Ingredients with Measurements:
- 1 loaf of pinca bread
- 4 slices of bacon, chopped
- 1 cup of sliced mushrooms
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
Special equipment needed: None
Step-by-step instructions:
1. Preheat the oven to 350°F (175°C).
2. Cut the pinca bread into 1-inch cubes and place them in a large bowl.
3. In a skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set it aside.
4. In the same skillet, add the sliced mushrooms, chopped onion, minced garlic, olive oil, salt, and black pepper. Cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and the onions are translucent.
5. Add the cooked bacon to the skillet with the mushroom mixture and stir to combine.
6. Pour the mushroom and bacon mixture over the cubed pinca bread and toss to coat.
7. Transfer the bread mixture to a baking dish and sprinkle the grated Parmesan cheese on top.
8. Bake in the preheated oven for 20-25 minutes, or until the bread is golden brown and crispy.
9. Remove from the oven and sprinkle with chopped fresh parsley.
30-35 minutes
Temperature: 350°F (175°C)
Serving size: 4-6 servings
Nutritional information:
- Calories: 280
- Fat: 11g
- Carbohydrates: 33g
- Protein: 12g
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Pinca bread can be substituted with any other type of bread.
- Bacon can be substituted with pancetta or prosciutto.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add chopped fresh herbs, such as thyme or rosemary, to the mushroom and bacon mixture.
- Add chopped nuts, such as walnuts or pecans, to the bread mixture before baking.
Tips and tricks:
- To make the pinca bread cubes easier to handle, let them sit out overnight to stale.
- Use a variety of mushrooms for a more complex flavor.
- Add a splash of white wine to the mushroom mixture for extra flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the leftovers in a baking dish and bake in a 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pinca with mushrooms and bacon on a large platter, garnished with fresh parsley.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Roasted Brussels sprouts
- Roasted carrots
- Green salad with vinaigrette dressing
Troubleshooting advice:
- If the bread is too dry, add a splash of chicken or vegetable broth to the mushroom and bacon mixture before pouring it over the bread.
Food safety advice:
- Make sure to cook the bacon and mushrooms to a safe temperature of 165°F (74°C).
Food history:
- Pinca is a traditional Easter bread in Croatia, Slovenia, and parts of Italy.
Flavor profiles:
- Savory, earthy, and slightly salty.
Serving suggestions:
- Serve as a main dish or as a side dish with Easter ham or lamb.
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