RCI-SN.003.0185.001
Pan Frito
Pan Frito from the Recidemia collection
Prep25 min
Cook55 min
Total80 min
Servings4
Difficultyintermediate
Ingredients
- olive oil for sautéing¼ cup
- garlic3 clovescrushed with a pinch of salt
- 1 tablespoon
- loaf Cuban bread sliced into one-inch thick slices (you may substitute French bread)1 unit
- 1 unit
- 1 unit
Method
1
Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the crushed garlic and sauté for about 1 minute until fragrant.
2
Stir in the chopped fresh parsley and cook for another 30 seconds to combine the flavors.
3
Carefully place the Cuban bread slices into the hot garlic oil, working in batches if necessary to avoid crowding the pan.
4
Fry the bread for 2-3 minutes on the first side until golden brown and crispy, then flip and cook the other side for another 2-3 minutes until equally golden.
5 minutes
5
Transfer the fried bread to a serving plate and immediately drizzle with lemon juice to taste while still warm.
6
If using Parmesan cheese, sprinkle it over the pan frito while the bread is still hot, allowing it to slightly melt from the residual heat.
7
Serve immediately while the bread is warm and crispy.