calories 291.2, Fat 14.8, SaturatedFat 5.1, Cholesterol 22.8, Sodium 437.6, Carbohydrate 26.3, Fiber 1.2, Sugar 2.6, Protein 10.2
Tips:
- Use high-quality ingredients. The better the ingredients, the better the bread will be. Look for fresh, organic ingredients whenever possible.
- Follow the recipe carefully. Pane ricco is a delicate bread, so it's important to follow the recipe carefully. Don't substitute ingredients or change the measurements unless you know what you're doing.
- Don't overwork the dough. Overworking the dough will make the bread tough. Knead the dough just until it comes together and is smooth and elastic.
- Let the dough rise in a warm place. The dough needs to rise in a warm place in order to double in size. This will take about 1 hour.
- Bake the bread in a preheated oven. The oven should be preheated to 300 degrees F (150 degrees C) before you bake the bread. This will help the bread to rise evenly.
- Let the bread cool completely before slicing. Once the bread is baked, let it cool completely before slicing. This will help the bread to hold its shape and prevent it from crumbling.
Conclusion:
Pane ricco is an artisanal bread with a hearty, flavorful crust and a soft, tender interior. It's a delicious bread to serve with a variety of dishes, from soups and stews to salads and grilled meats. If you're a bread lover, you'll definitely want to try this recipe.
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