Pane Fritto Recipe
Make Pane Fritto Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pane e base
Topping — garlic-herb ricotta
Topping — optional finishing
Method
Pane e base
- 1
Prepare bread
Pat the bread slices dry with a towel if slightly moist. If using very soft bread, press gently to compact slightly so slices hold topping.
- 2
Preheat and heat fat
Place a large skillet (preferably cast-iron) over medium heat. Add 2 tbs olive oil and 2 tbs unsalted butter. Warm until butter foams and just begins to brown slightly, about 1–2 minutes.
- 3
Fry bread
Working in batches if needed, add bread slices to the skillet in a single layer. Fry 1.5–2 minutes per side, pressing lightly with a spatula, until golden-brown and crisp at edges. Add remaining 2 tbs olive oil as needed between batches so bread does not stick. Total frying time about 6–8 minutes for all slices.
- 4
Season
Transfer fried bread to a wire rack or paper towel-lined tray to drain. While still warm, sprinkle each slice lightly with sea salt (about 1/4 tsp distributed) and freshly ground black pepper.
Topping — garlic-herb ricotta
- 5
Make ricotta spread
In a medium bowl, combine whole-milk ricotta, minced garlic, chopped parsley, lemon zest, lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Stir until smooth and homogenous. Taste and adjust seasoning; ricotta should be bright and lightly seasoned to contrast the fried bread.
- 6
Optional texture (smooth)
For an extra-silky spread, press the ricotta mixture through a fine sieve or blitz 5–10 seconds in a food processor. This step is optional but yields a creamier mouthfeel.
- 7
Cool briefly
If the mixture warmed during processing, refrigerate 5–10 minutes so it is cool when spread on warm bread.
Assembly & finishing
- 8
Spread and top
Generously spread about 1 heaping tablespoon (or about 2 tbs) of the garlic-herb ricotta onto each warm fried bread slice. Top half of the slices with halved cherry tomatoes (about 1–2 tomatoes per slice) or spoon a small amount of roasted tomatoes over the ricotta.
- 9
Finish with herbs and vinegar
Tear basil leaves and scatter over the topped slices. Drizzle a small amount of aged balsamic vinegar (about 1/4 tsp per slice total) across the assembled pieces and sprinkle with flaky sea salt for contrast.
- 10