Grilled Bread Pane Alla Grillia Courtesy Giada De Laurentiis Recipes

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GRILLED BREAD (PANE ALLA GRILLIA) COURTESY GIADA DE LAURENTIIS

Make and share this Grilled Bread (Pane Alla Grillia) Courtesy Giada De Laurentiis recipe from Food.com.

Provided by Robyn

Categories     Breads

Time 16m

Yield 6 serving(s)

Number Of Ingredients 5



Grilled Bread (Pane Alla Grillia) Courtesy Giada De Laurentiis image

Steps:

  • Preheat a grill pan over medium-high heat.
  • Slice ciabatta in half lengthwise.
  • Then cut each half into 1-inch slices.
  • In batches as needed, grill the ciabatta slices, cut side down until they are golden and crisp, about 2 minutes.
  • Working quickly, drizzle the toasted sides with extra-virgin olive oil.
  • Rub the garlic cloves over the grilled bread, then rub the cut side of the tomatoes over the grilled bread.
  • It's important to do this while the bread is still hot or warm, otherwise the garlic won't melt into the bread.
  • Sprinkle with salt and pepper, and serve warm.

Nutrition Facts : Calories 35.3, Fat 3.4, SaturatedFat 0.5, Sodium 1.3, Carbohydrate 1.2, Fiber 0.3, Sugar 0.6, Protein 0.3

1 loaf ciabatta
1 1/2 tablespoons extra virgin olive oil
2 large garlic cloves
1 tomatoes, halved crosswise
salt & freshly ground black pepper

PANZANELLA

Provided by Giada De Laurentiis

Categories     side-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 11



Panzanella image

Steps:

  • Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
  • Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
  • Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
  • In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
  • Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
  • Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
  • Garnish with the basil sprigs and serve.

1/4 cup drained capers
2 tablespoons plus 1/4 cup red wine vinegar
12 ounces ciabatta or other country-style white bread, 2 to3 days old
2 tablespoons plus 2/3 cup extra-virgin olive oil
9 ripe tomatoes (about 2 1/4 pounds total), cored and scored on the bottom
1 garlic clove, minced
Salt and freshly ground black pepper
1/2 cup thinly sliced fresh basil leaves
1 cup drained roasted red bell pepper strips
1/4 cup pitted kalamata olives, halved lengthwise
Fresh basil sprigs, for garnish

CRUSTY GARLIC AND HERB BREAD

Provided by Giada De Laurentiis

Time 13m

Yield 4 servings

Number Of Ingredients 7



Crusty Garlic and Herb Bread image

Steps:

  • Preheat oven to 450 degrees F.
  • Oil the inside of the bowl of a mini food processor. Add the softened butter, garlic, cheese and herbs. Pulse until well combined.
  • Slice the bread into 1-inch thick slices. You will need 12 to 16 slices.
  • Spread the butter mixture onto 1 side of each bread slice. Arrange slices, butter side up and bake in the oven until lightly toasted, about 5 to 8 minutes.

1/2 cup softened unsalted butter
6 garlic cloves, peeled and minced
1 tablespoon freshly grated Parmesan
1 teaspoon fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 teaspoon fresh oregano leaves
1 loaf sourdough country white bread

ITALIAN WALNUT-RAISIN WHOLE-WHEAT BREAD (PANE ALLE NOCI E UVA)

A remarkable bread - wonderful, fine texture. From Beth Hensperger's 'The Bread Bible'. Her desciption: 'I think this is one of the best breads in the Western world. It is distinctly stamped with the fragrance of raisins and walnuts. Use a fruity Italian extra-virgin olive oil for the bread; the special quality the oil gives it is very desirable.

Provided by Connie K

Categories     Yeast Breads

Time 3h40m

Yield 3 loaves

Number Of Ingredients 12



Italian Walnut-raisin Whole-wheat Bread (pane Alle Noci E Uva) image

Steps:

  • In a small bowl, pour 1/2 cup of the warm water; Add yeast and sugar; stir to dissolve and let stand until foamy, about 10 minutes.
  • In a large mixing bowl with a whisk or the work bowl of a heavy-duty electric mixer with the paddle attachment, combine the remaining 2 cups warm water, olive oil, honey, sale and 2 cups of the whole-wheat flour; Add the yeast mixture; Beat vigorously until smooth, about 1 minute.
  • Add the remaining whole-wheat flour, 1/2 cup at a time; Add the unbleached flour, 1/4 cup at a time, until a soft dough that just clears the sides of the bowl is formed; Switch to a wooden spoon when necessary if making by hand.
  • Turn the dough out onto a very lightly floured work surface; knead until soft and springy yet resilient to the touch, dusting with flour only 1 tablespoon at a time as needed to prevent sticking, about 6 minutes.
  • If kneading by machine, use dough hook and knead 5 to 6 minutes, or until dough is smooth and springy.
  • Do not add too much flour, or the loaf will be too dry and hard to work.
  • Place the dough in a greased bowl, turning once to coat; cover with plastic wrap; let rise until doubled in bulk, 2 to 2 1/2 hours.
  • Grease or parchment-line a baking sheet; Combine the whole-wheat flour and wheat bran and sprinkle on the baking sheet; Turn dough out onto lightly floured work surface without punching it down.
  • Pat into large oval and sprinkle evenly with half the drained raisins and half the walnuts; Press the nuts and fruit into the dough and roll it up; Pat the dough down into an oval once again and sprinkle it evenly with the remaining nuts and raisins.
  • Press the addition in and roll the dough up again.
  • Divide the dough into 2 or 3 equal portions.
  • Shape into 3 tight round loaves, or 2 baguettes about 14 inches long; Gently pull the surface taut from the bottom on both; Place the loaves on the pans; cover loosely with plastic wrap and let rise until doubled in bulk, 45 minutes to an hour.
  • Twenty minutes before baking, preheat the over to 400F, with a baking stone, if desired.
  • Slash the round or baguette loaves quickly with a serrated knife with two parallel lines and one intersecting line no more than 1/4 inch deep; Place the baking sheet directly on the stone or on an oven rack and bake until loaves are brown, crusty, and sound hollow when tapped with your finger, 35 to 40 minutes for the round loaves and 25 to 30 minutes for the baguettes.
  • Transfer to a cooling rack; cool completely before slicing.

2 1/2 cups warm water (105 - 115F)
2 (1 tablespoon) packages active dry yeast
1 pinch light brown sugar or 1 teaspoon honey
1/2 cup extra virgin olive oil
1/4 cup honey
1 tablespoon salt
4 cups fine-grind whole wheat flour, preferably stone ground
1 1/2-1 3/4 cups unbleached all-purpose flour
2 cups dark raisins, plumped in hot water 1 hour and drained on paper towels (10 ounces)
3 cups walnuts, broken or chopped (12 ounces)
2 tablespoons whole wheat flour, for sprinkling
2 tablespoons unprocessed wheat bran, for sprinkling

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