BM # 56
Week : 4 , Day: 5
Theme: Breakfast across countries
Country : Italy
Today is the fifth day of this week and we are working on breakfasts across countries. For today I have chosen to cook Italian Breakfast. The traditional Italian breakfast consists of caffè e latte (hot coffee with milk) or coffee with bread or rolls, butter, and jam. A cookie-like rusk hard bread, called fette biscottate, and cookies are commonly eaten. I searched hard to get some more variety and realized that the Italian breakfast varies from region to region.
I have taken different breakfasts from different regions and served as Italian breakfast here on the Buffet on Table.
I chose to make a Crostata, which is a rustic free form of an open pie. This can be sweet or savory. Generally the dough used for this is a pie dough , but I decided to make my Crostata from pizza dough. While going through the different regions of Italy for breakfast I found that they even have pizzas for breakfast. The idea to make Crostata from pizza dough came from the pizza breakfast.The Crostata turned out super delicious , very rustic with the usual pizza toppings, roughly chopped.
While going through the breakfasts, I came across Sicilian breakfast . Let me quote this Italian blogger ” Some of my fondest memories of my visits to Sicily are of sitting in the café in the morning and having a Granita di Limone and brioche for breakfast. That?s right I said for breakfast. In the summer in Sicily, granita and gelato are breakfast foods. That’s what I call paradise!“. Truly I was shocked on reading this. I would have loved to do the Brioche too, but my heart was set on Crostata. The granita was a total treat, specially the lemon zest took it to another level.
Next comes the Panna cotta. Panna cotta is an Italian dessert of sweetened cream thickened with gelatine and moulded. The vegetarian version is made with agar agar and sets beautifully. Generally it is served with coulis of berries or some kind of sauce. I made vanilla Panna cotta and served it with strawberry crush. I was inspired by this pannacotta which was served for breakfast. The strawberry crush seeped in the Panna cotta and gave it a mild pink hue, also it was the highlight of the dessert, it really tasted out of the world.
Lastly no Italian breakfast is complete without a cup of cappuccino or coffee . I actually wanted to make a latte but it really needs practice , I tried twice but just could not get those fabulous art work on them.
All in all the breakfast which I ate by myself was a feast for me. Unfortunately it was a day when I had no one at home. The granita was awesome, though by the time I finished clicking more than half of it melted. I am not a coffee fan so that was enjoyed by my staff boys. And the Panna cotta ..well, I had 1/4 and the rest I saved for my son and DIL who came in late . The Panna cotta had set very well and the mild vanilla flavor with strawberry crush was a perfect combo for this dessert.