In Italy, affected by Covid, even the first appointment of the morning, breakfast, changes its face. Almost everywhere bar stops have been banned, and people are rediscovering the pleasure of a good breakfast at home. Often with less frenetic rhythms favoured by smart working. Who does not want to give up leavened, croissant and brioche, can still turn to bars and bakeries operating with take away or delivery services. Especially in major cities, but with in-house consumption.
Homemade, health conscious, exotic, regional: the many variants of breakfast
Whether it is with the classic toast slices (HERE the ranking of the best on the market) spread with strawberry jams or jams or other fruits, or with a good homemade donut, the appointment with breakfast is a must. Often it becomes the time to experiment with some variation according to gluttony, inspiration or the needs of the moment and without limiting the imagination. Just looking outside our borders, in fact, to discover how the first meal of the day is much more varied than what our habits suggest. From the Indian naan LINK to the English porridge LINK, every country has its own traditions, even at breakfast (LINK breakfasts from the world) as every region (LINK for REGION recipes).
For all those who – for taste or necessity – do not want to start the day with a sweet meal, we have selected 4 recipes for a savoury breakfast. Healthy, comfort, opulent, however ideal to start the day with the right foot.
Yogurt with vegetables and salted granola – O|nest
The restaurant of Lea Pedrinella (in the kitchen) and Lorenza Licciardello (dining room and in charge of the cellar) is a dynamic space. Wine bar with kitchen, bistro, cafeteria, secret garden and a space designed for meeting and sharing. And obviously also take away and delivery, for every moment of the day, a varied proposal that also includes fruit, vegetables, cold cuts, wines and beers.
O|nest – Milano – via Gerolamo Turroni, 2 – 351 857 8998 – https://www.onestmilano.com/?fbclid=IwAR1yi8RyXabNrrsFBKVJgwvdDXRYuOsiDnxtsyrL-bV9DUcLZMKMEVfDIwE pagina Fb –
Salted granola yogurt
200 g. oats
20 g. hazelnuts
20 g. almonds
20 g. sunflower seeds
10 g. flax seeds
20 g. cashew nuts
30 g. dried tomatoes
1 tuft of wild fennel
20 g. evo oil
1/2 glass H2o
Mix all the ingredients together in a low copper pan until everything is moist. Spread the mixture in a baking tray – with baking paper – thick as a finger. Place in the oven, already hot and ventilated, at 155 degrees for 15 minutes. If there is a steam function, activate it once the cooking is finished. Let it cool to allow the granola to dry. It can be stored in a hermetic container in a cool, dry place for more than one month.
Purea of vegetables
1 delicate pumpkin
Cut the pumpkin into 8 slices, place it in a baking tray with baking paper. Add oil, salt and pepper and bake at 160 degrees for 25 minutes. If there’s a steam function, activate it. Let the pumpkin cool and, with the car of a spoon, remove the pulp and put it in a copper pan, and blend it with fresh sage and half lime. Of course, vegetables can be replaced with any seasonal vegetables.
Compose the salty breakfast! In a wide-bottomed glass, put the pumpkin puree, add yogurt, garnish with salted granola and season with a dash of oil and pepper.
Croque-Madame/Monsieur – Ditta Artigianale
With its two locations, one in Via de’ Neri and the other in Oltrarno, Ditta Artigianale, of Francesco Sanapo, is one of the points of reference for specialty coffees. But in addition to the wonderful selection of single-origins with various extractions, it also offers a tasty and fun cuisine that takes place at different times of the day. Also in take away version.
Ditta Artigianale | Firenze | via de’ Neri, 32 R | tel. 0552741541 | www.dittaartigianale.it/it/catalogo.aspx
Ditta Artigianale Oltrarno | Firenze | via dello Sprone, 3
Ingredients (for 4 people)
8 slices of bread loaf
160 g. of cooked ham
240 g. of emmental or edamer (12 slices)
200 g. of béchamel
butter or oil (for frying eggs)
Spread the béchamel on all eight slices of bread, then place the sliced ham on four, covering it with a slice of cheese, while on each of the other four slices of bread place two slices of cheese. Prepare the slices of pancarrè with the ham on a baking tray covered with baking paper and bake in a preheated oven at 200 °C. After a couple of minutes, when the cheese starts to melt, remove the baking tray. Place the slices of bread with cheese on the slices with ham to make four sandwiches. Bake again, finishing the cooking, which will end when the sandwiches have reached a pleasant golden brown (about 6-7min. ).
In the meantime, prepare 4 ox-eye eggs, that will turn our Croque-Monsieur into Croque-Madame. Once baked, lay the eggs on the sandwiches, then season with salt and pepper and serve immediately. To enrich the dish we can accompany it with green salad and / or slices of avocado.
To prepare the béchamel sauce
250 ml. of whole fresh milk
15 g. of butter
15 g. of flour
salt and nutmeg q. b. In a sauce pan, melt the butter over a soft heat. Add the flour and stir for about two minutes (attention: it shouldn’t change colour). Add the cold milk and bring to a boil without ever stopping stirring. Cook about 3-4 minutes from the time the milk starts to boil; add salt and nutmeg. Remove from heat and allow the sauce to cool, stirring occasionally.