Best Roman Breakfast Recipes

ROMAN BREAKFAST CAKE

Roman Breakfast Cake image

Of course this cake is good at lunch, at dinner, after school, afternoon or after midnight, but I call it a breakfast cake because it reminds me of a lemon cake I had with coffee every morning that I was in Rome. The cake is tall and golden, lightly lemony and most like a sponge cake - it's soft and stretchy: Pull it gently, and it will tug itself back into shape. If you have a tube pan, use it; if you don't, choose a Bundt pan with as few curves, crannies and crenellations as possible (fewer nooks make unmolding easier). When there are berries in the market, I fold them into the batter at the end. During the rest of the year, I go with straight lemon, although you could certainly make this cake with orange or a mix of citrus. Like so many of my favorite recipes, this is one that you can play with.

Provided by Dorie Greenspan

Categories cakes

Time 3h5m

Yield 1 cake

Number Of Ingredients 12

Ingredients

Butter for greasing the pan
1 1/2 cups (204 grams) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
6 large eggs, separated and at room temperature
1 1/2 cups (300 grams) sugar
Finely grated zest of 2 lemons
1/2 cup (120 milliliters) neutral oil, like canola
Juice of 1 lemon (2 to 3 tablespoons)
2 teaspoons pure vanilla extract
1/4 teaspoon pure lemon extract or oil (optional)
About 1 1/2 cups (about 250 grams) blueberries, raspberries and/or blackberries (optional)

Steps:

Center a rack in the oven, and heat it to 350. Generously butter a 10-inch tube pan (or use a Bundt pan with minimal crannies), dust the interior with flour and tap out the excess. Be assiduous - this cake is a sticker. Alternatively, use baker's spray.
Whisk together the flour, baking powder and 1/4 teaspoon of the salt; set aside.
Using a mixer with a whisk attachment, beat the egg whites and the remaining 1/4 teaspoon salt on medium-high speed until they form firm, glossy peaks. (If you're using a stand mixer, scrape the whites into another bowl. No need to rinse the mixer bowl.)
Fit the mixer with the paddle attachment. Put the sugar and lemon zest in the mixer/mixing bowl, and rub them together until the mixture is fragrant. Add the yolks, and beat on medium speed for 3 minutes, scraping the bowl as needed - the batter will be thick, pale and shiny. With the mixer on medium, pour in the oil and continue to beat for another 3 minutes. Mix in the lemon juice, vanilla and lemon oil, if using, then scrape the bowl well. Turn off the mixer, add the dry ingredients and pulse the mixer a few times to start incorporating them. Work on low until the flour is blended into the batter, which will be smooth and thick.
Beat the whites briskly with a whisk (to restiffen them and incorporate any liquid in the bowl), and scrape a few spoonfuls over the batter. Use a flexible spatula to stir them in and lighten the batter. Turn the rest of the whites into the bowl, and fold them in gingerly. If you're using the berries, gently fold them in just before the whites are fully incorporated. Scrape the batter into the pan, and level the top.
Bake the cake for 45 to 50 minutes, until lightly browned; a tester inserted deep into the cake should come out clean. Transfer to a rack, and wait 5 minutes. Run a blunt knife around the edges of the pan to loosen the cake (if possible - it's not easy with a Bundt), invert onto the rack and unmold. Cool to room temperature. Dust with confectioners' sugar, if you like.

Nutrition Facts : @context http, Calories 581, UnsaturatedFat 20 grams, Carbohydrate 79 grams, Fat 26 grams, Fiber 2 grams, Protein 10 grams, SaturatedFat 4 grams, Sodium 388 milligrams, Sugar 51 grams, TransFat 0 grams

ROMAN BREAKFAST

Roman Breakfast image

This is the forerunner of pizza, dating back to the Roman Empire & the time of Christ. Yes! Pizza started as a breakfast dish. But of course, the Ancient Romans did not have tomatoes. Tomatoes were introduced into Italy by Christopher Columbus from the New World in 1492. So you can use this dough for pizza as well, but if you want a genuine Roman breakfast, you're not going to want to put any New World ingredients on it such as tomatoes, or peppers. However, if a few sun dried happened to end up on top of your dough before you put it in the oven, I'm sure the pizza gods won't be angry. ;-)

Provided by Lauren Conforti @Hutt5asl

Categories Other Breakfast

Number Of Ingredients 15

Ingredients

1 1/3 cup(s) warm water
2 teaspoon(s) sugar
1 1/2 teaspoon(s) yeast
2 teaspoon(s) gluten (optional)
2 tablespoon(s) cornmeal
3 cup(s) flour
1 teaspoon(s) baking powder
1/4 teaspoon(s) garlic powder
1/4 teaspoon(s) onion powder
2 tablespoon(s) olive oil, extra virgin
1 teaspoon(s) salt
- mozzarella cheese
- provolone cheese
- parmesan cheese
- meat & veggie toppings of choice

Steps:

Mix the first 3 ingredients in a warmed bread machine (or in a bowl) Place pan in bread machine & close the lid to proof the yeast. Let it sit for 10-15 minutes. You should then see some foam on the surface to let you know the yeast is alive & active. If no change is visible, it is possible that 1) the yeast is dead; get new yeast 2) the water was too hot & killed the yeast; start over. or 3) the pan & environment was too cool failing to activate the yeast; re-proof with a warmer environment.
Once yeast has proofed, add the gluten, cornmeal, flour, baking powder, garlic & onion powders. Place pan in machine and start mixing on "dough" setting (or mix by hand in bowl)
Once ingredients have mixed into a ball of dough (5-10 minutes), open lid & add olive oil and salt. Let dough setting proceed
When bread machine cycle is complete, preheat oven to 425F. Then remove dough & cut into 2 halves. Spread each half onto oiled pizza pans. Use a bit of olive oil on your hands to aid in spreading the dough & keep it from springing back.
Spread with cheeses & desired toppings. Bake for about 10 minutes. Then raise oven to Broil to properly brown the cheeses & crust.Watch closely; the pizza can burn quickly under the broiler.