I started this blog to ensure some of our well used family recipies do not ever get lost. Each one has been tested by the family, most over several years, and is rated according to how difficult it is to make.
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Thanks to the wonderful Neil Perry for this cake! I make it in a loaf tin, which makes 10 large slices, but you can double the ingrediants easily and make it in a 20x30cm tin. The cake does not rise a lot, being a semolina cake it is quite dense.
Its easy, and quick to make, but be sure to not over mix the batter, and do not overcook the cake. I think you could spice the cake up with a little cinnamon and nutmeg if you like.
Pangritata means 'poor mans parmesan' and is used to top off a dish that needs some freshness and zest. Cook it with variations that suit the main dish. This recipie came from Australian masterchef and was used to top off a apricot chicken, hence the use of the orange.
Variations to the recipie include the following ingredients (but you can vary it according to what you like):
lemon instead of orange
herbs, rosemary or thyme are usual.
pine nuts or walnuts
2 slices bread, cut into 1 cm cubes - use sourdough if you have any
4 slices prosciutto - cut into small pieces
¼ cup capers
zest of ½ orange
salt and pepper, to taste
Add olive oil, bread and prosciutto to the frypan and cook until crisp.
Add capers and orange zest and season.
Remove from heat