Brunch has the glamorous soul of a person who sleeps fashionably late and the curious spirit of someone who adores sampling a little of this dish and a little of that one. That’s why we love to “do” brunch. It stretches the time between waking up and lunch, and allows for the delight of talking with our dining companions in that special late morning calm. Inspired by the offerings of the classic American brunch, we collected some Italian dishes and recipes perfect for filling that empty spot between breakfast and lunch. Enjoy!
Let’s make espresso using a moka pot. To lure all brunchers with its aroma, start the coffee brewing when everyone is already at the table and let it bubble a few seconds before turning it off and serving it in small cups. If you don’t have demitasse cups, you can use shot glasses.
Freshly squeezed, please. Make juice with Arancia Rossa di Sicilia IGP oranges grown in the Italian provinces of Catania, Enna and Siracusa on the land adjacent to Mount Etna. You can choose from the moro (red-fleshed like a blood orange), tarocco and sanguinella varieties to discover the surprising sweetness of a volcano that imparts something special to the products grown near it.
Not scrambled, only fried. This way of preparing eggs may seem simple, but it is successful only if the white solidifies uniformly and the yolk remains soft. Put a pat of butter in a pan and, when it melts, gently place a fresh egg into it – easy now, don’t break the yolk. Cover the pan, cook the egg for a couple of minutes and serve it hot.
4. Bread, Butter And Jam
For Italians, this is the perfect thing for breakfast, afternoon hunger pangs, and even secret midnight snacks. It’s also perfect at brunch. Use bread as fresh as possible, a little butter and some jam. With cherry preserves, it’s to die for.
5. The Cheese Board
Where there is jam, there should also be cheese. Cut pieces of cheese into single portions ahead of time and served them on a wooden cutting board, they can be enjoyed with honey or various jams. For brunch we recommend a cheese board with Fontina, DOP Grana Padano, Parmigiano Reggiano DOP, semi-seasoned pecorino and gorgonzola. In addition to honey and jams, you can serve cheese with sweet fresh fruits like grapes and figs, depending on the season.
6. Torta Caprese
Chocolate is always a good idea, and Italians love it in one of the best and simplest cakes in our tradition. Invented on Capri Island, the caprese cake made with cocoa and almonds. It will win you over with its thin outer crust and soft dark heart that’s practically melting to be in your mouth.
It may look like a crumble, or even a cookie, but it’s actually a cake. This classic of Lombard cuisine is simple – and simply decadent. Here’s the classic recipe, and you won’t regret it.
8. Savory Pie
For brunch, we like to make this with tomatoes. Fresh tasting, flavorful and perfect served in thin wedges just like a classic sweet pie.
Tasty Italian Sunday Brunch Dishes
Sunday brunch is a great way to catch up with friends and have some fun with the girls. However, you don’t always have the time to go to a fancy brunch place around town. Bring Italian brunch to your table at home with these fun brunch recipes:
- Bruschetta: This is probably the simplest breakfast you can make and also the most flavorful. All you need is tomatoes, fresh garlic and basil, extra virgin olive oil, and some salt for taste. Cube the tomatoes and throw in some chopped garlic and basil. Add the oil and the salt. And then place it on your favorite toast. Simple, yet delicious.
2. Bacon and Potato Frittata: A frittata is simply an Italian version of an omelet. However; a frittata looks more like a quiche without the crust. This is one brunch dish where you can add any ingredients you like. You can even sub out the eggs for egg whites. This specific recipe calls for 3 pieces of thick bacon, potatoes, parmesan and of course eggs. This is a great Sunday brunch item for hosting at home. You can include your guests in the process and make personal frittatas. This not only makes a delicious brunch, but it’s fun too!
3. Arugula & Mushroom Breakfast Pizza: This is the perfect excuse to have pizza for breakfast. Eggs are becoming a popular pizza topping. A whole-wheat crust topped with creamy ricotta and packed with veggies like portobello mushrooms, sun-dried tomatoes, and arugula. The best part about this pizza is you can prepare it at night and bake it the next morning. You can freeze the pizza for one or two nights and add the eggs in the morning when you’re almost ready to eat. When you are ready to add the eggs, crack the eggs right onto the pizza. Bake until the egg whites are cooked and the yolk begins to thicken. Don’t wait until the yolks are too hard though. Talk about a tasty breakfast.
4. Italian Brunch Torte: If you read that frittata recipe but thought something was missing, don’t worry we’ve found it. This Italian brunch torte combines eggs with your favorite vegetables and breakfast meats in a frittata inside a flaky crescent roll crust. First, bake a fresh tube of crescent rolls in a pan. Close all seams well and bake. When cooked, layer with your favorite breakfast meat and cheese, and pour your egg and veggie concoction on top. Layer more meat and cheese and pour the rest of the egg on top. Place another fresh crescent roll dough on top and bake. When it’s done, cut into triangles and you’ll have a delicious breakfast sandwich with a buttery, flaky crust.
5. “Egg in a Hole” Toast: You might remember your grandmother making you this simple yet delicious breakfast as a kid. This Sunday brunch menu item is simply eggs and toast with a twist. Coat a pan with olive oil and choose your toast of choice. Cut a hole in the toast and place it on the pan. Brown one side then flip it over. Crack an egg into the hole without breaking the yolk. Add your favorite seasonings like salt and pepper. Cook the egg for a minute or two. Flip it over and remove from the pan before the yolk gets too hard. Serve it to your guests with their toast cutouts for dipping!
6. Italian Baked Eggs and Sausage: This recipe is another simple, yet exciting Sunday brunch dish. Crumble sausage with pasta sauce and some diced tomatoes. Dollop ricotta on top and crack an egg onto each dollop. Bake until the egg white is cooked, and the yolk has begun to thicken. Pair with some freshly broiled buttery toast and you have a breakfast your guests will never forget.
7. Bellini Brunch Cocktail: You can’t have Sunday brunch without a cocktail. Originated in Venice, Italy, Bellini is a brunch must-have. This classic cocktail combines white peach puree (yellow peach puree works too), a little raspberry puree for that vibrant pink color, and chilled Prosecco. If you can’t bring your guests to Venice, you can certainly give them a taste of Venice with this recipe at home.
Sansone Market has everything you need for your next Italian brunch. Sansone has all the ingredients you need for any of these delicious dishes. However, brunch is customizable. No matter what dish you prefer you can put your own Italian twist on it. For more ideas on how, visit Sansone Market.
BEST RECIPES TO TRY
Bacon And Potato Frittata
- 3 rashers of bacon, cut into bite size pieces (I only buy nitrate/nitrite free)
- 2 medium potatoes, diced
- 1 to 2 tbsp. olive oil
- 4 large, fresh eggs, preferably free range/organic
- 2 sprigs of parsley
- 1 tsp grated Parmesan cheese
- salt and pepper
- Fry the bacon pieces in a non stick pan until cooked, but not too crispy. Place onto a paper towel lined plate and set aside.
- Drain the bacon fat from the pan, and add some olive oil. Fry the diced potatoes over medium high heat, until golden brown and thoroughly cooked, turning often.
- Beat the eggs, Parmesan cheese, parsley, about a tablespoon of water, salt (about 1/4 tsp) and pepper.
- When the potatoes are ready, sprinkle with a little salt, lower the burner to medium heat, then put the bacon back into the pan, dispersing evenly.
- Now, add the beaten eggs.
- With the corner of a spatula, cut into the frittata to allow the liquid egg to go through to the bottom of the pan, tipping the pan at times to also allow it to run to the edges. The goal is to try to cook the egg as much as possible before turning the frittata.
- When the egg is mostly cooked, if you are a pro, you can flip the frittata in the pan! Or you can do what I do, which is place a large plate over the pan and turn it upside down, carefully, onto the plate, then slide it back into the frying pan.
- If you don’t mind it not looking perfect when finished, you can also cut it into “slices” like a pizza, and turn one piece at a time. Serve hot, on its own or with a salad, or other side dish. You decide how you like it best, because with frittata, the options are endless!
Summer’s not over yet, so I’m hanging onto tomatoes and holding off on pumpkin for the time being.
This is just something I thought of because my daughter and I have been having a tomato salad or Caprese salad every evening, lately. I think it’s a lovely idea for a twist on the usual, and makes a stunning presentation. Burrata filled tomatoes need to be served with salt and a really good quality extra virgin olive oil on the side because once the tomatoes have been cut, they’re much easier to season and add a drizzle of the oil.
I have a special coring tool, but you can easily use a sharp knife to core the center of the tomatoes.
- 6 medium sized, round, organic tomatoes
- 1 lb tub of burrata cheese
- sea salt, Kosher or Maldon salt (any good quality salt)
- good quality extra virgin olive oil (I used Arianna brand)
- Core out the center of the tomatoes.
- Cut the burrata into 6 pieces and place each piece inside of a tomato (you can also use a larger number of smaller tomatoes and cut the burrata into more pieces, if you prefer).
- Next, add a leaf or a few leaves of fresh basil to top the creation.
- Drizzle a serving plate with some olive oil and arrange the tomatoes on the plate. Serve with salt and a cruet of the extra virgin olive oil, so each guest can season and drizzle their own tomato.