Ricotta Banana Bread

I have a real passion for banana bread, a passion that has definitely increased ever since I started to hang out with American friends. Now, I really didn’t know about its existence until a few months ago – I need to get around more, you might think, and yes, that’s quite right; though at least I can say I know Italy quite well. Anyway, that’s pretty much all I am baking these days, and I am constantly up for trying out new recipes and variations on the theme – turns out, there are a lot of them.

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No-Knead Ciabatta with Hazelnuts

This no knead ciabatta belongs to the famous no-knead bread family, and it’s as simple to make following similar steps. The result is rustic, savoury bread is excellent for making Italian style crostini (small, open-faced sandwiches), bruschette (larger than crostini), and cicchetti (small bites, Venetian style) with cured meats like prosciutto di Parma or San Daniele, sopressapancettalardo di Colonnata, or even fresh cheeses like casatella or stracchino, topped with seasonal vegetables such as radicchio or carciofi (artichokes). Sliced, it makes a great carrier for baccalà mantecato or brandade (creamed cod). It also produces some excellent panini imbottiti (stuffed sandwiches). For a sweet take, try it with ricotta and honey for breakfast.

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