Lard bread, available at many Italian bakeries, is a loaf has rendered pork fat and morsels of cubed, cured prosciutto layered into the dough. Its meaty perfume and chewy nuggets of ham are made even more delectable with the addition of sweet onions, Italian herbs, and crunchy bits of cooked fennel in this stuffing. Because styles and flavors of lard bread vary by bakery—some are fluffy and moist, others are dense and crusty, and some have a peppery kick—feel free to tinker with the salt, pepper, and baking time in this recipe as your loaf requires.
Preheat the oven to 350° and set a rack in the center and the top third. Distribute the bread cubes in a single layer on 2 baking sheets and bake, rotating halfway through, until toasted and lightly crisp, about 18 minutes. Remove and set aside. Raise the oven to 400°.
In a large, high-sided skillet over medium-high heat, melt 2 tablespoons butter. Add the onions and season with ¼ tsp. kosher salt. Cook, stirring frequently, until softened but not colored, 2 minutes. Add the fennel and cook, stirring occasionally, until softened slightly, 2 minutes. Add the celery and garlic and cook, stirring occasionally, 2 minutes more. Turn off the heat and stir in the Italian seasoning.
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In a large bowl, whisk the eggs, stock, and a pinch of black pepper until combined. Pour the liquid mixture over the bread mixture in the baking dish; sprinkle the parsley on top and stir gently until all of the bread cubes are moistened (stop before the bread cubes break down too much). Evenly distribute the stuffing in the pan and cover the pan with foil. Transfer to the oven and bake 20 minutes.
Remove the foil from the pan. Break or chop the butter into small pieces and scatter atop the stuffing. Return the pan to the top third of the oven and bake until the top is lightly crisp and the liquids have been absorbed, 18 to 20 minutes.Prosciutto Bread (aka Lard Bread) is a popular Italian bread made with prosciutto and lard (traditionally, but you could use bacon grease).
Don’t be deterred by the title. Please. Lard Bread doesn’t sound delicious. And making bread with lard just sounds gross. Prosciutto Bread sounds much better.
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Once upon a time, Pete’s dad brought us a loaf of Prosciutto Bread. “I feel bad for you, ” Pete said to me. When I asked why, he replied, “Because you didn’t grow up eating this.”
So I set out to learn how to make Italian Lard Bread. But, you know, call it Prosciutto Bread because it makes it sound less … lard-like.
Pre-heat the oven to 450 F. Leave a pizza stone and a cake pan in the oven while the oven is preheating. Put the pizza stone on the middle rack and the cake pan on the rack under it.
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There are two main kinds of lard. There’s leaf lard, which is made from the soft, visceral fat around the pig’s kidneys and loin. Then there’s back fat lard, which is made from the (you guessed it) back fat. Even though lard comes from a pig, it doesn’t have a pork or smoky flavor.
When you’re rolling the dough out from the ball to the log, sprinkle it with a little extra bread flour if it starts getting sticky.
Now that you have a log, let’s work on the twist. The twist is such an integral part of Lard Bread. It gives the crackle on top of the bread, which it is known for. So whatever you do, do not skip this part.
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To form the twist, grab one edge of the dough. Then, tightly twist. You will end up picking up the bread and completely flipping it over a few times. Form as many full twists as possible.
When you’re done twisting, put a little water on your fingers, then rub your fingers on the ends of the bread. If they’re covered in flour, they won’t “close” the bread. So you want to make them sticky with a little — not too much — water.
Push the ends together, then use a little water on the edges to seal the ends together. Sprinkle a little flour on top if any wet spots are showing.
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This recipe calls for melted butter because we always have it at home. If you want to make a traditional lard bread, use lard in place of the butter.
If you don’t have lard handy, use bacon fat, which honestly is essentially homemade lard. Gross. And cool. Next time you’re making bacon, drain the bacon grease into a clean, air tight, glass container. When the grease cools, cover it and put it in the fridge.
This is prosciutto bread, so of course, it calls for prosciutto. But you can actually add other Italian meats in it. Genoa salami or dry, sweet sausage would both be great alternatives or additions to this Italian meat bread.
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If you do use a dry, sweet sausage or Genoa salami, you’ll want to use a piece of prosciutto instead of sliced prosciutto. You’ll want to dice the meat so that the sizes all match, and you can’t match a hard sausage slice to sliced prosciutto (unless you have a meat carver at home).
The bread isn’t airtight and therefore, the exposure that the prosciutto can get that way isn’t safe for consumption. Also, the bread can eventually mold if it’s sitting on a counter, and that would be a waste of all your hard work.
Wrap the prosciutto bread in an airtight container and it can keep about a week in the fridge (although, let’s be honest, this never lasts us a full week. We always devour it before then).
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The easiest way to do this is to cut slices of the bread, wrap them in foil, and put the foil-wrapped slices in an airtight container. If you wanted, you could freeze the prosciutto bread whole. Just be mindful of wrapping the center ring of the bread when you’re wrapping it in foil.
Prosciutto bread will keep in the freezer up to eight months, although it will be best up to two months in the freezer.
Then, heat prosciutto bread in an oven at 350 F for about 10 minutes. If you cut thick slices it may take longer; thinner slices may reheat quicker.
Prosciutto Bread (aka Lard Bread) Recipe
If this feels like too much work, but now you want to try prosciutto bread, we found a few places where you can purchase lard bread online.
To start, you can also search lard bread near me on Instacart to see if it’s carried at your local grocery stores. You can also search lard bread on Goldbelly to see if you can get any delivered that way.
When you roll the dough into an 18 inch log, twist the ends and form it into a circle, you suggest it should be put on a peel to facilitate sliding it onto the pizza stone.. For the dough not to stick to the peel, do you use cornmeal or flour? Thank you
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This bread is totally intriguing using lard and prosciutto. I grew up using lard and honestly it needs to come back in recipes.
I'm not quite sure what a two mound of bread is. The ones we've gotten in New York have always been rings, but you can definitely shape this however you prefer.
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Italian Lard Bread
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Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.Prosciutto bread, also called lard bread, is exactly what it sounds like: a loaf of bread enriched with lard and stuffed with salty chunks of cured prosciutto. Jump to Recipe Print Recipe
Homemade Lard Bread
You may call it prosciutto bread, lard bread, or frittola bread (the name my family uses). But this bread is so tasty it doesn’t really matter what you call it. This recipe is by no means a quick one – it takes two rises – but it is totally worth it. And if you’ve ever baked bread, the steps are not
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