Apulian bread pancakes with capers and celery
10 servings
30 minutes
Apulian bread pancakes with capers and celery are a true gastronomic find from the southern regions of Italy, where every crumb of bread is valued. Apulia, famous for its simple yet rich-flavored cuisine, inspired this recipe as a way to use yesterday's bread, turning it into fragrant and crispy pancakes. Salty capers and fresh celery add a pleasant zest to the dish, while parmesan adds richness. The pancakes are airy inside and golden outside. They can be served as an appetizer with spicy sauces or used as a side dish. This recipe exemplifies Italian respect for traditions and the art of creating masterpieces from the simplest ingredients.
1
Take yesterday's bread, remove the crust, slice it, and soak it in cold water for 5 minutes (initially use denser bread, otherwise it may turn into soup after softening in water, not even porridge).
- White bread: 400 g
2
Then it is necessary to finely chop the capers, celery, and garlic (you can put them in a blender, of course, but then all the ingredients' flavors won't be felt; that's where the taste lies).
- Pickled capers: 50 g
- Celery stalk: 1 piece
- Garlic: 1 clove
3
After squeezing the bread, add chopped capers, celery, and garlic to it. Mix well.
- White bread: 400 g
- Pickled capers: 50 g
- Celery stalk: 1 piece
- Garlic: 1 clove
4
Add eggs and cheese to the resulting mass. Knead the filling.
- Chicken egg: 4 pieces
- Grated Parmesan cheese: 100 g
5
Next, heat oil in a pan, form small pancakes (cutlets), and fry for 2-3 minutes on each side.
- Italian herb blend: 1 teaspoon
- Salt: to taste
- Ground black pepper: to taste
6
Serve hot or warm.
