Хлеб на закваске с хрустящим салом.

 Хлеб на закваске с хрустящим салом/Pane con Ciccioli

Video

Во многих кухнях присутствует изобилие хлеба, обогащенного жиром, потому что мы уже очень давно знаем, что жир и хлеб очень хороши вместе . Итальянский рецепт литании, откуда родом этот хлеб, не является исключением! Жирный хлеб особенно любили на Пасху в Италии, когда окончание поста снова давало возможность праздновать животную пищу.

Свиной жир ежедневно использовался практически на всех итальянских кухнях до 1960-х годов , а чиччоли (шкварки, оставшиеся после растирания сала) часто добавляли в тесто. Здесь я воспользовался этой идеей и повеселился, превратив ее в рулет из полбы с добавлением чеснока и розмарина.

Его следует готовить в форме для хлеба емкостью 1 фунт/0,450 кг, так как во время выпекания часто вытекает обильный жир.

Ингредиенты:

Для теста:

135 г цельнозерновой муки из полбы

135 г белой полбяной муки

54 г спелой закваски

5 г соли

3 столовые ложки сала (плюс еще топленого, для глазировки, по желанию)

в. 110 г воды (регулируйте это количество в зависимости от количества вашей муки)

Для начинки:

140 г шкварков от топленого сала

2 зубчика чеснока, мелко нарезанных

Щедрая горсть свежего розмарина

Щедрый помол соли и свежего перца.

Метод:

• Смешайте соль и муку из полбы в миске. Выложите жир сверху смеси.
• Размешайте закваску в воде, а затем вылейте смесь на муку/соль/сало.
• Смешайте все ингредиенты и руками добейтесь однородной массы, следя за тем, чтобы жир хорошо распределился.
• Оставьте это для стадии массового брожения. Для меня при температуре 22C/72F это обычно около 5 часов, при этом растяжка и складывание выполняются каждый час. Вы можете обрезать его и поставить в холодильник на ночь, чтобы снова поработать утром.
• На присыпанной мукой доске раскатайте тесто в большой овал (примерно 45-35 см).

• Разложите по тесту чиччоли (шкварки из сала), чеснок и розмарин, оставляя по краям границу примерно в дюйм или около того.
• Загните длинные края теста, а затем сверните его (как штрудель), оставив защип внизу.

• Оставьте для расстойки. Вы можете сделать это, поместив в форму для хлеба с крышкой (или накрытую) и оставив при температуре 22C/72F на час или два.
• Разогрейте духовку до 230C/445F. Разрежьте верх буханки и при желании смажьте ее слегка растопленным салом.
• Готовьте при температуре 230C/445F в течение 15 минут, при температуре 190C/375F в течение 35 минут с закрытой крышкой, затем еще 10 минут при температуре 190C/375F без крышки.
• Дайте немного остыть (если можете!), а затем наслаждайтесь!

- https://ancestralkitchen.com/2022/05/05/paneconciccioli/

Eggs connoisseur

 Eggs connoisseur, always adding a fun twist to the beloved classic. But today, I’m taking it back to basics and sharing how I get the perfect, classic deviled eggs every time.

 

Ingredients:
6 hard-boiled eggs chilled, peeled
1 1/2 tbsp mayonnaise
1 1/2 tsp dijon mustard
1 tbsp pickle juice
paprika
butter lettuce cups optional

Instructions:
•Cut the eggs in half. Put the yolks into a bowl, and lay the whites face up on a platter (if using butter lettuce, set each half egg on a piece of butter lettuce).

•Using a fork, break the yolks into small pieces as much as you can. Add 1 tbsp mayo, 1 tsp dijon, and 2 tsp pickle juice. Using a hand mixer, blend the mix together until uniform.

•Add the remaining mayo, mustard, and pickle juice, and blend until smooth. Add the mix to a piping bag or a zip-top bag with the corner cut out.

•Pipe the mix into the centre of each egg evenly. Sprinkle each with a pinch of paprika, and serve chilled.

https://www.instagram.com/p/C5L2PJfOXRN/

Eggs connoisseur

 Eggs connoisseur, always adding a fun twist to the beloved classic. But today, I’m taking it back to basics and sharing how I get the perfect, classic deviled eggs every time.

 

Ingredients:
6 hard-boiled eggs chilled, peeled
1 1/2 tbsp mayonnaise
1 1/2 tsp dijon mustard
1 tbsp pickle juice
paprika
butter lettuce cups optional

Instructions:
•Cut the eggs in half. Put the yolks into a bowl, and lay the whites face up on a platter (if using butter lettuce, set each half egg on a piece of butter lettuce).

•Using a fork, break the yolks into small pieces as much as you can. Add 1 tbsp mayo, 1 tsp dijon, and 2 tsp pickle juice. Using a hand mixer, blend the mix together until uniform.

•Add the remaining mayo, mustard, and pickle juice, and blend until smooth. Add the mix to a piping bag or a zip-top bag with the corner cut out.

•Pipe the mix into the centre of each egg evenly. Sprinkle each with a pinch of paprika, and serve chilled.

https://www.instagram.com/p/C5L2PJfOXRN/

Taverna Salad

Taverna Salad


cooking.nytimes.com


Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano½ teaspoon dried oregano
Salt and pepperSalt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (440 ml/425g) can chickpeas, rinsed1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives½ cup pitted Kalamata olives
¼ cup chopped fresh parsley¼ cup chopped fresh parsley
¼ cup minced red onion or shallot¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped2 tablespoons (drained) capers, coarsely chopped
2 spring onions, thinly sliced2 scallions, thinly sliced
1 (15.24cm) pita1 (6-inch) pita
1 (227g) block halloumi cheese, patted dry and cut into ¾-inch-thick slices1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Taverna Salad

Taverna Salad


cooking.nytimes.com


Ingredients
⅓ cup plus 2 tablespoons extra-virgin olive oil⅓ cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar2 tablespoons red wine vinegar
1 teaspoon minced garlic (1 small clove)1 teaspoon minced garlic (1 small clove)
½ teaspoon dried oregano½ teaspoon dried oregano
Salt and pepperSalt and pepper
3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)3 medium tomatoes, cored, seeded and diced into ½-inch pieces (or 1 cup halved cherry tomatoes)
1 (440 ml/425g) can chickpeas, rinsed1 (15-ounce) can chickpeas, rinsed
1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces1 orange or yellow bell pepper, halved, seeded and diced into ½-inch pieces
½ large English cucumber, halved, seeded and diced into ½-inch pieces½ large English cucumber, halved, seeded and diced into ½-inch pieces
½ cup pitted Kalamata olives½ cup pitted Kalamata olives
¼ cup chopped fresh parsley¼ cup chopped fresh parsley
¼ cup minced red onion or shallot¼ cup minced red onion or shallot
2 tablespoons (drained) capers, coarsely chopped2 tablespoons (drained) capers, coarsely chopped
2 spring onions, thinly sliced2 scallions, thinly sliced
1 (15.24cm) pita1 (6-inch) pita
1 (227g) block halloumi cheese, patted dry and cut into ¾-inch-thick slices1 (8-ounce) block halloumi cheese, patted dry and cut into ¾-inch-thick slices

Greek Grain Salad

Servings: 6 -8

Ingredients

• 1½ cups farro
• Kosher salt
• 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
• Extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1½ teaspoons minced garlic (1 large clove)
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
• 1 pint cherry tomatoes, halved lengthwise
• ¾ cup small-diced red onion
• ½ cup chopped fresh parsley
• ½ cup pitted Kalamata olives
• 8 ounces feta cheese, ½-inch diced

Instructions

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
• Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
• In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
• Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.

  Copyright 2017, Lidey Heuck 

Greek Grain Salad

Servings: 6 -8

Ingredients

• 1½ cups farro
• Kosher salt
• 2 red bell peppers, cored, seeded and cut into ½-inch wide strips
• Extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons red wine vinegar
• 1½ teaspoons minced garlic (1 large clove)
• ½ teaspoon dried oregano
• Freshly ground black pepper
• 1 large English cucumber, halved lengthwise, seeded, and ½-inch diced
• 1 pint cherry tomatoes, halved lengthwise
• ¾ cup small-diced red onion
• ½ cup chopped fresh parsley
• ½ cup pitted Kalamata olives
• 8 ounces feta cheese, ½-inch diced

Instructions

• Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
• In a large saucepan, combine the farro, 4 cups water, and 1 teaspoon salt. Bring to a boil, then lower the heat and simmer, uncovered, for 30 minutes, or until the farro is tender. (If all the water evaporates before the farro is tender, add an additional 1 cup water.) Drain any remaining liquid and place the farro in a large bowl.
• Meanwhile, place the red pepper slices on the prepared sheet pan and toss with 2 teaspoons olive oil and ¼ teaspoon salt. Roast for 20 minutes, turning once halfway through, then set aside to cool.
• In a small glass measuring cup, whisk together the lemon juice, vinegar, garlic, oregano, 1 teaspoon salt, and 1/2 teaspoon pepper. Slowly whisk in 3 tablespoons olive oil. Pour the dressing over the hot farro, stir well, and allow to cool to room temperature, stirring occasionally.
• Add the roasted peppers, cucumber, tomatoes, red onion, parsley, and olives to the farro. Mix until combined, then gently fold in the feta. Serve or store in the refrigerator, covered, for up to 3 days, before serving.

  Copyright 2017, Lidey Heuck 

All-Purpose Biscuits, Sam Sifton, NYTimes

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European-style
• 1 cup whole milk

Steps:

1. Preheat oven to 220C. 
2. Sift flour, baking powder, sugar and salt into a large mixing bowl. 
3. Transfer to a food processor. 
4. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an 2.5cm thick. 
6. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
7. Gently pat out the dough some more, so that the rectangle is roughly 25x15cm. 
8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
9. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

All-Purpose Biscuits, Sam Sifton, NYTimes

All-Purpose Biscuits, Sam Sifton, NYTimes

Ingredients:

• 2 cups all-purpose flour, plus more for dusting
• 2 tablespoons baking powder
• 1 scant tablespoon sugar
• 1 teaspoon salt
• 5 tablespoons cold, unsalted butter, preferably European-style
• 1 cup whole milk

Steps:

1. Preheat oven to 220C. 
2. Sift flour, baking powder, sugar and salt into a large mixing bowl. 
3. Transfer to a food processor. 
4. Cut butter into pats and add to flour, then pulse 5 or 6 times until the mixture resembles rough crumbs. (Alternatively, cut butter into flour in the mixing bowl using a fork or a pastry cutter.) Return dough to bowl, add milk and stir with a fork until it forms a rough ball.
5. Turn the dough out onto a well-floured surface and pat it down into a rough rectangle, about an 2.5cm thick. 
6. Fold it over and gently pat it down again. Repeat. Cover the dough loosely with a kitchen towel and allow it to rest for 30 minutes.
7. Gently pat out the dough some more, so that the rectangle is roughly 25x15cm. 
8. Cut dough into biscuits using a floured glass or biscuit cutter. Do not twist cutter when cutting; this crimps the edges of the biscuit and impedes its rise.
9. Place biscuits on a cookie sheet and bake until golden brown, approximately 10 to 15 minutes.

All-Purpose Biscuits, Sam Sifton, NYTimes