Seeded Twist Garlic Bread with Baconatta Spread

 

 

The recipe can be done with any Italian bread, I chose the Italian Seeded Twist because of it's complex texture when toasted. It is crunchy on the outside with sesame seeds and doughty on the inside perfect for garlic bread. The Baconatta is something I came up, with I took it from caponatta, which is a mixture with capers and eggplant. I substituted the eggplant with Bacon and to add another layer of flavor I used pancetta which is an Italian version of bacon. Cured goodness. The olives are the substitute of the capers.

 

 

 

SEEDED TWIST GARLIC BREAD

INGREDIENTS

1 Loaf Italian Seeded Twist

1 Cup Minced Garlic

1 Cup of Grated Cheese

1 Stick of Butter

1/4 Cup of Olive Oil

Oregano

Black Pepper

One loaf of Italian Seeded Twist sliced to desired thickness

Preheat oven to 400 degrees. Place on a cooking sheet (R) and butter generously (L)

 

1/2 a teaspoon of garlic (R) spread on slices (L)

Sprinkle grated cheese (L) drizzle olive Oil (R)

Sprinkle black Pepper (L) Oregano (R)
Place in oven for 20 minutes

Take out and set aside let cool

BACONATA!!!!

 

INGREDIENTS

1 Tablespoon of Garlic

1 Teaspoon of Olive Oil

1 lb Bacon

1/4 lb Slice of Pancetta

1 1/2 to 2 Roasted Peppers

1 Can of Fire Roasted Tomatoes

1 Can of Green Olives(2 Teaspoons of Olive Brine)

At medium high heat put Garlic

and Olive Oil

to brown and stir consistently

 

Take bacon and slice thinly into small strips

 

 

Place sliced bacon over garlic

Mix throughout

 

Take pancetta (R) slice into strips (M) and cube small (R)

Drop into the skillet and mix

keep mixing and you will see the bacon and pancetta release a lot of it's oils.
About 7 to 10 minutes
CAREFULLY spoon out into bowl bacon pancetta garlic mix and discard of hot oil

Put skillet back into the fire

and return mixture to cooktop

Let mixture brown and start to crisp up.
About 5 minutes

 

Slice whole pepper (R) into strips (M) and cube small (L)

Drop pepper into mixture

Mix throughout and cook for About 7 minutes until peppers are tender

Add Fire Roasted Tomatoes



Mix and add Olive Brine
and reduce heat to medium for 15 minutes

Keep mixing to make sure the mixture does not stick to pan
The liquid will start to evaporate

Once the mixture is to your desired consistency (I like liquid as it soaks up the garlic bread)
Add the olives let cook for 2-3 minutes and shut off and take off heat
let it rest for 5 minutes then....
 

PLATE AND ENJOY

Serve either individual or as sandwiches

 

Serve as garlic bread (L) or sandwiches (R)

Spread mixture throughtout

Slices sandwiches in half and serve as bite sized finger sandwiches (R)

Serve as a spread to the garlic bread (R)

 

 

Try it and ENJOY IT
 

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo

Lasagna

PART 2 of 2

for part one CLICK HERE

INGREDIENTS

**Meat**

2Lbs of Meat

1 Medium Onion

1 Tablespoon of Garlic

1 Tablespoon of Tomato Paste

1 Tablespoon Salt

1 Tablespoon of Black Pepper

**Noodles**

See Previous BLOG

**Cheese**

2 Cups of Ricotta Cheese

16 Oz Mozzarella Cheese
3/4 Cup Grated Cheese

1 Teaspoon of Oregano

1 Teaspoon of Garlic Powder

1 Teaspoon of Salt

1 teaspoon of Black Pepper

MEAT PREP

In a deep pan line the bottom with Finely diced onions, oil and Chopped Garlic

Once the onions have become translucent

Add the Meat

Using a potato masher press the meat to separate it

Once meat is separated keep stirring over medium high heat

Once meat has lost that reddish tint drop in the Tomato Paste

Stir until most of liquid has evaporated. If you see too much liquid
then you can strain some off

You need to make sure your meat is liquid free or close to it

Add two cups of tomato sauce set aside and prep other things for lasagna

 PASTA NOODLES PREP

After preparing the noodles and having them ready to go in you freezer take them out
PART ONE OF TWO

Large sauce pan bring 4 quarts of water to a boil add tablespoon of salt and a teaspoon of oil

Drop in pasta and keep in mind once they float to the top with fresh pasta
means they are done

Prepare a deep bowl or container with cold water as it will help the noodles from sticking

strain the cooked noodles from the boiling water and make sure they are now covered with cold water

Select the best pieces and set aside for the top and set aside

CHEESE PREP

Take a block of mozzarella cheese

Slice half and put aside.
Then cube up the other half

Place the half block of cheese in a bowl

Add two cups of Ricotta Cheese

Add one egg

And 3/4 of a cup of grated cheese

Add to the mixture oregano salt, pepper, oregano and garlic powder

Stir and put aside to start putting our lasagna together

 FINAL PREP AND COOK

Line bottom of cooking pan with sauce

Place half of your Noodles over the sauce

Pour half of the Cheese mixture

Pour half of the meat to cover the noodles and cheese mixture
By adding the sauce to the meat it helps to skip the step to add the sauce now

Repeat with Noodles and this time sprinkle some grated cheese it will
help soak up some moisture

Repeat with Cheese and Meat mixture

Cover the top with the longer noodles

take the sliced mozzarella you have and distribute on the top

1/2 cup of sauce to cover the top and sprinkle grated cheese

When ready to eat lasagna take pan and put in 400 degree oven for 30 minutes

Since it is fresh pasta you need to have it sit and the serve and ENJOY

Thank you for taking your time to read this. If you have any comments please post them. Questions, suggestions, hate mail, fan mail or anything you can write to me CookingMyBrain@hotmail.com.

See you later

Leo