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Ingredientes
- 1/4 c. sugar
- 2 Tbsp. water
- 2 Tbsp. red wine vinegar
- 3/4 c. freshly-squeezed orange juice
- 3/4 c. freshly-squeezed grapefruit juice
- 1 1/2 c. Brown Chicken Stock (see recipe)
- 1 lrg potato peeled, and cut into 8 even pcs
- 2 Tbsp. dry yeast
- 1/2 c. hot water
- 5 c. flour
- 8 x Large eggs beaten
- 1 pch salt
- 1 Tbsp. pork fat softened
- 2 x oranges segmented, and peel coarsely minced
- 2 x grapefruits segmented, and peel coarsely minced
- 1/4 c. unsalted butter
Direcciones
- Stir the sugar and water in a medium saucepan over medium heat till the sugar dissolves. Increase the heat and boil till the syrup turns deep golden, occasionally brushing down sides of pan with wet pastry brush and swirling pan, about 10 min. Remove from the heat and fold in the vinegar. Add in the juices and boil till reduced to 1/2 c., stirring occasionally, 15 min. Add in the chicken stock, bring to a boil till reduced to 3/4 c., about 20 min. Set aside.
- In a small saucepan, cover the potato pcs with plenty of water and bring to a boil. Cook till the pcs are very tender but not falling apart, about 15 min. Drain the potatoes and run through a food mill. Set aside and allow to cold.
- Dissolve the yeast in the hot water. Place the flour on a clean work surface and make a large well in the center. Pour in the water and yeast mix, the beaten Large eggs, and salt. Add in the milled potato and pork fat, and begin to work these ingredients into the flour, bringing it all together to create a soft, sticky dough. Add in more flour if necessary to bring it all together. Set aside in a clean bowl, cover with a damp towel, and let rise in a hot place for 1 hour.
- After 1 hour, punch down the dough and divide into 2 even pcs. Knead the dough a bit and set each piece aside again, covered with the damp towel, to rise another 45 min.
- Preheat the oven to 475 degrees.
- Place the loaves in bread pans or possibly form them into rounds on baking sheets and bake for 35 to 40 min, till the bread is nicely browned on the outside. Let cold 10 min before slicing.
- While the bread cools, return the citrus sauce to the heat and bring to a simmer. Add in the segmented fruit, peel, and butter, and cook 10 min to thicken and heat through. Serve the sauce spooned over the bread.
- This recipe yields 4 servings.
- Description: "(Pane Con Le Uova E Salsa Di Agrumi)"
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 493g | |
| Recipe makes 4 servings | |
| Calories 963 | |
| Calories from Fat 229 | 24% |
| Total Fat 25.89g | 32% |
| Saturated Fat 11.6g | 46% |
| Trans Fat 0.03g | |
| Cholesterol 450mg | 150% |
| Sodium 332mg | 14% |
| Potassium 793mg | 23% |
| Total Carbs 147.25g | 39% |
| Dietary Fiber 7.4g | 25% |
| Sugars 14.22g | 9% |
| Protein 33.46g | 54% |
