Pain Paysanpane Paesano Recipes

COUNTRY-STYLE PENNE (PENNE PAESANA)

Country-Style Penne (Penne Paesana) image

This recipe comes from an October 1986 issue of Bon Appetit. It appeared in a feature on "The Heart of Venice" and is the special house pasta at Da Ivo. Draining time for eggplant is not included in prep time.

Provided by Leslie in Texas

Categories Penne

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 19

Ingredients

2 (1 lb) eggplants
salt
2 tablespoons olive oil
1 garlic clove, minced
1 1/2 tablespoons minced fresh parsley
1 1/2 cups peeled seded and finely chopped tomatoes
2/3 cup finely chopped red bell pepper
1/2 cup finely chopped onion
1/2 cup dry white wine
1/3 cup pitted green olives
2 tablespoons capers
1 small dried hot red chili pepper
1 lb dry penne pasta
1/2 cup torn fresh basil
1 1/2 tablespoons unsalted butter
1 tablespoon flour
3/4 cup chicken broth, heated
1 egg yolk
1 1/2 tablespoons freshly grated parmesan cheese

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.

Nutrition Facts : Calories 666.1, Fat 17.7, SaturatedFat 5.1, Cholesterol 60.3, Sodium 491.1, Carbohydrate 113.4, Fiber 22.7, Sugar 9.6, Protein 14.8

PAIN PAYSAN/PANE PAESANO

Pain Paysan/Pane Paesano image

DairyFreeSwitzerland.com. Also known as Bauernbrot. "With a name like "Pain Paysan" (a.k.a. "Peasant Bread"), you could imagine this bread baking in home kitchens for centuries throughout the Swiss countryside...In reality, a professional school and a Swiss employment association developed Pain Paysan in the 1950s,...

Provided by C G

Categories Other Breads

Time 2h50m

Number Of Ingredients 6

Ingredients

2 1/-3 c white flour, or more if needed
1 c rye flour
2 1/4 tsp active dry yeast
2 tsp salt
3/4 c milk
5 oz water

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.

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