Focaccia con Patate e Pancetta

22D684BB-BFF5-4BFF-B32F-0F06B80A8FBFI bake Bread and Focaccia several times every week and today I decided to make the Focaccia with Pancetta (which I have a lot of) and Potato (which the two grandsons love)

Let us hope the masters will approve!

Standard Focaccia dough. Cube potatoes and boil in salted water for about 8 minutes until soft – drain well. Fry the Pancetta in olive oil until crisp – drain and retain the oil – dry Pancetta on paper towels. Pour hot oil over hot potatoes. Mix in some lemon zest and chopped rosemary and toss well.

After the first rise of the dough, beat it down and form to fit the pan. Top with Pancetta / Potato mix and let it rise for a second time. Brush with olive oil and bake.

ENJOY !!!!!

 

 

VINO di SAMBUCO (Elderberry Wine)

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Make sure to pick clean, ripe elderberries and remove all the leaves and stalkes. Wash well under running water.

Crush the berries to create a must –  I use my PASSATUTTO machine which works very well for this.

Once you have your must, pour it into a large enough container to hold all the product and have some spare space to allow for foaming during the first few days.  Now add about three litres of boiling water for every litre of fruit.  Close it well and leave it  for one day to sterilise the must. Add pectinase enzyme and leave for another day.  Adjust the pH and sugar contents, add your wine yeast and yeast nutrients and ferment on the must for about ten days. Remember to stir twice a day and always use clean sterilised equipment. Always close the container well to prevent contamination and fruit flies getting into the must.

After 10 days, rack and filter and adjust for sugar if required. Now pour your wine into a large enough Damigiana to make sure their is not too much air space, then put on an airlock and wait.

Rack and filter when the ferment is becoming clear and sediment is visible (about 2 – 3 weeks). Every time you work with the wine, top the Damigiana up to the neck with similar sugar content syrup or fruit juice. Airlock and ferment.

After another few weeks the fermentation will become slow and it is then time to rack, filter and top up again.

Make sure the fermentation has stopped completely before you rack, filter and bottle.

Leave it alone for a month and ENJOY!!

UOVA di QUAGLIA SOTT’ACETO (Pickled Quail Eggs)

2019-05-11 - Pickled Quail Eggs

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Today I had my 8 year old Grandson to assist me in making Pickled Quail Eggs. He was also the Director, Photographer and Script Writer for this post.

Once you have peeled the eggs , pack them in a clean sterilised bottle mixed with your chosen fresh spices. In this case we used rosemary, garlic, chili, salt and black pepper.

Boil enough 50:50 White Wine Vinegar and Water to cover the eggs. Pour the hot wine vinegar mix over the eggs until the container is full. Seal immediately and leave to stand for at least one week before use.

These are obviously very good for any antipasto plate, or a late night snack with a glass of wine  –  ENJOY!!!

Vino di Fiori di Sambuco (Elder Flower Wine)

2018-12-24 - Elderberry Harvesting Team

The Elder Flower Pickers hard at work. We had a trial run a few weeks ago making Elder Flower Sparkling Wine. It was delicious. We set out to harvest enough before the flowers disappear, at which stage we will attempt elderberry wine!

Vino di Sambuco ( elder flower wine ) Recipe as it happened step by step

2018-12-03

Add about 1 Liter Elder flowers, stems removed, to a 10 L plastic drum and cover with 5 Liters of boiling water – seal

2018-12-04

Stir in 1 Kg of Sugar until dissolved

Ad lemon zest of four lemons

Ad lemon juice of four lemons (about 210 ml)

Re – hydrate yeast by adding 6 g ‘GoFerm’ and 5 g ‘Lalvin EC1118′

(the seller is called Make Wine) and 50 ml of cooled boiled water Leave for 30 minutes

Add re – hydrated yeast to the must

Add 4 g ‘Ferm Aid ‘ to the must

SG (Specific Gravity measured with a Hydrometer to determine the sugar content) – 1.055 (Ad more sugar later)

Stir very well and put lid on tub – ferment on the must

Stir twice daily

2018-12-08

Rack and filter into two X 5 Liter Damigiane or large glass wine bottles. Top up with about 0.5 Liter each of 1.09 SG sugar syrup

Airlock and Ferment

SG – 1.06

2018-12-11

Rack and Filter

Airlock and Ferment

SG – 1.04

2018-12-15

Rack and Filter

Airlock and Ferment

SG – 1.02

Top up with 200 ml (100 ml per Darmigiana) of SG 1.09 Sugar Syrup

Taste – Pleasant, sweet and a bit bubbly

SG – 1.04

Airlock and Ferment

2018-12-20

Still fermenting slowly

SG – 1.02

Rack, Filter and Bottle in a Champagne bottles

Drink and ENJOY!!!

 

 

Cured Salmon

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Today was Salmon curing time. With a beautiful, fresh fish I like to keep things simple, adding as few flavours as possible to enhance the taste but not change it. Fish, salt, sugar and lemon rind only. Smoking overpowers the fish and all the freshness is lost. This cured Salmon recipe is so easy and tastes wonderful. I vacuum seal the cured salmon, after processing, in smaller portions and it lasts for several weeks in the fridge.

After filleting, I remove all the small pieces of flesh from the carcass and then freeze these in smaller portions for making a very tasty and quick risotto. Everything remaining – bones, head, tail, etc goes into the stock pot wit some onions, celery and carrots. Add water and reduce the liquid by at least a third before portioning and freezing.  Use the stock for soups, risotto and fish stews.   NOTHING WASTED!