This Pan con Chocolate, Aceite de Oliva Virgen Extra y Escamas de Sal Marina (Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes) is an easy, but delicious treat from the cookbook, Spain: Recipes and Traditions from the Verdant Hills of the Basque Country to the Coastal Waters of Andalucía. Disclosure: I was…
Pan con Milanesa (Argentinian Sandwich with Breaded Veal Cutlet)
Pan con Milanesa (Carlitos, Sánguche de Milanesa, Sanguche de Milanga, Milanesa al Pan) is an Argentinian sandwich also popular in Paraguay and Uruguay. It was brought to the region by Italian immigrants. Veal cutlets are pounded thin, breaded, fried, then baked before being assembled on rolls with tomato, lettuce, mayonnaise, and mustard. The only cutlets…
Pan Amasado (Chilean Country Bread)
Pan Amasado is a bread from Chile that is kneaded and formed into discs. It has a flaky crust with a soft center. The tops are often pricked with a fork before baking. Pan Amasado literally translates to ‘kneaded bread’, so don’t skip the kneading. A food processor with a dough blade will do most…
Pan de Coco (Dominican Coconut Bread)
I don’t normally post on Saturdays, but I wanted to make an exception for a very special event. I came across The Global Table Adventure in October 2012. Sasha started the blog in 2010 and prepared meals from each country in alphabetical order every week. Finding her blog gave me the final push to start…
Pan de Mallorca (Puerto Rican Sweet Rolls)
Pan de Mallorca is a sweet bread from Puerto Rico. It’s origins can be traced back to the Ensaïmada, a coiled pastry from the Spanish Island of Majorca. The dough is rolled and coiled to create airy and flaky layers. The rolls are then baked until golden and topped with plenty of powdered sugar. The…
