It is Easter, so in the absence of grand children, chocolate eggs, dyed eggs and the like Mrs BYF made a Pizza Rustica. It cannot be called traditional I suppose, lacking mortadella and prosciutto. I did have some ricotta left as well as some soft cheese that happened and has no name, plus some mozzarella that would not stretch, so the cheese was sorted. I sliced some home made salami and guanciale and that sorted the meat. The pie turned out great – my Nona would have approved.
Whisk 10 g dry yeast and 10 g sugar in enough lukewarm water to dissolve the sugar and yeast. Leave until the mixture is foaming
500 g flour
150 g butter softened
2 eggs lightly whisked
10 g salt
Mix all the ingredients including the yeast together. You should have a stiff dough like a pasta dough after kneading it a bit. Let the dough stand in a warm spot until the yeast is activated. Roll the dough out thinly and line a spring form cake tin
Set oven on 190C
3 eggs, lightly whisked
500 g of cheese and ricotta combined
100 g guanciale very thinly sliced
100 g salami very thinly sliced
Pepper to taste
Combine all the ingredients well
Line spring form pan with 3/4 of the pastry dough
Pour the filling into the pan. Roll out enough pastry to make a lid for the pie. Prick within a fork
Bake for 35 minutes
ENJOY and do not forget to wash it all down with a glass of good homemade red wine
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.