Pan Frito

Pan Frito Recipe - Vegetarian Dish from Cuba and France

Region / culture: Cuba, France | Preparation time: 10 minutes | Cooking time: 10 minutes | Servings: 4 |

Vegetarian diet

Introduction

Pan Frito, also known as Cuban fried bread, is a simple and delicious dish that is perfect for breakfast or as a side dish. This recipe features crispy bread slices sautéed in olive oil with garlic and parsley, creating a flavorful and satisfying dish.

History

Pan Frito has its origins in Cuban cuisine, where it is a popular breakfast dish or snack. The dish is simple to make and uses basic ingredients that are readily available in most kitchens.

Ingredients

0.25 cup of olive oil for sautéing
3 cloves of garlic, crushed with a pinch of salt
1 tbsp of chopped fresh parsley
1 loaf of Cuban bread sliced into one-inch thick slices (you may substitute french bread)
lemon juice to taste
freshly grated parmesan cheese (optional)

How to prepare

Slice the bread into 1-inch slices.
Place the rounds on a cutting board and use a heavy frying pan or bacon press to slightly compress them.
Heat the oil in a large sauté pan.
Add the crushed garlic and parsley, and sauté for only 1 minute, stirring constantly.
Add the bread and sauté over medium heat until both sides are browned.
Just before removing the toast from the pan, sprinkle the slices with a little fresh lemon juice.
Serve immediately.

Variations

Add freshly grated parmesan cheese on top for a cheesy twist.
Use different herbs such as basil or oregano for a different flavor profile.
Serve with a drizzle of honey or maple syrup for a sweet and savory combination.

Cooking Tips & Tricks

Make sure to slice the bread evenly to ensure even cooking.

- Use a heavy frying pan or bacon press to compress the bread slices for a crispy texture.

- Sauté the garlic and parsley for only 1 minute to prevent burning.

- Sprinkle the bread slices with lemon juice just before serving for a burst of freshness.

Serving Suggestions

Pan Frito can be served as a side dish with eggs, bacon, or fresh fruit for breakfast. It can also be enjoyed as a snack or appetizer with a side of salsa or guacamole.

Cooking Techniques

Sautéing the bread slices in olive oil ensures a crispy and golden brown exterior while keeping the inside soft and fluffy.

Ingredient Substitutions

Use any type of bread you prefer, such as whole wheat or sourdough.

- Substitute parsley with cilantro or basil for a different flavor.

Make Ahead Tips

Pan Frito is best served fresh, but you can prepare the bread slices in advance and sauté them just before serving for a quick and easy meal.

Presentation Ideas

Arrange the Pan Frito slices on a platter and garnish with fresh herbs or a sprinkle of parmesan cheese for an elegant presentation.

Pairing Recommendations

Pan Frito pairs well with scrambled eggs, avocado toast, or a fresh fruit salad for a complete and satisfying meal.

Storage and Reheating Instructions

Store any leftover Pan Frito in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or oven at 350°F until warmed through.

Nutrition Information

Calories per serving

Each serving of Pan Frito contains approximately 200 calories.

Carbohydrates

Each serving of Pan Frito contains approximately 20 grams of carbohydrates.

Fats

Each serving of Pan Frito contains approximately 10 grams of fats.

Proteins

Each serving of Pan Frito contains approximately 3 grams of proteins.

Vitamins and minerals

Pan Frito is a good source of vitamin C from the parsley and lemon juice.

Alergens

This recipe contains gluten from the bread. It can be made gluten-free by using a gluten-free bread alternative.

Summary

Pan Frito is a balanced dish that provides carbohydrates for energy, fats for satiety, and proteins for muscle repair and growth. It also contains essential vitamins and minerals for overall health.

Summary

Pan Frito is a delicious and versatile dish that can be enjoyed for breakfast, as a snack, or as a side dish. With simple ingredients and easy preparation, this recipe is sure to become a favorite in your kitchen.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Pan Frito. It was a hot summer day, and I had taken a trip to the local farmers market to stock up on fresh produce. As I was perusing the stalls, a kind elderly lady caught my eye. She was selling a variety of homemade breads and pastries, and one in particular stood out to me - a golden brown loaf of Pan Frito.

Intrigued, I struck up a conversation with the lady and asked her about the recipe for this delicious looking bread. She chuckled and told me that it was a family recipe that had been passed down for generations. She then proceeded to share the ingredients and method with me, as if passing on a precious secret.

I couldn't wait to get home and try out the recipe for myself. As I gathered the ingredients - flour, yeast, salt, water, and a touch of olive oil - I couldn't help but feel a sense of excitement. This bread seemed special, like it held the key to unlocking a world of flavors and memories.

I mixed the ingredients together, kneading the dough until it was smooth and elastic. I let it rise, watching as it doubled in size, filling the kitchen with the warm scent of yeast and flour. Finally, I shaped the dough into a loaf and placed it in the oven to bake.

As the bread baked, I couldn't help but think about the kind lady at the farmers market. I wondered about her family and how long they had been making this bread. I imagined generations of women, passing down the recipe from mother to daughter, each one adding their own twist to make it their own.

When the bread was finally done, I pulled it out of the oven and marveled at its golden crust and soft interior. I sliced off a piece and took a bite, savoring the flavor of the warm bread. It was everything I had hoped for and more - crispy on the outside, soft and chewy on the inside, with a hint of olive oil that added a touch of richness.

From that moment on, Pan Frito became a staple in my kitchen. I made it for family gatherings, potlucks, and even just for myself on lazy Sunday mornings. Each time I baked it, I felt connected to that kind lady at the farmers market, as if she was there with me, guiding my hands and whispering her secrets into my ear.

I shared the recipe with my own daughters, passing on the tradition of Pan Frito to the next generation. They too fell in love with the bread, and I could see in their eyes the same sense of wonder and excitement that I had felt when I first discovered it.

As the years went by, I continued to make Pan Frito, each loaf a reminder of that fateful day at the farmers market. And though the kind lady is long gone, her recipe lives on, a testament to the power of food to bring people together, to create memories, and to nourish both body and soul.