Panonta is a typical Molise dish especially from the town of Miranda. Let’s find out how to prepare this delicious (and caloric) stuffed loaf.
Today we want to talk to you about a typical Molise recipe, the panonta. This term literally means greasy bread in reference to the custom of dipping slices of homemade bread in melted bacon or bacon fat. In the past this was the breakfast of farm laborers who needed calories to be able to face the work of the day in the best possible way.
Today this typical product is prepared on the occasion of the feast of Saint Lucia which, in the small town of Miranda, is celebrated at the end of August. However, it is very different from the traditional version as it is customary to serve panonta stuffed with sausage, peppers and omelette, layering everything in gastronomic panettone ways. Let’s see how to make this traditional dish.
How to prepare the panonta recipe
- The original panonta recipe involves the use of a loaf of at least 1.5 kg , cut into 4 horizontal slices.
- We then dedicate ourselves to the preparation of the filling. First the omelette , obtained by beating the eggs with grated pecorino, chopped parsley, a pinch of salt and one of pepper. Everything is cooked in a pan with plenty of extra virgin olive oil.
- Then wash the peppers and cut them into strips. Fry them in abundant seed oil together with the garlic clove, finally adding salt.
- Then cook the sausage in a pan for about ten minutes. In a separate pan, cook the fresh pork belly with a little oil.
- Assemble the panonta by placing the omelette in the lowest layer, followed by the sausage and then peppers and bacon. It is very important to keep the grease used in cooking because it will serve to soften the bread. Wrap it in plastic wrap and let it rest overnight before serving.
The stuffed pancassetta , on the other hand, is much lighter and perfect if you are looking for a quick and easy appetizer.
Panonta can be stored in the refrigerator for a maximum of 2 days , always well wrapped in plastic wrap.
Riproduzione riservata © - WT
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