Ingredients with Measurements:
- 1 pound of pinca bread
- 1/2 cup of sun-dried tomatoes, chopped
- 1/2 cup of kalamata olives, pitted and chopped
- 1/2 cup of extra-virgin olive oil
- 2 cloves of garlic, minced
- 1/4 cup of fresh parsley, chopped
- Salt and pepper to taste
Special equipment needed:
- Large mixing bowl
- Baking sheet
- Oven
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. Cut the pinca bread into 1-inch cubes and place them in a large mixing bowl.
3. In a separate bowl, mix together the sun-dried tomatoes, kalamata olives, extra-virgin olive oil, garlic, parsley, salt, and pepper.
4. Pour the tomato and olive mixture over the bread cubes and toss until the bread is evenly coated.
5. Spread the bread cubes out on a baking sheet and bake for 20-25 minutes, or until the bread is golden brown and crispy.
6. Remove the pinca from the oven and let it cool for a few minutes before serving.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- This recipe serves 4-6 people.
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 38g
- Protein: 6g
- Fiber: 2g
Substitutions for ingredients:
- You can use any type of bread that you prefer instead of pinca.
- If you don't have sun-dried tomatoes, you can use fresh tomatoes instead.
- If you don't have kalamata olives, you can use any type of olives that you prefer.
Variations:
- You can add other ingredients to the pinca, such as roasted red peppers, artichoke hearts, or feta cheese.
- You can also use different herbs and spices to flavor the pinca, such as oregano, thyme, or red pepper flakes.
Tips and tricks:
- Make sure to toss the bread cubes well with the tomato and olive mixture to ensure that they are evenly coated.
- If you want the pinca to be extra crispy, you can broil it for the last few minutes of cooking.
Storage instructions:
- Store any leftover pinca in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pinca, place it in a 350°F oven for 5-10 minutes, or until heated through.
Presentation ideas:
- Serve the pinca on a large platter with fresh herbs and olives as a garnish.
Garnishes:
- Fresh parsley, olives, and sun-dried tomatoes.
Pairings:
- Pinca with sun-dried tomatoes and olives pairs well with a variety of dishes, such as roasted chicken, grilled vegetables, or a simple green salad.
Suggested side dishes:
- Roasted vegetables, mashed potatoes, or a simple green salad.
Troubleshooting advice:
- If the pinca is not crispy enough, you can broil it for the last few minutes of cooking.
Food safety advice:
- Make sure to store any leftover pinca in the refrigerator and consume it within 3 days.
Food history:
- Pinca is a traditional Croatian Easter bread that is typically flavored with raisins, citrus zest, and brandy.
Flavor profiles:
- The pinca with sun-dried tomatoes and olives has a savory and slightly tangy flavor profile.
Serving suggestions:
- Serve the pinca as a side dish or as a main course with a salad or roasted vegetables.
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