WBD again: Bread and Breakfast

YES I BAKE, ZORRA!

Here we are, our annual meeting all over the world.

Thanks to Zorra, foodbloggers celebrate bread and thousands of crusty, crunchy, fluffy, sweet, savory loaf are published at same time like a pacific invasion.

It doesn't matter being confident or not with all the secrets of panification.

Do it at least once in the life and you can't forgive it forever.

As every year and every challenge I've started my bread on last call.

Ok I had some troubles.

My first attempt was based on my young food-blogger culture.

I've follow all advices on long and slow rising with the smallest amount of fresh yeast per Kg of flour, waiting for about 14 hours, form delightful and perfect "filoni" and a wonderful smell all over my home and made only one insignificant mistake oven temperature was too high sooooo here is result.

Do you think I'm sexy?

REALLY??? Would you like some burnt lasagne? Ok let's sing a song and go ahead: yesterday all my trouble seem so far away.

Like every respectable desperate housewives I've my secret weapon in the kitchen (ok, I must confess I've some more than a weapon).

A blend of flour-yeast-salt ready to knead and bake.

Just follow strictly the instructions throw into the kneader flour blend water and olive oil rest the dough for the fixing time, put into the oven and...et voilà a perfect loaf ready for breakfast smelly, fluffy with an adorable crust.

It's a kind of magic.

The dream of every baker!

But I'm a food blogger too, don't forget it and trying to be organic at all. Soooo let's read ingredients. A blend of flour (0, 00 and Manitoba), sea salt, organic starter, malt, amylase and dextrose plus ascorbic acid. Anything dangerous at all.

Into the bag there are two yeast sachet just for two loaf and as fluid only water and olive oil, no animal fats or dehydrogenated fats!

Definitely better for our breakfast than every other industrial product and unexpected fast.

Have a nice World Bread Day.

March DB: Wake up! it's lasagne time!

The March 2009 challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

All recipes below from The Splendid Table: Recipes from Emilia-Romagna, the Heartland of Northern Italian Food by Lynne Rossetto Kasper (published by William Morrow and Company Inc., 1992).
Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)
(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time
10 quarts (9 litres) salted water
1 recipe Spinach Pasta cut for lasagna (recipe follows) #1
1 recipe Bechamel Sauce (recipe follows)#21 recipe Country Style Ragu (recipe follows) #3
1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method Working Ahead: The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month.

The pasta can be rolled out, cut and dried up to 24 hours before cooking.
The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:
Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand.
Have a large perforated skimmer and a large bowl of cold water next to the stove.
Spread a double thickness of paper towels over a large counter space.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius).
Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:
Bring the salted water to a boil.
Drop about four pieces of pasta in the water at a time.
Cook about 2 minutes.
If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary.
The pasta will continue cooking during baking, so make sure it is only barely tender.
Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking.
When cool, lift out and dry on the paper towels.
Repeat until all the pasta is cooked.

Assembling the Lasagne:
Spread a thin layer of béchamel over the bottom of the baking dish.
Arrange a layer of about four overlapping sheets of pasta over the béchamel.
Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu.
Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese.
Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:
Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne.
Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold.
Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes.
Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes

Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.
2 jumbo eggs (2 ounces/60g or more)
10 ounces (300g) fresh spinach, rinsed dry, and finely chopped;
or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry
3 1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:
Equipment
A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
A pastry scraper and a small wooden spoon for blending the dough.
A wooden dowel-style rolling pin.
In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick).
The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.

Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.

Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
A sharp chef’s knife for cutting pasta sheets.
Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:
Mound the flour in the center of your work surface and make a well in the middle.
Add the eggs and spinach.
Use a wooden spoon to beat together the eggs and spinach.
Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid.
As you work more and more flour into the liquid, the well’s sides may collapse.
Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.
Kneading:
With the aid of the scraper to scoop up unruly pieces, start kneading the dough.
Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy.
Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky.
If it is too sticky to move easily, knead in a few more tablespoons of flour.
Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic.
It will feel alive under your hands.
Do not shortcut this step.
Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.
Stretching and Thinning:
If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped.
Lightly sprinkle a large work surface with flour.
The idea is to stretch the dough rather than press down and push it.
Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn.
As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward.
Unroll, turn the disc a quarter turn, and repeat. Do twice more.
Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin.
Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.
Repeat the two processes as the disc becomes larger and thinner.
The goal is a sheet of even thickness.
For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours.
Cut into rectangles about 4 by 8 inches (10 x 20 cm).
Note:
Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!
Dry the pasta at room temperature and store in a sealed container or bag.
#2 Bechamel
Preparation Time: 15 minutes
4 tablespoons (2 ounces/60g) unsalted butter
4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred
2 2/3 cups (approx 570ml) milk
Salt and freshly ground pepper to taste
Freshly grated nutmeg to taste

Using a medium-sized saucepan, melt the butter over low to medium heat.
Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth.
ring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens.
Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours

Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped
1 medium onion, minced
1 medium stalk celery with leaves, minced
1 small carrot, minced
4 ounces/125g boneless veal shoulder or round
4 ounces/125g pork loin, trimmed of fat, or
4 ounces/125g mild Italian sausage (made without fennel)
8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)
1 ounce/30g thinly sliced Prosciutto di Parma
2/3 cup (5 ounces/160ml) dry red wine
1 1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)
2 cups (16 ounces/500ml) milk
3 canned plum tomatoes, drained
Salt and freshly ground black pepper to taste

Working Ahead:The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.
Browning the Ragu Base:Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat.
Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat.

First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin.
Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown.
Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.
Reducing and Simmering: Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.
Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated.

Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.
Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.

Alternative Recipes from Mary of Beans and Caviar
#1 Gluten Free Egg Pasta
The choice of the first flour is personal. I used corn flour because the subtle taste blended well with the dish. However, this is a matter of personal taste – please feel free to substitute a different flour for the corn flour but don't subsititute a starch.

150 gr corn flour or masa in North America - yellow with a slightly gritty feel (250 mL, 1 cup) NOT a starch 100 gr corn starch* (3/4 cup, 187.5 mL)
100 gr tapioca flour* (225 mL, 9/10 cup or a little over 7 volume ounces)
150 gr of potato starch* (250 mL, 1 cup)
100 gr of glutinous rice flour* (200 mL, ¾ cup)
10 gr of Xanthan powder (1.5 tsp, 7.5 mL)10 gr of salt (1 tsp, 5 mL)
6 extra large eggs (60 gr each or 2.5 oz in weight, 1 fluid oz in volume)
3/8 cup of water (95 mL)
50 mL of extra virgin olive oil (1/5 cup)

Note: If you add cooked chopped spinach to this recipe, you may have to reduce the water.

The recipe was not tested (yet) with the addition of spinach.
*fine white powder that squeaks when rubbed between fingers
Plastic wrap or parchment paper for your work surfaceAluminium foil to cover the lasagne
Sift all the dry ingredients together in a large bowl. Make a well in the middle of the dry ingredients.
Whisk together 3 eggs, the water and/or spinach, and the oil.
Pour into the middle of the dry ingredients.
Mix with a sturdy wooden spoon, gradually drawing more of the flour mix into the wet ingredients. Add each egg as needed.
The dough will be crumbly at the beginning but will gradually come together as you add the eggs. You will need to use your hands to squeeze and mix the dough.
The dough will be firm and stick together when ready. It will not have the elasticity of gluten dough therefore it will crack when kneaded and pushed. Form it into a smooth ball, oil it lightly, and cover securely with plastic wrap. Let it rest for an hour.
Put a sheet of plastic wrap on your work surface.
This is very important as the dough will not hold together very well when lifted. Have flour ready for dusting (corn flour etc) and dust the surface lightly.
Cut a piece of dough about the size of really large egg – it doesn’t matter the size but start small for the first one to gauge how much space you need. Keep the remaining dough covered so it does not dry.
Roll the dough into a ball and flatten into a disc with your hands.
Put it on your work surface and flatten with your hands.
Use a rolling pin and gently push the dough down and out ward from the centre. You may have to place one hand on the plastic wrap as you push the dough down and away.
Gluten free dough does not stretch like wheat dough therefore it needs gentle flattening and pushing. If it breaks, pat it back together. If it is too dry, dab a little water with your finger.
The gluten free dough will be thicker than wheat dough and you will barely be able to see your hand through the dough.
Once it is flattened, cut into strips or squares that will fit your pan.
Set the dough aside on the plastic sheet.

There is no need to dry the dough. But if you do dry the dough, it will not be able to hang because it will break. Stack the rolled out dough with plastic sheets in between.
Stack the sheets when dry and wrap securely.
Store in the fridge until ready to use.
Freezing will make the dough crumbly and difficult to work with – so freeze only as a last resort!
This dough does not need to be precooked before being assembled into the lasagne.

#2 Gluten Free Béchamel - White Sauce
2 & 2/3 cup milk
4 tablespoons unsalted butter or Extra virgin olive oil
4 tablespoons corn starch (fine white and squeaky) – another starch can be substituted
Salt and pepper to taste
Freshly grated nutmeg

Mix the corn starch with ½ cup of cold milk.
Heat the rest of the milk in a small sauce pan until steaming but do not boil.
Add the milk/cornstarch mixture to the steaming milk.
Stirring constantly, raise the heat and heat the mixture until thick. Once it is thick, remove it from the heat and add the butter, salt, pepper and nutmeg.
Taste and adjust the seasonings. Have the béchamel warm or at room temperature ready to assemble the lasagne. Whisk the sauce occasionally if it becomes stiff or thick.

Assembling the Gluten Free Lasagne
The assembly is the same as the regular lasagne with the addition of water. Gluten free lasagne noodles need a little more moisture for the lasagne, so you will be adding a little bit of water to the lasagne.

Before assembly, pour plain water into the pan, enough to form a thin film of water over the bottom. A 9 x 13 inch or 25 x 33 cm pan required almost ½ cup (125 mL) of water. Once the lasagne is assembled, pour a tablespoon or 15 mL of water into each corner of the dish. Cover the lasagne tightly with aluminium foil. Be careful not to touch the top of the lasagne with the foil. Bake as directed.
This lasagne was baked in a glass baking dish. Adjustments in time and temperature may be needed if your dish is metal!


And know are you ready for my sentimental and traditional two cents?

When Mary of Beans and Caviar emailed me and explained her crazy idea, I didn't know so much on her.
Only a canadian woman, anything else? No, anything else.
But I was so attracted from this lady and her brilliant email.

And two times glad to welcome Melinda of Melbourne larder and her last daughter, born under the DB sign!
We had work hard and laugh and feel toghether althought the huge distance.
As I said to my DB mates, I'll waiting for you all in Italy, in Rome, in Sicily wherever you want.

I love you both,
Enza
OK those were sentimental ones and now let's make show!
As Italian it was so difficult assess what to do or not in this challenge.
One of the most stressed point from all of us was that
LASAGNE AREN'T A BOX IN WHICH PUT EVERYTHING!
AND WE RECCOMENDED BE LIGHT LIGHT LIGHT WITH SAUCE AND TOPPING
The others...Doing dough, of course...like I've made by hand like an Italian raszdora.
This is a term used for housekeeper of Emilia Romagna but there's much more in this there's a mother, a wife, a splendid female cook, the real institution for the family.
So I've tried to emulated this splendid example and although I haven't arms strong enough I've started (and I didn't forget that I have a mother\raszdora).
And for this shots I have two tips.

1. if your dough is hard to knead, add some olive oil (like my mother said me)
or 3 tbs can be enogh

2. when the dough is really ready? when pressed with a fingertip it turns back quickly

3. When you're tired and you have a fantastic noodle machine like me, please use it!!
(one of the most appreciated wedding gift I had)



Lasagne above were traditional as explained in the recipe.
But this is my once in my life challenge and this is an italian one.
So go ahead, Enza.
Here in Italy springtime is entering, slowly but is almost in.
And spring is artichokes is asparagus is freshness and herbs, do you agree?
So as follows I made an asparagus lasagna simply chopping finely like a vegetables ragout some asparagi and quickly sirred in extra virgin olive oil and out of the flame sprinckled with some ciboulette and fresh herbs directly from my roof garden.
Mix bechamel and asparagus ragout, season with salt and pepper and using parmesan


And now a traditional lasagna dish coming from Liguria, one of the region I adore.
As many of us knows, Liguria is the motherland of Pesto.
Basil, garlic, olive oil, pinewoods and parmesan and sardinia's pecorino.

Nooo, pesto is much more.
If you'd like to taste the real pesto you MUST come in Italy, being hosted from a ligurian family and then you can say "I know what pesto is!".
Because the pesto requires only basilico from Pra, local pinewoods and the world-beating extravirgin olive oil from taggiasche olives and all ingredients must be beat in a marble vase so called "mortaio".
And, often pasta will be cooked toghether with some potatoes and green beans finely chopped as shown.
But, unfortunately, I'm not from Liguria and I hadn't enough time to use my mortaio...so apologize me, I've used the mixer and here is my tip.

1. Put mixer's blade in the freezer before make pesto.
in this way basil leaves won't turn into a dark colour.

In this case I didn't use parmesan cheese but another Italian cheese (as people from liguria knows) called "crescenza" a soft, creamy and fresh cheese very smooth and delicate in taste.



And as final challenge something really new for me althought in the centre of my country there's this strange habit to taste a sort of sweet pasta noodles seasoned with sugar, cocoa, nuts, pecan and rhum.

In this case I thought about the consistency and use a round pasta to assemble my sweet lasagna.

I've deep pan fried some of these pasta circles and use the other one not fried to assemble a lasagna ready for the oven.

I've made at the same time a sweet bechamel sauce using the same dose of the savoury one, adding to the hot milk some sugar (about 3 tbs in 350 ml) and melting tabout 70 gr of dark chocolate.
My pasta for sweet lasagna was boiled in a sugar\water\lemon zests solution instead of the salted water.

I've divided the sauce into two parts, in one of this parts I added an egg and wisk quickly, anything in the other one

So I've assembled the fried pasta circle spreading some simple chocolate bechamel (part without egg) and then sprinkle some candied ginger completing the surface spreading some almonds.



For the other one (part with the egg) I've assembled in a ring-a-tarte pasta, chocolate bechamel, almonds finishing with some withe sweet bechamel and almonds.

daring chocolate hearts...a doubled challenge 1

The February 2009 challenge is hosted by Wendy of WMPE's blog and Dharm of Dad ~ Baker & Chef.We have chosen a Chocolate Valentino cake by Chef Wan; a Vanilla Ice Cream recipe from Dharm and a Vanilla Ice Cream recipe from Wendy as the challenge.

Chocolate Valentino

February’s challenge is a Flourless Chocolate Cake, Chocolate Valentino, inspired by Malaysia’s “most flamboyant food ambassador”, Chef Wan.

Recipe comes from Sweet Treats by Chef Wan

Preparation Time: 20 minutes

-16 ounces (1 pound) (454 grams) of semisweet chocolate, roughly chopped

- ½ cup (1 stick) plus 2 tablespoons (146 grams total) of unsalted butter

-5 large eggs separated

1. Put chocolate and butter in a heatproof bowl and set over a pan of simmering water (the bottom of the bowl should not touch the water) and melt, stirring often.

2. While your chocolate butter mixture is cooling. Butter your pan and line with a parchment circle then butter the parchment.

3. Separate the egg yolks from the egg whites and put into two medium/large bowls.

4. Whip the egg whites in a medium/large grease free bowl until stiff peaks are formed (do not over-whip or the cake will be dry).

5. With the same beater beat the egg yolks together.

6. Add the egg yolks to the cooled chocolate.

7. Fold in 1/3 of the egg whites into the chocolate mixture and follow with remaining 2/3rds. Fold until no white remains without deflating the batter.

8. Pour batter into prepared pan, the batter should fill the pan 3/4 of the way full, and bake at 375F/190C9. Bake for 25 minutes until an instant read thermometer reads 140F/60C.

Note – If you do not have an instant read thermometer, the top of the cake will look similar to a brownie and a cake tester will appear wet.10. Cool cake on a rack for 10 minutes then unmold.

My two cents

Being Daring Baker brings your soul through the barricates to make something you never dare before.

This is the reason why we challenged ourselves in a marvellous ice cream.

In this case I choose these tips David Lebovitz ice cream without the icecreamer performing his recipe.

One of my dream was eating a bucket of vanilla ice cream, smooth, silky and tasty watching TV, dressing a totally unsexy pigiama like Bridget Jones, singing romantic songs and whithout fatten, obviously.

And sometimes dreams come true, isn't it?

Not in this case.

It remains a dream due to a strictly hard diet I've broken just a little bit, not completely.

So my challenge was doubled by my will.

Just a little bite of this truly scromptious cake, a little bit deflated due to my over-size jelly-pan.

Soooo creamy and smooth and buttery and only a teaspoon of ice cream but I'm proud of myself 'cause in this way I've lost 5 of the 10 kilograms left from my three consecutively pregnancies!

And I'm proud of my little three devils too, they love chocolate like me and crushed my artistic shooting set in few minutes.

And now just invite you to have a look to the other fantastic creations using DB blogroll on my side-bar.

Guess who's the co-host on March challenge? :)))

DB challenge: my pizzaiolo's T-shirt and a "tafanario"

HEY HEY HEY!!!!

Before reading of tossing and tafanari I must explain.

the first night I've tossed only two crusts for photos and dinner and cooked them in my electric pizza oven, the red one proudly called tafanario from my friend Isabella (please, read below!).

But photos during the dinner didn't satisfied me, they were awful and dark.

The others were cooked the next da in the wood oven of my father in law, this is the reason why they are into the jellypan.

My father-in-law didn't allow to cook the pizza in the baking stone so I was obliged to use the jellipan.

and now....my version of a real tossed pizza.

I must apologize...I'm in a terrible late but I'm here for my personal october DB challenge.

As yuo've read in my post title being a pizzaiolo means having a pizzaiolo T-shirt.

white of course, with some advertising on front, possibly with some tomato stains and flour dusted.

And as an actress this is my picture in plastic pose tossing the dough.

It's too small too see me? Reallyyyyyyy?????

:)

Ok I was shaming and laughing whith my husband.

He wasn't able to catch the right moment so I had to toss and toss again spreading dough's pieces around my microscopic kitchen.

In this pic my expression is....I hope for this one!

Sooo I must confess that although we ad a lot of fun tossing the dough the other 4 dough balls were shaped without tossing.

For me and my family pizza is MARGHERITA or NAPOLI only tomato sauce, mozzarella cheese and fresh basil leaves.

This is the classic Margherita, adding salted anchovies it converts into a Napoli.

I know you're wondering what a tafanario is.

Is very difficult to explain, a friend of mine an Italian food blogger Isabella of deavoring with eyes use this invented term to indicate some cumbersome equipment rarely used and mostly regarding the kitchen.

This is my new tafanario and I'm very proud to introduce you my creature.

A real pizzaiolo oven with a stone too cook perfect pizza like having a wood stove

I must thanks this month host Rosa of Rosa's Yummy Yums.

Rosa is one of my favourite abroad blogger and I was happy for her invitation and sad at the same time for her and for all the DB partecipants.

I can only suppose how difficult is going ahead with a host when your cohost friend passes this is an additional reason to admirate Rosa and I can understand Glenna for her choice.

Sher is not here and can't enjoy her DB challenge with us.

Surely she's reading all the posts and enjoy from the heaven.

Goobye Sherrie.

Obviously all are invited to check others beautiful and luscious pizzas simply scrolling the DB blogroll, you can find it on my sidebar.

RECIPE SOURCE: “The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread” by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001.

ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.***************

~ BASIC PIZZA DOUGH ~Original recipe taken from “The Bread Baker’s Apprentice” by Peter Reinhart.

Makes 6 pizza crusts (about 9-12 inches/23-30 cm in diameter).

Ingredients:

4 1/2 Cups (20 1/4 ounces/607.5 g) Unbleached high-gluten (%14) bread flour or all purpose flour, chilled (- FOR GF: 4 ½ cups GF Flour Blend with xanthan gum or 1 cup brown rice flour,

1 cup corn flour,

1 cup oat flour,

1 ½ cup arrowroot, potato or tapioca starch + 2 tsp xanthan or guar gum)

3/4 Tsp Salt - FOR GF use 2 tsp

1 Tsp Instant yeast

1/4 Cup (2 ounces/60g) Olive oil or vegetable oil (both optional, but it’s better with)1

3/4 Cups (14 ounces/420g or 420ml) Water, ice cold (40° F/4.5° C)

1 Tb sugar - FOR GF use agave syrup

Semolina/durum flour or cornmeal for dusting

DAY ONE

Method:

1. Mix together the flour, salt and instant yeast in a big bowl (or in the bowl of your stand mixer).

2. Add the oil, sugar and cold water and mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough. On a clean surface, knead for about 5-7 minutes, until the dough is smooth and the ingredients are homogeneously distributed. If it is too wet, add a little flour (not too much, though) and if it is too dry add 1 or 2 teaspoons extra water.

NOTE: If you are using an electric mixer, switch to the dough hook and mix on medium speed for the same amount of time.

The dough should clear the sides of the bowl but stick to the bottom of the bowl.

If the dough is too wet, sprinkle in a little more flour, so that it clears the sides. If, on the contrary, it clears the bottom of the bowl, dribble in a teaspoon or two of cold water.

The finished dough should be springy, elastic, and sticky, not just tacky, and register 50°-55° F/10°-13° C.

Or2. FOR GF: Add the oil, sugar or agave syrup and cold water, then mix well (with the help of a large wooden spoon or with the paddle attachment, on low speed) in order to form a sticky ball of dough.

3. Flour a work surface or counter. Line a jelly pan with baking paper/parchment. Lightly oil the paper.

4. With the help of a metal or plastic dough scraper, cut the dough into 6 equal pieces (or larger if you want to make larger pizzas).

NOTE: To avoid the dough from sticking to the scraper, dip the scraper into water between cuts.

5. Sprinkle some flour over the dough.

Make sure your hands are dry and then flour them. Gently round each piece into a ball.

NOTE: If the dough sticks to your hands, then dip your hands into the flour again.

6. Transfer the dough balls to the lined jelly pan and mist them generously with spray oil. Slip the pan into plastic bag or enclose in plastic food wrap.

7. Put the pan into the refrigerator and let the dough rest overnight or for up to thee days.

NOTE: You can store the dough balls in a zippered freezer bag if you want to save some of the dough for any future baking. In that case, pour some oil (a few tablespooons only) in a medium bowl and dip each dough ball into the oil, so that it is completely covered in oil. Then put each ball into a separate bag. Store the bags in the freezer for no longer than 3 months. The day before you plan to make pizza, remember to transfer the dough balls from the freezer to the refrigerator.

DAY TWO

8. On the day you plan to eat pizza, exactly 2 hours before you make it, remove the desired number of dough balls from the refrigerator.

Dust the counter with flour and spray lightly with oil.

Place the dough balls on a floured surface and sprinkle them with flour.

Dust your hands with flour and delicately press the dough into disks about 1/2 inch/1.3 cm thick and 5 inches/12.7 cm in diameter.

Sprinkle with flour and mist with oil.

Loosely cover the dough rounds with plastic wrap and then allow to rest for 2 hours.

Or8. FOR GF:

On the day you plan to eat pizza, exactly 2 hours before you make it, remove the number of desired dough balls from the refrigerator.

Place on a sheet of parchment paper and sprinkle with a gluten free flour.

Delicately press the dough into disks about ½ inch/1.3 cm thick and 5 inches/12.7 cm in diameter. S

prinkle the dough with flour, mist it again with spray oil.

Lightly cover the dough round with a sheet of parchment paper and allow to rest for 2 hours.

9. At least 45 minutes before making the pizza, place a baking stone on the lower third of the oven. Preheat the oven as hot as possible (500° F/260° C).

NOTE: If you do not have a baking stone, then use the back of a jelly pan. Do not preheat the pan.

10. Generously sprinkle the back of a jelly pan with semolina/durum flour or cornmeal. Flour your hands (palms, backs and knuckles).

Take 1 piece of dough by lifting it with a pastry scraper.

Lay the dough across your fists in a very delicate way and carefully stretch it by bouncing it in a circular motion on your hands, and by giving it a little stretch with each bounce. Once the dough has expanded outward, move to a full toss.

Or10. FOR GF: Press the dough into the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough).

NOTE: Make only one pizza at a time.

During the tossing process, if the dough tends to stick to your hands, lay it down on the floured counter and reflour your hands, then continue the tossing and shaping.

In case you would be having trouble tossing the dough or if the dough never wants to expand and always springs back, let it rest for approximately 5-20 minutes in order for the gluten to relax fully,then try again.You can also resort to using a rolling pin, although it isn’t as effective as the toss method.

11. When the dough has the shape you want (about 9-12 inches/23-30 cm in diameter - for a 6 ounces/180g piece of dough), place it on the back of the jelly pan, making sure there is enough semolina/durum flour or cornmeal to allow it to slide and not stick to the pan.

Or11. FOR GF: Lightly top it with sweet or savory toppings of your choice.

12. Lightly top it with sweet or savory toppings of your choice.

Or12. FOR GF: Place the garnished pizza on the parchment paper onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for about 5-8 minutes.

NOTE: Remember that the best pizzas are topped not too generously. No more than 3 or 4 toppings (including sauce and cheese) are sufficient.

13. Slide the garnished pizza onto the stone in the oven or bake directly on the jelly pan. Close the door and bake for abour 5-8 minutes.

Or13. FOR GF: Follow the notes for this step.

NOTE: After 2 minutes baking, take a peek.

For an even baking, rotate 180°.If the top gets done before the bottom, you will need to move the stone or jelly pane to a lower shelf before the next round.

On the contrary, if the bottom crisps before the cheese caramelizes, then you will need to raise the stone or jelly.

14. Take the pizza out of the oven and transfer it to a cutting board or your plate. In order to allow the cheese to set a little, wait 3-5 minutes before slicing or serving.

M&M's Mafalde e mufuletti e anche un pò di cioccolata (in english below)

Ho fatto un pò di confusione nei giorni scorsi postando il panello con l'uva per il Worl Bread Day in netto anticipo sulla data ufficiale.

Zorra mi ha invitato a ripostare il tutto per il 16 ma io che sono testarda come un mulo ho deciso di cambiare proprio genere.

E così eccomi alle prese con due dei panini tipici della mia regione, la sicilia (lo riscrivo ma lo sanno anche i sassi da dove vengo).

In sicilia il pane è fatto quasi esclusivamente con la semola rimacinata di grano duro e sa di grano (come dire che il vino è fatto con l'uva :)).

I semi di sesamo poi sono quasi una costante del pane siciliano.

Fortunatamente ancora nella mia regione si conserva l'abitudine di comprare il pane dal fornaio piuttosto che al supermercato e la mattina presto le vie delle città profumano di buono e di caldo.

Due sono i panini tipici (ce ne saranno sicuramente anche altri, please se vi vengono in mente segnalatemelo).

Le mafalde, il panino a forma di "S" con i semi di sesamo e i mufuletti.

Se le mafalde vengono vendute tutto l'anno i mufuletti si trovano nel periodo di S. Martino (11 novembre) se volete più notizie della festa di S. Martino allora ecco il magico wikipedia in aiuto

Googlando invece ho trovato ben due leggende : qui e qui

Oltre al fatto che San Martino tra le altre cose sarebbe anche il protettore dei cornuti, non chiedetemi perchè...non ho trovato alcuna notizia in merito e poi...come dire... l'argomento non mi riguarda :D

Il mufuletto é un panino morbido fatto appunto con la semola di grano duro con l'aggiunta dei semi di finocchio o di anice (da noi l'anice viene anche chiamato cimino non chiedetemi perchè) rotolato nella semola il che gli da quell'aria polverosa.

Si mangia caldo condito con olio e sale (e anche tutta un'altra serie di schifezzuole tipo sarde salate, pecorino, origano...pane cunzato insomma o pane a tirichitolla come dice mia nonna Enza).

Siccome però sono anche una gran golosa e per me il panino si associa al salame ho voluto unire l'utile al dilettevole e che salame sia...:D

La ricetta dei mufuletti, su segnalazione di Claudia, l'ho trovata nel blog di Giovanna, quella delle caramelle

La copio e incollo anche qui.

Sono pagnottelle impastate con:

600 farina gialla (rimacinato)
30g lievito di birra,
300g acqua
poco olio
sale
semi di finocchio

Il segreto è quello di impastare a lungo a mano, almeno 30 minuti. Lasciar lievitare l'impasto per 1 ora , formare delle palline e passarle nella farina gialla facendo in modo che ne rimanga uno strato sottile attaccato, lasciar lievitare ancora un'ora. Fare dei tagli non molto profondi con una coltello dalla lama affilata sulle pagnotte e infornare nel forno caldissimo.

Io ho lievemente modificato la quantità di lievito mettendone 10 gr scarsi e al posto dei semi di finocchio ho messi quelli di anice, il cimino appunto.

Inoltre ho spennellato sulle mafalde una mistura di olio e acqua emulsionati oltre ai semi di sesamo.

Ho anche usato ilmio solito accorgimento.

Ho formato i panini e li ho messi a lievitare nel forno spento con un recipiente con acqua calda a piano inferiore.

Ho poi acceso il forno senza aprire lo sportello e ho portato a temperatura (180-200)

Il salame di cioccolata è un must.

Una di quelle merende golose e irrinunciabili.

Una superbomba calorica.

Personalmente uso la ricetta di Babette1960 del forum di Coquinaria e ve la raccomando caldamente, mai mangiato un salame di cioccolata così buono.

Certo leggero non è ma con il fatto che si può conservare in freezer potete anche mangiarne una fettina per volta...sempre se vi riesce :)

Purtroppo in questo momento non posso linkare la ricetta perchè credo che il forum sia in manutenzione.

Però prometto di farlo al più presto.

AGGIORNAMENTO

Coquinaria è tornato disponibile e pertanto vi invito a leggere la ricetta del salame di cioccolato di babette qui

Per quanto mi riguarda la migliore che io abbia mai provato.

In English, please

As you know today is the World Bread Day.

And I'm honouring it with some tipical bread of my Sicily where almost all the bread is made with durum wheat flour, a rough flour that give to the bread the unique smell of mature wheat.

One is called mafalda, is the roll snake-shaped with the surface entirely covered of sesame seeds.

The other one is so called mufuletto a tender roll made widely in my region on this period and for the St Martino feast (11th november).

Here in Italy there are two legends on this saint.

One of this related to the wine and one to the indian summer here is the link to wikipedia.

St. Martino is the patron saint of the wine and...cuckold, I don't know why don't ask me :D

My region early in the morning smells of bread. We have a lot of bakery so this is one of my best memory of my teen period.

You can find some other tipical sicilian bread\brioche here (in wich I've used the no knead method), here and here .

Soooo, this recipe is from another sicilian blog Giovanna di Caramelle non ne voglio più, here is the link, I'll try to translate for you.

Obviously my mafalde were made with the same dough changing the shape and sprinkling surface with an oil\water mix and sesam seeds.

600 gr durum wheat flour

30g natural yeast (you can convert with the quantity of istant yeast according to your habits)

300g warm water

3 tbs olive oil

salt

anise seeds (just 2 ts or less)

Only one is the secret for a perfect roll.

Kneading kneading kneading at least for 30 minutes!

Melt the yeast in the water and then knead the mixture with flour, then add the salt ad oil (never knead the yeast mixture toghether with salt and oil!).

Let the dough become silky and smooth, if your flour needs more water you can add it 'cause the water quantity is up to the flour type.

Let the dough raise till it doubled in volume and shape the rolls.

Mufuletti rolls must be rolled in additional flour just to gain a "dusty" look.

The rolls must raise again for 1 hour in a warm place (not hot) and bake them in the oven at 180-200° C putting into the oven a pan filled with hot water.

And I have a secret.

I put the shaped rolls into the oven not turned on to raise toghether with the hot water pan in the bottom rack.

The after they raised I switch on the oven with rolls in.

Try it!

Unfortunately I can't publish here the chocolate salami recipe because the origin forum is under manteinance.

Sorry.

I'll do a new post for this as soon as possible, I promise...

DB challenge a tasty hazard for my teeth

LAVASH CRACKER
Recipe Reference: The Bread Baker's Apprentice: Mastering The Art of Extraordinary Bread, by Peter Reinhart. Ten Speed Press, Berkeley, CA. Copyright 2001. ISBN-10: 1-58008-268-8, ISBN-13: 978-158008-268-6.

Here's a simple formula for making snappy Armenian-style crackers, perfect for breadbaskets, company and kids...

It is similar to the many other Middle Eastern and Northern African flatbreads known by different names, such as mankoush or mannaeesh (Lebanese), barbari (Iranian), khoubiz or khobz (Arabian), aiysh (Egyptian), kesret and mella (Tunisian), pide or pita (Turkish), and pideh (Armenian).

The main difference between these breads is either how thick or thin the dough is rolled out, or the type of oven in which they are baked (or on which they are baked, as many of these breads are cooked on stones or red-hot pans with a convex surface)...

The key to a crisp lavash,...is to roll out the dough paper-thin.

The sheet can be cut into crackers in advance or snapped into shards after baking. The shards make a nice presentation when arranged in baskets.

Makes 1 sheet pan of crackers*

1 1/2 cups (6.75 oz) unbleached bread flour or gluten free flour blend (If you use a blend without xanthan gum, add 1 tsp xanthan or guar gum to the recipe)
* 1/2 tsp (.13 oz) salt
* 1/2 tsp (.055 oz) instant yeast
* 1 Tb (.75 oz) agave syrup or sugar
* 1 Tb (.5 oz) vegetable oil
* 1/3 to 1/2 cup + 2 Tb (3 to 4 oz) water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, or kosher salt for toppings

1. In a mixing bowl, stir together the flour, salt yeast, agave, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tb of water, but be prepared to use it all if needed.

2. For Non Gluten Free Cracker Dough:
Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should pass the windowpane test (see http://www.wikihow.com/Determine-if-Bre … ong-Enough for a discription of this) and register 77 degrees to 81 degrees Fahrenheit.

The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), satiny to the touch, not tacky, and supple enough to stretch when pulled.
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.

or2. For Gluten Free Cracker Dough:
The dough should be firmer than French bread dough, but not quite as firm as bagel dough (what I call medium-firm dough), and slightly tacky.
Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil.
Cover the bowl with plastic wrap.3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).

4. For Non Gluten Free Cracker Dough:
Mist the counter lightly with spray oil and transfer the dough to the counter.
Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches.
You may have to stop from time to time so that the gluten can relax.
At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes.
When it is the desired thinness, let the dough relax for 5 minutes.
Line a sheet pan with baking parchment.
Carefully lift the sheet of dough and lay it on the parchment.
If it overlaps the edge of the pan, snip off the excess with scissors.

or4. For Gluten Free Cracker Dough:
Lay out two sheets of parchment paper.
Divide the cracker dough in half and then sandwich the dough between the two sheets of parchment.
Roll out the dough until it is a paper thin sheet about 15 inches by 12 inches.
Slowly peel away the top layer of parchment paper.
Then set the bottom layer of parchment paper with the cracker dough on it onto a baking sheet.


5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf.
Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way.

If you want to precut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough.
You do not need to separate the pieces, as they will snap apart after baking.
If you want to make shards, bake the sheet of dough without cutting it first.

5. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).

6. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes.
You can then snap them apart or snap off shards and serve.


MY TWO CENTS

As non celiac I was very worried about making a dough with a gluten free flour mix, that was a little bit expensive too.
For 1 kg I've payed almost 7 euro!!!

I didn't find the gum and this improved my concerns.

Last but not least here we have istant yeast and fresh yeast being not so confident with the istant one I've prefered use the fresh one adapting the dose to my experience.

What a big mistake!

I've not thought about the gluten free flour so the dough punished me and it didn't arise althought I've waiting for it for almost 3 hours.

Ok, I'm KO!

But I've lost the battle not the war! and I'm a warrior....

Soooo...did you read????

The key to a crisp lavash,...is to roll out the dough paper-thin.

But...where damn is my rolling-pin???
It doesn't matter :D
May I introduce you one of the best white wine from my region?
The sicily.


This is the best I achieved from my dough but...it won't be enough unfortunately.


I have to thank for the rest of my life the DB challenge, those are my findings simply open my kitchen cupboard.

jars and jars of spices and herbes
Some of them lost there 3 years ago!!!
Since my house moving...what a shame.


And I'm proud to my fresh herbs too.
In this shot I'm showing you sage, rosemary and marjoram



my crackers didn't arise even in the oven and had a beautiful bronish color so I was a little be more hopeful and wait till they were slightly warm to break into the double circle.

It works perfectly as you know!
And the smell has called my children going around the oven like little sharks.


As dip I've used two vegetable preserves.

One of sweet peppers yellow and red in colours and a red onion preserve dressed up with some drops of balsamic vinegar and made more tasty using the salt you've see above one of the best culinary gift I've ever received.

During this passionate year in my kitchen I experimented some tips making preserves, all kind of preserves.

It is mandatory they have a brief boiling and rest over night.
This help to tasty the sugar and melt all the flavours.

On the next day you can cook your preserve and put into sterilized jar or use fresh as dips.

For the peppers I've sliced finely the peppers washed and dried.
Put in a deep pan toghether with a red hot chilli peppers of more if you like, two tbs of white vinegar and the half in amount of sugar and put on the flame for a brief boil.

Rest for overnight and then boil to thickness, put in sterilized jar.
Usually I use this preserve with tasty cheese or bolied meat (but never say this to a veggie!)

The red onion preserve.
Put the sliced red onion in a deep pan toghether with a laurel leaf, two tbs of white vinegar or balsamic one as I made, half in amount of sugar and some pepper.
As I use this as dip I've add some salt fumeè.



the result?
A wonderful taste but hard like a stone.
Please someone call my dentist!

Anyway I'm convinced that something worked wrong so I'm going to test it again using both flours and roll my dough thinner.

I must thanks Shellyfish and Natalie our host for this month.

Don't forget to take a look of the other wonderful creations on DB Blogroll on my sidebar.
We are many people but we are funny and all of us has felt in love with this great idea of DB challenge.

Looking forward next challenge.
Enza