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March 6, 2012
Banana and Nutella "Italian" Toast
By: Christopher Palik, Executive Chef – L-EAT Group
(PAESE Ristorantes, L-EAT EXPRESS, L-EAT CATERING) - Toronto
Makes 6 portions
6 ripe bananas
Pre heat an oven to 350F; soak the slices of bread in the batter. Peel the bananas, cut in half then cut each half lengthwise into two slices. Sprinkle over the brown sugar onto the cut sides of the bananas. In a large frying pan over medium heat add a couple good sized pieces of butter. When the butter has melted add the bananas cut side down into the frying pan. Cook the bananas until caramelized, being careful not burn them. Using a spatula flip over the bananas and cook for a further minute. Remove the bananas from the frying pan and set aside until cool.
Clean the large frying pan and place back on the heat. Add enough butter to evenly coat the bottom of the frying pan. Remove the bread from the batter shaking off the excess and being careful as the bread will be soggy and fragile. Place as many slices of the bread that will fit comfortably in the frying pan. The bread may soak up all the butter that was in the pan, if this is the case add a bit more to ensure the bread does not stick. Once golden brown gently flip over the bread and add more butter as needed. Once both sides are brown remove the toast and place on a parchment lined sheet pan. Continue to cook the other slices of bread until all slices have been browned. Place the bread in the oven for 5 to 8 minutes to complete the cooking. Because of the length of time the bread soaks in the batter the extra cooking time in the oven is needed.
To plate the toast, lay down 6 dinner plates and place a slice of toast on each plate. Drizzle a good amount of the nutella sauce on each toast. Lay 4 slices of the caramelized bananas on top of each piece of toast. Scatter over a few of the crushed hazelnuts over each toast and serve the extra Nutella sauce on the side.
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