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Recipes with country bread

3 recipes that use country bread, with photos, step-by-step instructions and cook times. The quickest, Sobrassada amb mel, takes 10 minutes. It is most often cooked with garlic, onion and bay leaves.

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Brodetto all'anconetana

Fishermen in Ancona made brodetto from the unsold catch, and the city's harbour restaurants still serve it as a festive dish, traditionally with many kinds of fish: scorpionfish, gurnard, monkfish, cuttlefish, mussels and clams among them. Unlike the saffron brodetto further south at Porto Recanati, this one is red, built on tomato, garlic and a sharp splash of vinegar, and every piece of fish keeps its shape in a thick, peppery sauce. It comes to the table in the pot and is spooned over slices of toasted bread rubbed with garlic. Use whatever firm white fish your fishmonger has; the more variety, the better. Chef's tip: layer the fish by cooking time, firm and bony pieces at the bottom, delicate fillets on top, and shake the pot rather than stirring.

85 minItalianFish
by KrazyBadal 0 views

Potée auvergnate

High in the Massif Central, potée auvergnate is what farmhouses put on the stove when the first frosts arrive: a pork dish of salt pork belly and smoked pork sausage simmered slowly with savoy cabbage, carrots, turnips and potatoes. The broth comes out clear, smoky and gently salty, and the vegetables soak up all that pork flavour while keeping their shape. In the Cantal it is served in two rounds, the broth poured over slices of toasted country bread first, then the meat and vegetables on a big platter with strong mustard and gherkins. Chef's tip: soak the salt pork first and taste the broth before you add any salt; between the belly and the sausage it rarely needs more.

180 minFrenchMeat
by KrazyBadal 0 views

Sobrassada amb mel

Sweet and salty sobrassada toast is the snack Mallorcan bars put out with a cold drink, and it often closes a winter meal at home. Sobrassada is the island's soft, spreadable cured sausage of pork and paprika. This contains pork. Spread on country bread, warmed until it melts and sizzles, and finished with a thread of honey, it takes five minutes. Sobrassada is a raw cured meat, so eaten unheated it is not for pregnant women, young children or anyone with a weakened immune system; this recipe grills it until piping hot. Chef's tip: spread it thinly right to the edges, so it crisps instead of pooling in the middle.

10 minSpanishSnacks & Starters
by KrazyBadal 0 views

Goes well with country bread

Recipes with country bread: 3 easy ideas · WhatToEat.Today