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.
-
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.
Also in Cookbook
CRÊPES RATATOUILLE
Can a simple dish with humble peasant origins hold emotions capable of softening even the hardest of hearts? According to Remy, the protagonist of the unforgettable animated film “Ratatouille”, the answer is undoubtedly yes.
We couldn’t agree more. Today we’re sharing a wholesome, delicious recipe that brings together two icons of French cuisine, and we’re sure it will delight and move you: Ratatouille Crêpes.
EGGPLANT PARMIGIANA
Where was Eggplant Parmigiana born? If you think the answer is obvious, we’ve got a few surprises for you. Many regions claim to have invented this classic and beloved dish.
And if you too believe that “everything tastes better fried,” let yourself be won over by this oven-baked masterpiece — and don’t forget to come back and tell us how yours turned out.
PENNE with Grilled Peppers and Pecorino Romano
From coincidence to science, the evolution of food pairings has taken us from necessity to the study of molecules. And who knows how many more stops there will be on this incredible journey of taste.
Today, however, we will stop here to prepare a recipe that will win you over thanks to the delicious combination of grilled peppers and Pecorino Romano cheese.
