Panettone FRENCH TOAST with Strawberry Preserves
In the kitchen, as we all know, things are often not what they seem, and names can be misleading too. Take the French toast, for example. If we asked you to guess its historical and especially geographical origins, you would probably have no doubts. But it wasn't in France that this delicious dish was first created. The very first recipe, in fact, seems to date back to Ancient Rome. Of course, aliter dulcia was quite different from what we enjoy today. It was more of a delightful way to give new life to stale bread by soaking it in milk, frying it in oil, and drizzling it with honey.
Reusing leftover bread remained essential throughout the Middle Ages, and that is when the poetic pain perdu was born in the homeland of haute cuisine. But if pain perdu is French, then where does French toast come from? According to a playful urban legend, the answer lies far from Paris, in the United States. And because of a grammar mistake. The tale claims that a small tavern owner named Joseph French invented the dish and, unfamiliar with the possessive apostrophe, called it “French toast” instead of “French’s toast”.
Our recipe is just as original as the stories surrounding its creation, enriched with a festive December touch thanks to the panettone. All you need to do is cut two triangular slices, soak them in a mixture of milk and eggs, then cook them in a buttered pan, turning them halfway through. A final touch? Absolutely. In fact, three of them: a generous spoonful of whipped cream, a dusting of powdered sugar, and fresh colorful berries that look like tiny and precious holiday decorations.
Ingredients
1 Traditional Panettone by Emilia Food Love
1 egg
80 ml whole milk
1 knob of butter
Strawberry Preserves by Emilia Food Love, to taste
Whipped cream, to taste
Fresh berries, to taste
Powdered sugar, to taste
Method
-
In a bowl, whisk together the egg and the milk.
- Cut two triangular slices of our Traditional Panettone and dip them into the mixture.
- Melt the butter in a non-stick pan and cook the panettone slices until golden on both sides.
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Place them one on top of the other on a plate and spread our Strawberry Preserves on the surface. Add a generous spoonful of whipped cream and finish with fresh berries.
Tip
Feel free to experiment with our Apricot, Cherry, or Peach Preserves, pairing each flavor with the fresh fruit you like best.
Aussi dans Livre de Cuisine
WHITE PIZZA with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes
How did people check an oven’s temperature before kitchen thermometers were everywhere? With a white pizza, based on how quickly it browned. At least, that is how the story goes.
One thing is certain. Today, white pizza is no longer a tool, but a gourmet delight topped with irresistible ingredients. Just like our White Pizza with Finocchiona, mild Provolone, mixed pitted olives and semi-dry cherry tomatoes.
CRÊPES RATATOUILLE
Un plat simple, né de traditions paysannes, peut-il faire fondre même le cœur le plus dur ? Pour Rémy, le protagoniste du film d’animation Ratatouille, la réponse est sans aucun doute oui.
Nous sommes tout à fait d’accord, et aujourd’hui nous vous proposons une recette savoureuse et généreuse qui réunit deux icônes de la cuisine française et qui, nous en sommes sûrs, saura vous émouvoir : la Crêpe Ratatouille.
AUBERGINES À LA PARMIGIANA
Où sont nées les Aubergines à la Parmigiana ? Si vous pensez que la réponse est évidente, nous avons quelques anecdotes à partager avec vous. De nombreuses régions revendiquent l’invention de ce plat aussi célèbre que savoureux.
Et si, vous aussi, vous pensez que « tout est meilleur frit », laissez-vous tenter par cette délicieuse recette au four et revenez nous dire ce que vous en avez pensé.
