There were three Italians, one Dane, one Swede, and one French-Canadian having lunch together …
Sounds like the beginning of a joke, however, is only the story of the brunch, which we held at our house for our “international” friends.
We had fun with Andrea to prepare some new dishes, including Brioche Nanterre. This is a panbrioche therefore goes well with savory and sweet, so perfect in my opinion for a brunch or an Easter breakfast.
I used the recipe that I found on Anice & Cannella (in Italian) but it has taken over from this french recipe and here you will find the recipe in English. The brioche was perfect, fragrant, soft and tasty.
But before you start to prepare it, taken by the euphoria from a so inviting brioche. I have to tell how it went for me. I was in the kitchen, with some good background music, a beautiful sunny Saturday morning so happy and serene I started to mix the ingredients with a simple mixer. But half the work …
The dough was too hard and too elastic.
I began to yell, “Enough, I’m going to buy the Kitchen Aid.” End I did it!
We must say it was a year we were thinking about it, we finally decided to buy it with the excuse of the anniversary of marriage, in short, we made the gift in advance.
I set up all the dough ingredients into the mixer and with a “leaf” blade in 5 minutes, the dough was ready.
So taken by the enthusiasm I continued to knead: the base for the quiche, muffins and savory muffins with chocolate.
Among other things presented for our brunch were:
the oil, salt and pepper dip with fresh vegetables called “pinzimonio”, shrimps with cream and mayonnaise freiche (typically Swedish), boiled eggs, marinated salmon (in italiano) e le italian meatballs.
And yet panna cotta with a heart of creamy strawberries and fruit salad.