Pain Paysanpane Paesano Recipes

COUNTRY-STYLE PENNE (PENNE PAESANA)

Steps:

• Cut eggplants lengthwise into 1/4-inch slices; arrange in colander and sprinkle with salt.
• Let drain 45 minutes, pat dry with paper towels, then dice eggplants finely.
• Heat oil in heavy large skillet over low heat.
• Add garlic and stir 30 seconds.
• Add parsley and stir 30 seconds.
• Add eggplant,tomatoes,bell pepper and onions and cook until slightly softened, stirring occasionally, about 10 minutes.
• Add wine and simmer until vegetables are tender and all liquid is absorbed, stirring occasionally, about 30 minutes.
• Stir in olives, capers and chili; cook 3 minutes; remove chili.
• Meanwhile cook pasta in large pot of boiling salted water until just tender but still firm to bite; drain well and mix into sauce.
• Stir in bechamel and heat through.
• Sprinkle with basil and serve.
• Italian Bechamel Sauce:.
• Melt butter in heavy medium saucepan over medium-low heat; whisk in flour and stir 3 minutes.
• Whisk in broth and boil 1 minute, stirring constantly; remove sauce from heat.
• Beat yolk and cheese to blend in small bowl; gradually stir in 1/4 cup sauce.
• Return mixture to saucepan and whisk until smooth.
• Place plastic wrap on surface to prevent skin from forming.

QUICK AND EASY ARTISAN PAIN DE CAMPAGNE/PANE RUSTICA

Steps:

• Mix the yeast and salt with the water in a 5 quart bowl or a lidded (not airtight) food storage container.
• Mix in the remaining dry ingredients without kneading, usings a spoon, a Danish dough whisk, a 14 cup capacity food processor with dough attachment or a heavy-duty stand mixer with dough hook. If not using a mixer, you may need to use wet hands to incorporate the last bit of the flour.
• Cover (not airtight) and allow to rest at room temperature until the dough rises and collapses (or flattens on top), approximately 2 hours.
• The dough can be used immediately after the initial rise, however it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 14 days. You can also divide the dough into 4 1-lb portions and freeze in an airtight container for up to three weeks. Thaw 24 hours before use.
• On baking day, dust the surface of the refrigerated dough with flour and cut off a grape fruit size piece (1 lb). Dust with more flour and quickly shape into a ball by stretching the surface of dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on cornmeal-dusted pizza peel for 40 minutes.
• Twenty minutes before baking time, preheat oven to 450 degrees F, with a baking stone placed on the middle rack. Place a cast iron skillet or empty metal broiler tray on the bottom rack.
• Sprinkle loaf liberally with flour and slash a cross, scallop design or tic-tac-toe design on the top using a serrated bread knife.
• Slide loaf directly onto the hot stone. Pour 1 cup of hot tap water into the skillet or broiler tray and quickly close the door. Bake for 35 minutes or until top of crust is dark brown and sounds hollow when thumped.
• Remove from oven and cool on wire rack. Allow to cool before slicing.

INSALATA PAESANA

Steps:

• Fill pot with 3 quarts of water and bring to a boil.
• Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
• Lift from water, drain well in colander. When cool, place in a large bowl.
• Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy.
• Drain and cool.
• Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.
• Peel and core apples, cut into 1/4" dice and add to salad.
• Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
• Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
• Sprinkle on the parsley, toss and serve.

MY COPYCAT SHRIMP PAESANO

Steps:

• Pre-heat oven to 400º F.
• Soak shrimp in half& half for 30 minutes.
• Drain shrimp and dust lightly in flour.
• Sauté shrimp for 5 minutes on one side.
• You will have to do in batches so that you do not overcrowd.
• Do not turn shrimp.
• Remove shrimp and place in a baking dish, sautéd side down, and place in pre-heated oven.
• Turn to BROIL and broil for 5 minutes.
• Meanwhile, mix egg yolk and lemon juice in half the butter and stir over low heat until butter is melted; take off heat.
• Add garlic and remaining butter and return pan to heat. Stir briskly until butter melts and sauce thickens.
• (Add a small amount of half& half to thicken more if you like.) Add chives and parsley.
• Pool sauce in plates and top with shrimp.
• Serve immediately.

PAIN PAYSAN/PANE PAESANO

Steps:

• 1. Note: A stand up mixer was used to prep the dough. Attach the KNEAD hook to the stand up mixer. Stir together both flours, yeast and salt.
• 2. *Gently* heat the milk and water. Add the liquid to the dry ingredients. KNEAD for about 5 minutes or until the dough is soft and airy and springs back when pressed. IF the dough is too sticky add some more flour. (I had to convert grams to cups which is tricky.) Cover and allow to rise for 1 1/2 hours.
• 3. Preheat oven to 350 degrees F.
• 4. Shape the bread dough into a round loaf and lightly sprinkle with flour. Use a wood skewer or sharp knife to make shallow slices across the top of the loaf in the form of a grid. Cover loaf again and let rise another 15 minutes.
• 5. Bake approximately 45-50 minutes or until the loaf if lightly browned. The bottom of the bread should sound hollow when tapped.
• 6. Place on a wire rack to cool.