This weekend there’s been a festival in our city, called In Vino Veritas. It’s latin, a Roman saying that means: when you’re drunk you speak the truth! The world hasn’t changed much since ancient Rome, it seems!
You can probably guess which is the drink of choice for today, eheh! Actually we tried so many (too many?) good wines in 2 days that it’s difficult to choose just one!!
And everyone knows that Italians love their wine with good cheese.
And everyone knows that Italians love their wine with good bread.
So it was just a matter of logic and good taste: of course we baked bread WITH cheese to accompany all the wine we’re drinking! Fucking genius idea 😀
Now before we begin, here’s a tip for you: if you’re baking something that doesn’t necessary need REALLY smooth sides, you can use parchment paper to line you tins instead of greasing them (or non-stick spray them).
And this is the easiest way to do it: drench your parchment paper with water, and then crumple it tightly with your hands. Squeeze it well, imagine you are draining the blood from your worst enemy, to remove excess water and open it! Ta-Daaaan! Now it’s all malleable and you can adjust it to every shape, not at all crunchy or impossible to work with as before 🙂 You can use it when still wet, no problem!
Just keep in mind that the sides of what you are baking will be a bit wrinkled. Not too much… not like a 90 years old, let’s say around a 65 y.o. nice woman. So it’s ok for quick breads, casseroles, etc,… even cakes, if you’re going to glaze them, but not for aesthetic perfection.
Mozzarella & Parmesan Quick Bread
Listen to: Iron Maiden – Be quick or be dead
Drink: Primitivo di Manduria – incredibily good red wine 🙂
- 1 cup self-rising flour
- 1 egg yolk (if you are doubling this recipe to have a full-sized loaf, use 1 entire egg instead of 2 egg yolks)
- 1 tbs sugar
- 1/8 cup butter, melted
- 1/2 cup buttermilk
- 1/2 cup mozzarella cheese, diced
- 2 tbs parmesan, grated
- a pinch of salt
- Preheat your oven at 350° F (180° C)
- Mix together flour, sugar and salt
- In a different bowl, combine egg and buttermilk, then add the melted butter
- Pour the egg mixture in the flour one and mix well removing all the lumps
- Fold in the cheeses
- Pour the mixture in a baking tin and cook in the oven at 350° F (180° C) for about 1 hour. The surface should be smooth and golden, insert a toothpick to check if it comes out clean, as always!!
Now for the final touches:
- Calories: 1100
- Fridge: it will keep 2-3 days no problem
- Freezable: nope
- Next day: it gets even better
- Cold: yes
- Hot: YES OH YES! The cheese melts beautifully!!
- Re-heating: Yeah!!