I 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.
150 g Standard Flour
20 g Cocoa Powder
25 g Castor Sugar
25 g Grated Frozen Butter
50 ml Espresso
50 ml Dry White Wine
20 ml Marsala
1 Beaten Egg
Sift the dry components and rub the butter into it. Ad the fluids and egg and mix until you have a stiff dough. Roll out and cut into 100 mm squares. Wrap around Cannoli molds and deep fry in oil. Let it dry on absorbent paper.
400 g Good Ricotta
200 g Good Mascarpone
80 g Castor Sugar
100 g Chocolate Chips
50 g Chopped Pistachio Nuts
Icing Sugar for coating
Blend together Ricotta and Mascarpone cheese. Fold in sugar. Fold in chocolate chips and Pistachios. Cover and chill 30 minutes. Pour into a piping bag and fill the shells.
There are many Easter Breads in Italy and each region has its own version, but most include whole, sometimes coloured, eggs. This specific recipe is from Napoli and is made in a pan with a hole in the middle, called a ruoto. The recipe is enough for two breads in 270 mm pans.
- 800 g Bread Flour (Tipo 0)
- 300 g Water – luke warm
- 5 g Honey or Molasses
- 23 g Yeast – fresh
- 500 g 1:1 Biga (Mother plant of yeast)
- 100 ml Extra Virgin Olive Oil – plus extra to smear the pans
- 20 g Salt
- 50 g Salami – about 5 mm cubed
- 50 g Pancetta – about 5 mm cubed
- 50 g Cheese – any melting mild cheese of your choice – about 5 mm cubed
- 50 g Parmigiano or Grana Padana Cheese – about 5 mm cubed
- 12 Quail eggs – fresh – Plus two to glaze the bread
Mix the honey, water and yeast and let it stand for 5 minutes. Now mix in the flour, biga, oil and salt and knead well. Let it proof until at least double in size, then knead briefly again. Divide the dough in two, but keep about 50 g to make strips to secure the eggs, and roll each into a square of about 300 mm. Spread all the cheeses and meat on the squares and roll up. Place each roll in a well smeared pan in such a way that it fills the entire base of the pan. Now place the whole eggs evenly on the breads and secure each with two thin strips of dough. Proof until at least double in size. Glaze the top of the breads with beaten egg and bake at 220 C for 13 minutes. Turn the pans around and bake for another 20 minutes at 190 C.
Enjoy hot or cold, or the next day on the Easter Picnic.
Having two young men of four and six years old (grandchildren), visiting twice a week, who grew up enjoying some of Nonno’s best efforts in baking bread, and who are now considering themselves as experts, Nonno has to keep up the quality and deliver at least twice a week. Normally focaccia in this house has garlic and rosemary as toppings, which meet with the approval of the critics. Last week I tried a plain focaccia with olive oil and salt, which was instantly rejected as quality. This week I am trying my hand at tomato and garlic – let us wait on feedback from the experts.
Panettone is traditionally eaten throughout Italy and the world by Italians during the Christmas period. The origin of panettone is from Milan where we consume it all year round. It is a tedious and long process to make, but always worth the while.
150 g Sugar
15 g Natural Live Yeast
260 g Biga (50:50)
200 g Egg Yolks
340 g Flour
220 g Butter
1185 g TOTAL
Dissolve the sugar and live yeast in the Biga, then add the egg yolks and flour and mix well until even. Ad the soft butter and mix well. Let it levitate 12 to 14 hours at 25°C or until triple in volume.
200 g Flour
35 g Sugar
50 g Egg Yolks
50 g Butter
10 g Salt
3 g Vanilla Pods
200 g Sultanas pre-soaked and dried
180 g Candied Fruit
50 g Orange Peel
778 g TOTAL
1963 G GRAND TOTAL
Knead the flour and first kneading until elastic. Add the sugar and the egg yolks and mix / knead thoroughly, then add the butter, salt and vanilla and mix until even. Lastly add the fruit and mix well.
Let the dough proof for one hour, then divide into portions and let it rest for another hour. Pirlare (to make the dough round) and place into moulds lined with baking paper.
Levitate at 30°C for 5 to 6 hours or until triple in volume. Bake at 160C for twenty minutes, rotate the moulds and bake another 40 minutes at 150 C (Approximately 60 minutes per kilogram for each mould). When taken from the oven, turn upside-down and rest for at least 3 hours, then put in bags and store.
For some time we every year imported a 10 Kg Albertengo Moscato Panettone from Albertnego in Italy.
What to do with a gift of porcini mushrooms, locally foraged? A recipe that would not change the flavour of the mushrooms in any way, but that would also be a full meal. Mrs BYF came up with a simple pie that hit the spot
Porcini Mushroom Pie
Pre heat the oven to 200 F
4 porcini mushrooms
25g butter for frying
Salt and pepper to taste
1 pack of defrosted filo pastry
100g melted butter to brush on pastry
Fry the mushrooms in the butter for a few minutes. Unroll the pastry, remove one sheet and brush with melted butter, layer with 5 sheets all brushed with butter. Heap the fried mushrooms in the centre and scrunch the pastry up around the mushrooms partially covering them.
Bake the pie until the pastry is crisp and golden and serve with a fresh garden salad.
ENJOY with glass f home made wine!
Cured olives (picked last year in Cromwell), dried tomatoes, garden salad, peperoni sott’ olio (capsicum under olive oil), peperoni grigliati (roasted capsicum), calabrese salame, pickled onions, provolone cheese, focaccia and, of course, dry wine (apple and black currant) – ALL HOME MADE. I am very happy with the result of all the hard work. A few more kilograms tomatoes, capsicums and eggplants processed should see us through the winter.