Italian Loaf Rustica Recipes

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RUSTIC ITALIAN BREAD



Rustic Italian Bread image

I never thought I could make my own Rustic Italian bread until I inherited this recipe. It's simple. You just need the ingredients, fork and a bowl. No fancy bread machine, or electric mixer. Just your hands.

Provided by Carrie Pacini

Categories     Baked Goods

Time 40m

Number Of Ingredients 7

2 cups of lukewarm water (you may not use all of it)
3 cups all-purpose flour, or (you can use Farina Tipo 00, Oat flour blend, or Wheat flour)
2 teaspoons granulated sugar
1 teaspoon salt
2 1/2 teaspoons of active dry yeast or a packet
1 Tablespoon of Olive Oil
1 Tablespoon of Sesame Seeds (optional for the top)

Steps:

  • Note: Preheat your oven to 375 degrees
  • There are 2 techniques that I will call out below that deal with where you add the sugar. There is one way where you add the sugar to the yeast and another where you add the sugar to the flour. I have used both ways and they both work for me.

Nutrition Facts : ServingSize 1 Slice, Calories 60 calories

RUSTIC ITALIAN BREAD



Rustic Italian Bread image

Provided by Food Network

Categories     side-dish

Time 1h50m

Yield 1 loaf

Number Of Ingredients 8

1 cup water, heated to 120 degrees to 130 degrees F
2 tbsps. Crisco® Pure Olive Oil
3 cups Pillsbury BEST® Bread Flour
2 tsps. sugar
1/2 tsp. salt
1 (1/4 oz.) pkg. active dry yeast
Cornmeal
1 large egg white, beaten

Steps:

  • BREAD MACHINE DIRECTIONS
  • PLACE all ingredients except cornmeal and egg white in bread machine pan according to manufacturer's directions. Process on DOUGH setting.
  • SPRINKLE ungreased cookie sheet with cornmeal. At end of dough cycle, remove dough from machine. Place on lightly floured surface. Punch down dough. (If dough is sticky, knead in additional flour before shaping.) Cover dough with clean cloth. Let rest for 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place loaf on cornmeal-coated cookie sheet. Cover. Let rise in warm place (80 degrees to 85 degrees F) for 20 to 25 minutes or until light and doubled in size.
  • HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
  • CONVENTIONAL OVEN METHOD
  • SPOON flour lightly into measuring cup. Level off. Combine flour, sugar, salt and yeast in large bowl. Mix well. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel. Let rise in warm place (80 degrees to 85 degrees F) for 30 to 40 minutes.
  • SPRINKLE ungreased cookie sheet with cornmeal. Punch down dough. Cover dough with inverted bowl and allow to rest on counter 15 minutes. Shape dough into baguette-shaped loaf about 12 inches long. Place dough on cornmeal-coated cookie sheet. Cover. Let rise in warm place 35 to 40 minutes or until doubled in size.
  • HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped.
  • High Altitude (3500 ft.):
  • No change.

ITALIAN LOAF RUSTICA



Italian Loaf Rustica image

My sister-in-law made this for a "sister's luncheon" and it was so delicious I had to make it myself. The recipe is as written, but next time, I'm going to use a little less sausage to reduce some of the bulk. Prep time includes rising and rest time for loaf.

Provided by MawMaw Angela

Categories     Savory Pies

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1 lb sweet Italian sausage
1/2 cup chopped onion
2 -4 garlic cloves, finely chopped
1 1/2 cups unsifted all-purpose flour
1/2 cup unsifted whole wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 1/4 ounces fast-rising active dry yeast
1 1/2 cups hot water
2 teaspoons butter or 2 teaspoons margarine, softened
1/2 lb mozzarella cheese, cubed (2 cups)
1 (7 ounce) jar roasted red peppers, drained and chopped
1 large egg, beaten
2 -3 teaspoons sesame seeds

Steps:

  • Crumble sausage into large skillet (if sausage comes in casing, remove and discard casing).Add onion and garlic and sauté, stirring occasionally, until sausage is browned. Drain off fat; set sausage mixture aside to cool.
  • In large bowl, combine 1/2 cup all purpose flour, the whole-wheat flour, cornmeal, sugar, salt, and yeast. Stir in water and butter; mix will. Stir in remaining 1 cup flour to form a soft dough. Cover dough in bowl and let rest 10 minutes.
  • Grease 9- or 10-inch spring form pan. Stir down dough. With buttered fingers, press about 2/3 dough in bottom of greased pan. Add cheese and peppers to sausage mixture; spoon into center of dough. With spoon, spread and press filling toward edge of pan. leaving a 1/2=inch rim of dough at side. Drop remaining dough by tablespoonfuls over filling. With back of spoon or buttered fingers, carefully spread dough to cover and enclose filling (top will be rough). Cover loaf loosely with cloth. Let rise in warm place, away from drafts, until dough is double in size--20 to 30 minutes.
  • Heat oven to 400°F Brush top of dough with beaten egg; sprinkle with sesame seeds. Bake at 25 to 30 minutes or until bread pulls away from side of pan and loaf is golden brown. Cool 5 minutes. Loosen loaf from pan with knife; remove side of pan. To serve, cut into wedges; refrigerate leftovers.

Nutrition Facts : Calories 350.2, Fat 13.9, SaturatedFat 6.6, Cholesterol 65.2, Sodium 1009.8, Carbohydrate 35.5, Fiber 3, Sugar 2.4, Protein 21.4

PIZZA RUSTICA



Pizza Rustica image

Provided by Giada De Laurentiis

Categories     appetizer

Time 2h40m

Yield 6 to 8 servings

Number Of Ingredients 17

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 (12-ounce) bunches fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough, recipe follows
1 large egg, beaten to blend
3 1/2 cups all-purpose flour
3/4 cup (1 1/2 sticks) cold unsalted butter, cut into pieces
1/4 cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water

Steps:

  • Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.
  • Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.
  • Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.
  • Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.
  • Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.
  • Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.
  • Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

CIABATTA A OLD ITALIAN BREAD



Ciabatta a Old Italian Bread image

Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust. I cannot tell you how AMAZING this bread is. 3 loaves were gone in under a day and a half! It is crunchy on the outside, soft and moist on the inside and filled with all these lovely bubbly craters! I replaced the milk with water and just baked on a greased and floured baking sheet and it was still wonderful. I cannot rate this recipe highly enough. I served with olive tapenade and caprese salad for appetizers and it was wonderful. My family/friends could not get enough of it! They beg for it EVERYDAY. Will certainly make again! First, the sponge is amazing. Tastes just as good after only sitting for a few hours as it does after 24+. I made it once and left it for 24 hours in a cool place and that made nice fluffy bread without many air pockets. * See My Note Below

Provided by CHEF GRPA

Categories     Breads

Time 20h20m

Yield 15 serving(s)

Number Of Ingredients 10

1/8 teaspoon active dry yeast
2 tablespoons warm water (110*F./45*C.)
1/3 cup warm water
1 cup bread flour
1/2 teaspoon active dry yeast
2 tablespoons warm milk (110*F./45*C.)
2/3 cup warm water
1 tablespoon olive oil
2 cups bread flour
1 1/2 teaspoons salt

Steps:

  • 1. To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1cup of the bread flour. Stir 4 minutes, then over bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
  • 2. To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
  • 3. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
  • 4. At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425*F. (220*C).
  • 5. Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.
  • My Note: * The second time I made the sponge I left it right next to a warm stove top and it rose very quickly and made these HUGE air pockets in my finished product. I only left this for 4 hours but the taste and texture were FANTASTIC and the sponge almost spilled over the rim of the bowl! It was a bit difficult to get out of the bowl because of its stickiness but that was to be expected. For those that thought the sponge needed water, it doesn't. It will look just like a clump of dough in the beginning but if you leave it you'll be pleasantly surprised with a bubbling, frothy, sticky sponge. Secondly, I made this recipe cautiously because I expected it to be very difficult to handle, but it was not.
  • I prepared the sponge two days in advance and kept it in the fridge. I had no problems with it being too sticky. I cooked it on a pizza stone and basted with water every 5 minutes for a brown, crunchy crust. The parchment did burn a little around the edges while baking, but it was reminiscent of an old Italian bakery.
  • The easiest 'real sourdough' recipe; those without 'aging' of dough lack the genuine ciabatta taste, even though they may get the consistancy right. This one gets even better with more than one days aging of the 'sponge'.
  • I have fallen in love with making bread these past few months, and this is the best recipe I have have did, by far. I have made at least 12 loaves with this, and every time I make it, my friends devour it instantly. I have modified it a little, though. I found the original recipe to be too dry for my tastes when it came out of the over, so I tripled the olive oil, and it came out moist and delicious. Add more oil to the recipe and you're in great shape. I love this bread! It was a little involved as far as prep time but it was easy, GOOD, and tasted just like what we had eaten in Florence! I will make it again. For 15 people I made 6 loaves with enough left over for dinner the next night.

RUSTICA



Rustica image

This Italian pasta recipe couldn't be much easier.

Provided by A NAN

Categories     Italian Recipes

Time 18m

Yield 1

Number Of Ingredients 6

¾ cup rotini pasta
1 clove garlic, minced
2 teaspoons olive oil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil; add the rotini and cook until al dente, 8 to 10 minutes; drain.
  • Heat the oil in a skillet over medium heat. Cook the garlic in the hot oil until it begins to brown, 3 to 5 minutes; stir in the parsley and cook another 30 seconds; remove from heat immediately and spoon over the drained pasta; season with salt and pepper. Top with Parmesan cheese.

Nutrition Facts : Calories 432.8 calories, Carbohydrate 49.5 g, Cholesterol 22 mg, Fat 17.7 g, Fiber 2.3 g, Protein 18.2 g, SaturatedFat 5.8 g, Sodium 390.9 mg, Sugar 2 g

TORTA RUSTICA



Torta Rustica image

This savory pie is served at room temperature. Two teaspoons dried basil may be substituted for fresh basil. Use ham or prosciutto ham.

Provided by Ann

Categories     World Cuisine Recipes     European     Italian

Yield 8

Number Of Ingredients 18

2 ¼ cups all-purpose flour
¾ cup cornmeal
½ teaspoon salt
¾ cup butter, diced
2 eggs
4 tablespoons cold water
1 ½ cups ricotta cheese
4 ounces feta cheese
1 cup grated Parmesan cheese
1 egg
¼ cup chopped parsley
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
2 cups shredded mozzarella cheese
½ pound ham slices
1 (10 ounce) package frozen chopped spinach, thawed and drained
½ (16 ounce) jar roasted red peppers, drained and patted dry
1 egg

Steps:

  • Mix flour, cornmeal, and salt in a bowl. Cut in butter with pastry blender until mixture resembles coarse crumbs. Beat 2 eggs with 3 tablespoons cold water; stir into flour mixture until dough holds together. Add another tablespoon water if needed. Shape 2/3 of the dough into flattened round; repeat with remaining 1/3. Wrap. Refrigerate at least 30 minutes, or until firm enough to roll.
  • In another bowl, combine ricotta cheese, crumbled feta, Parmesan cheese, 1 egg, parsley, basil, and oregano until well blended.
  • Have an 8 or 9 inch springform pan ready. On a lightly floured surface, roll out the larger portion of dough into a 15 inch diameter circle. Carefully place in ungreased pan; press lightly against bottom and sides. Trim overhanging dough to 1 inch from pan rim.
  • Scatter half of the mozzarella over the bottom of the crust. Next arrange half the ham slices in an even layer. Spread with ricotta cheese mixture, then sprinkle with spinach. Cover with the remaining ham slices. Press down gently to pack layers. Add red peppers in a single layer, and top with the remaining mozzarella. Press down again.
  • Roll out remaining dough to 8 or 9 inch circle. Place over filling to cover. Moisten edges, and seal crusts together. Crimp or flute edges. Crust should not extend above pan rim. Beat remaining egg, and brush over the crust. Cut several small vents in top crust for steam to escape.
  • Bake at 375 degrees F (190 degrees C) for 1 hour, or until crust is deep golden brown and pulls away from sides. Cool in pan on wire rack 45 minutes. Remove pan sides; cool completely. Cut into 12 wedges. Serve at room temperature.

Nutrition Facts : Calories 588.9 calories, Carbohydrate 41.7 g, Cholesterol 198.5 mg, Fat 35.5 g, Fiber 3.4 g, Protein 26.4 g, SaturatedFat 20.2 g, Sodium 1293.8 mg, Sugar 2.4 g

ITALIAN COUNTRY LOAF RUSTICA



Italian Country Loaf Rustica image

Number Of Ingredients 17

FILLING
1 pound sweet Italian sausage
1/2 cup chopped onion
2 to 4 cloves garlic, minced
2 cups (8 oz.) cubed mozzarella cheese
1 (7-ounce) jar mild roasted red pepper, drained, chopped
BREAD
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1/2 cup yellow cornmeal
1 tablespoon sugar
1/2 teaspoon salt
1 package fast-acting dry yeast
1 1/4 cups water, heated to 120 to 130°F.
2 teaspoons margarine or butter, softened
1 egg, beaten
2 to 3 teaspoons sesame seeds

Steps:

  • If sausage comes in casing, remove casing break up. In large skillet, brown sausage, onion and garlic.** Drain set aside.For the bread, in large bowl, combine 1/2 cup of the all-purpose flour, whole wheat flour, cornmeal, sugar, salt and yeast blend well. Stir in hot water and margarine mix well. Stir in remaining 1 cup all-purpose flour to form a stiff batter. Cover let rest 10 minutes.Grease 9- or 10-inch springform pan. Stir down dough. Spread about 2/3 of dough in bottom and 2-inches up sides of greased pan. Add cheese and peppers to meat mixture spoon over dough. Gently pull dough on sides over meat mixture. Drop tablespoonfuls of remaining dough over filling. With back of spoon or buttered fingers, carefully spread to cover. (Top will appear rough.) Cover loosely with plastic wrap and cloth towel. Let rise in warm place (80 to 85°F.) until light, 20 to 30 minutes.Heat oven to 400°F. Brush top of dough with beaten egg sprinkle with sesame seed. Bake at 400°F. for 25 to 35 minutes or until bread begins to pull away from sides of pan and edges are deep golden brown. Cool 5 minutes. Loosen edges with knife remove sides of pan. To serve, cut into wedges. Store in refrigerator.TIPS:*Two medium chopped red bell peppers (1 1/4 cups) can be substituted for roasted red peppers.**If using chopped red bell peppers, cook with sausage, onion and garlic. Continue as directed above.HIGH ALTITUDE - Above 3,500 feet: No change.Nutrition Per Serving: Calories 350 Protein 19g Carbohydrate 35g Fat 15g Sodium 550mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

ITALIAN MEAT LOAF



Italian Meat Loaf image

"I received the recipe for this moist meat loaf in my high school economics class," recalls Lisa Malone of Cordell, Oklahoma. "At the time, I made it for my mom and dad. Now I fix it for my husband and daughter. We all love it."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

1 egg, beaten
1 can (8 ounces) tomato sauce, divided
1/2 cup dry bread crumbs
1/2 cup finely chopped onion, optional
1/2 cup finely chopped green pepper, optional
1 teaspoon dried oregano, divided
1 teaspoon salt
1/8 teaspoon pepper
1-1/2 pounds ground beef
1/2 cup shredded part-skim mozzarella cheese
2 tablespoons grated Parmesan cheese

Steps:

  • In a bowl, combine the egg, half of the tomato sauce, bread crumbs, onion and green pepper if desired, 1/2 teaspoon of oregano, salt and pepper. Add beef; mix well. , On a large piece of heavy-duty foil, pat meat mixture into a 14x8-in. rectangle. Sprinkle cheeses to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side and peeling foil away while rolling. Seal seam and ends. Transfer to a microwave-safe glass 9x5-in. loaf pan. , Microwave, uncovered, at 50% power for 9 minutes, rotating a half turn once; drain. Continue cooking on 50% power for 14-16 minutes or until meat is no longer pink, rotating a half turn once. In a bowl, combine the remaining tomato sauce and oregano. Pour over meat loaf. Microwave, uncovered, on high for 1-1/2 minutes. Cover loosely with foil; let stand 5 minutes before serving.

Nutrition Facts : Calories 315 calories, Fat 18g fat (7g saturated fat), Cholesterol 119mg cholesterol, Sodium 788mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.

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RUSTIC ITALIAN LOAF - ALL INFORMATION ABOUT HEALTHY RECIPES AND …
Rustic Italian Bread Recipe - Food Network trend www.foodnetwork.com. HEAT oven to 375 degrees F. Make 1 deep lengthwise slash with sharp knife in top of loaf. Brush loaf with egg white. Bake 25 to 35 minutes or until loaf sounds hollow when lightly tapped....
From therecipes.info


RUSTIC ITALIAN LOAF BREAD RECIPE - ALL INFORMATION ABOUT HEALTHY ...
Rustic Italian Bread Recipe | Food Network great www.foodnetwork.com. Add warm water and oil. Mix well. Turn dough out onto lightly floured surface. Knead dough 10 minutes or until smooth. Place dough in lightly greased bowl. Cover with plastic wrap and cloth towel ...
From therecipes.info


A SIMPLE, RUSTIC LOAF - KING ARTHUR BAKING
Cover and let rise for about 1 hour. Towards the end of the rising time, preheat the oven to 450°F. Uncover the loaf, and gently but firmly slash it across the top, then spritz it with water. Bake the bread for 30 to 35 minutes, until it's deep golden brown. Remove it from the oven and place it on a rack to cool. Cool completely before slicing.
From kingarthurbaking.com


HOMEMADE RUSTIC BREAD RECIPE - SARAH'S CUCINA BELLA
2015-01-22 Place the loaf on a greased parchement-lined baking sheet. Cover with a clean kitchen towel, and set in a warm, draft-free place to rise for at least an hour, or until doubled in size. Preheat the oven to 400 degrees. In a small bowl, stir together the glaze ingredients. Brush all over the loaf.
From sarahscucinabella.com


ITALIAN LOAF RUSTICA - RECIPE | COOKS.COM
2006-06-16 In large bowl, combine 1/2 cup flour, the whole wheat flour, cornmeal, sugar, salt, and yeast. Stir in water and butter; mix well. Stir in remaining 1 cup flour to form a soft dough. Cover dough in bowl and let rest 10 minutes. Grease …
From cooks.com


RUSTIC ITALIAN LOAF – NONNA PIA'S
Preheat oven to 400°F. Remove bowl from bag. Place parchment paper on counter and turn dough onto parchment paper using a spatula. Be careful not to over handle the dough as you will deflate it, let gravity help you get it out of the bowl. Lightly dust dough with flour then slide cookie sheet under parchment paper and place in oven.
From nonnapias.com


PIZZA RUSTICA (ITALIAN PICNIC LOAF) - BIGOVEN.COM
Add your review, photo or comments for Pizza Rustica (Italian Picnic Loaf). American Main Dish Pizza and Calzones American Main Dish Pizza and Calzones Toggle navigation
From bigoven.com


ITALIAN RUSTICA RECIPE - CREATE THE MOST AMAZING DISHES
Healthy Desserts Made With Fruit Easy Healthy Sweet Snacks Healthy Sweet Snacks For Adults
From recipeshappy.com


ITALIAN LOAF RUSTICA
Dec 13, 2020 - Pizza And Calzones Main Dish; recipes from around the world from real cooks
From pinterest.co.uk


ITALIAN EASTER BREAD (PANE DI PASQUA) - INSIDE THE RUSTIC KITCHEN
2021-03-26 Step by step photos and recipe instructions. Add the flour, sugar, salt and lemon zest to a bowl of a stand mixer and mix to combine (photo 1). Add the yeast, mix to combine then make a well in the centre of the bowl. Add the whisked eggs (2 large), warm milk, melted butter and 1 teaspoon of vanilla (photos 2 & 3).
From insidetherustickitchen.com


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