Friday, 18 December 2015

Recipes: Crosta & Mollica

Translating from the Italian for ‘crust & crumb,’ Crosta & Mollica was founded with a desire to supply consumers with great quality Italian products to be enjoyed at home.

Pandoro Christmas Stars (pictured above)

This simple recipe will give guests the wow factor when served at the table this Christmas, thanks to the Pandoro's unique star shape.
Preparation 15 minutes
Serves 8

Ingredients
1 Crosta & Mollica Pandoro (750g),
50g granulated sugar
200ml water
200g blueberries
400g strawberries, halved
200g raspberries (fresh or frozen)
1tsp vanilla extract
2 tbsp caster sugar
500g mascarpone
Icing sugar, for sprinkling
Mint leaves
Fine shreds of orange or lemon zest

Method
Slice the Crosta & Mollica Pandoro horizontally into 8 even pieces to reveal the star shape. Arrange on serving plates.

Heat the granulated sugar in the water until dissolved, then add the blueberries and cook gently for 1-2 minutes until the colour begins to run. Remove from the heat and add the strawberries and raspberries.

Add the vanilla extract and caster sugar to the mascarpone and mix together. Spread the slices of Pandoro with the mascarpone mixture and top with the warm fruit.

Sprinkle with icing sugar and serve, decorated with mint leaves and orange or lemon zest.

Add a twist: chocolate fans can replace half the mascarpone with 250g Nutella instead for added indulgence.

Chocolate & Apricot Panettone Bread & Butter Pudding

This fabulous bread and butter pudding is made with Italian Panettone with chopped apricots and dark chocolate for a delicious twist.
Preparation 20 minutes (plus 30 minutes soaking)
Cooking 35 minutes
Serves 4

crosta-mollica-590-4

Ingredients
50g butter, softened
5 slices Crosta & Mollica Apricot Panettone (weighing about 250g in total)
80g ready-to-eat dried apricots, chopped
50g dark chocolate, chopped into chunks (or use dark chocolate chips)
2 eggs
250ml semi-skimmed milk
150ml single cream
30g caster sugar
1 tsp vanilla extract

Method
Use a small knob of the butter to grease a 1.5 litre baking dish. Spread the remaining butter over the slices of Panettone. Cut into smaller pieces, then lay them in the dish with the apricots and sprinkle the chocolate chunks over the top.

Beat together the eggs, milk, single cream, caster sugar and vanilla extract. Leave for a few minutes so that the sugar dissolves, then slowly pour into the dish, over the Panettone.

Cover the dish with cling film and leave to stand for at least 30 minutes. If you want to cook the pudding later, refrigerate until required.

Preheat the oven to 180°C/Fan 160°C/Gas Mark 4. Bake the pudding for 30-35 minutes until puffed up and golden brown. Cool for a few minutes, then serve.


Panettone 'Italian Toast'

This quick and easy recipe is the perfect way to use up any leftover Panettone this Christmas – add a splash of your favourite tipple for a truly indulgent treat.
Preparation 10 minutes
Cooking 6 minutes
Serves 2

crosta-mollica-590-3

Ingredients
2 large slices Crosta & Mollica Panettone
1 egg
150ml semi skimmed milk
1 tsp vanilla extract
30g butter
1 peach, sliced
3 clementines, 2 sliced, 1 juiced
2 tbsp Marsala or Amaretto
Icing sugar, for sprinkling
Finely grated clementine zest, to decorate

Method
Cut each slice of Panetonne in half. Beat the egg, milk and vanilla extract together in a shallow bowl. Add the slices of Panettone and allow to soak for a few seconds so they absorb the mixture – turn each piece so both sides are covered.

Melt the butter in a frying pan, add the Panettone and fry on each side for 1-2 minutes until golden brown.

Transfer the cooked Panettone to 2 warmed serving plates and set aside. Add the peach, clementine slices, clementine juice and Marsala or Amaretto to the frying pan for 1 minute to warm the fruit through.

Remove the fruit from the heat and spoon it over the Panettone with the juices. Serve with a dusting of icing sugar and sprinkle with clementine zest.

Panettone, Fig and Orange Relish

This savoury take on a classic Panettone makes a wonderful addition to any cold meats or cheeses for a snack or Boxing Day spread.
Preparation 5 minutes
Cooking 5 minutes
Serves 2

crosta-mollica-590-2

Ingredients
1 large slice Crosta & Mollica Panettone
20g butter
20g pecans or walnuts, roughly chopped
2 tbsp fig chutney
Zest of 1 orange, plus a few fine shreds
Pinch mixed spice

Method
Tear the Panettone into small pieces and fry in a pan with the butter until it begins to brown and crisp at the edges. Add the pecans or walnuts and cook for another few seconds.

Remove from the heat and stir in the fig chutney, orange zest and mixed spice. Serve with a sprinkle of finely shredded zest on top.

Transfer the cooked Panettone to 2 warmed serving plates and set aside. Add the peach, clementine slices, clementine juice and Marsala or Amaretto to the frying pan for 1 minute to warm the fruit through.

Remove the fruit from the heat and spoon it over the Panettone with the juices. Serve with a dusting of icing sugar and sprinkle with clementine zest.

A full range of products can be viewed at www.crostamollica.com




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