Pancarré alla parmigiana is a tasty and irresistible preparation, an original and quick version of the classic mozzarella in carrozza. In our recipe, the slices of bread are dipped in a mixture of milk and eggs, stuffed in layers with scamorza and cooked ham, and finally cooked until they become golden, crispy and irresistibly stringy. A dish that will complete any lunch or dinner, even after those who arrive late from the office, and that will please both adults and children. Just add a side dish of seasonal vegetables and in a short time you have a unique meal that is not only satisfying, but also balanced and substantial. You can also serve it as a savory pie during a buffet or at a birthday party: success is more than guaranteed. Here’s how to make bread alla parmigiana without hesitation.
How to make bread alla parmigiana
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Cut the scamorza into cubes 1.
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Break the eggs in a bowl and add the milk (2).
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Blend the mixture with a hand whisk (3).
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Grease a baking pan of about 18×28 cm with a drizzle of oil (4).
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Quickly moisten the slices of bread one by one.
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Arrange them in the pan so that they cover the entire surface 6.
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Fill the first layer with the slices of cooked ham 7.
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Add the scamorza cubes, the parmesan and a pinch of pepper, then cover with another layer of bread 8.
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Make three layers in total, then pour the rest of the milk and egg mixture on the bread. 9.
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Cover everything with breadcrumbs, then add a few flakes of butter.
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Once cooked, remove the parmigiana from the oven, arrange it on a plate and serve it hot and stringy 11.
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Versatile and tasty, the parmigiana bread can be seasoned with anything you like or have available: for example,
mozzarella and anchovies are a winning combination; the scamorza can be replaced with smoked provola or another type of cheese, and the cooked ham can be replaced with raw ham or tips. You can also add a few slices of vegetables to make it even more nutritious and colorful.
For convenience, you can buy ready-made bread, even in the wholemeal version, or you can prepare it at home according to our recipe.
Practical and quick, this parmigiana bread can be prepared in advance, stored in the refrigerator and cooked in the oven just before serving. Similarly, it can be frozen for several weeks, left to defrost in the refrigerator, then continue cooking.
