Ultima avventura tra i fuochi del mio antro, dove lontano è ugual destino dei golosi che fu nel Purgatorio del Dante la sesta cornice… qui si gode con la vista, con l'olfatto e con la lingua, per arrivare al completo satisfaction of all senses, where boredom is banned for an hour at least.
The preparation in question is a remake already repeated many times to my guests and published in the past on this space ( if you want to visit Click Here ).
This time I will direct my recipe, for which I have reached the optimum after years of trial and that I want to share.
400 g di farina "00".
400 g di farina di semola rimacinata.
200 g di manitoba.
70 g di burro
Poco meno di ½ bicchiere di olio d'oliva extravergine.
4 cucchiai di zucchero.
1 cucchiaio raso di sale
25 g di lievito di birra.
250 ml di latte.
Water qs
Start dissolve the yeast in a cup with lukewarm water (34 ° C) and add two spoonfuls of sugar. Mix the flour into a large container and a mound. In the space gained Add butter in small pieces, the dissolved yeast and begin to incorporate the flour from the sides of the fountain. Add two glasses of milk, two spoonfuls of sugar and oil. Continue to incorporate the flour until the mixture is homogeneous and above does not come off easily by hand. In the event you need more liquid, which is very likely, gradually add more water warm up to full incorporation of the flour mixture. If you were to go overboard with the liquid, just add more flour to resolve the misunderstanding. Only now you can add salt. Remove the dough from the bowl and knead by hand with energy on a clean, flat surface. You have to be a strong pressure, and re-tearing the dough, they alter the direction with each movement. At this stage we can with the liquid, the movement and the moderate heat, to form the gluten, which will serve to make the dough elastic. Continue kneading for no more than 15/20 minutes.
After kneading, place the dough on a floured container. Massaged Oil the top, cover with a cloth and place the container in a warm place. My experience has led me to cut the rising time by placing the container near a heat source is not excessive. In one hour and 15 minutes the dough has doubled in volume. Using a sharp knife, cut the dough to ⅓. Flour the work surface and flatten using a rolling pin until you reach a thickness of ½ inch. Place the thin sheet of dough on a baking sheet and try to embed the edges of the rest. Leveled its thickness uniformly exerting pressure on them with more depth to one with less. Without this step, very important for perfect cooking, brush con latte la superficie e fate lievitare per un'altra ora circa. Passato questo tempo, durante il quale avrete portato alla temperatura di 180/190° il forno, potete iniziare a condire la vostra focaccia senza includere il formaggio e porla in cottura per 15/20 minuti o fino a che non si siano appena dorati i bordi.
Descritti i procedimenti per come io effettuo questa preparazione gastronomica passiamo ai condimenti.
In questo post vorrei descrivere quest'ottima variante presa da un piato tipico della cucina catanese, alla norma, che sia esso un piatto di fumanti maccheroni o una focaccia non vi è alcuna differenza.
Per i condimenti sarete you according to your needs to quantify:
Eggplant.
rustic tomato sauce.
extra virgin olive oil for frying.
cheese stringy.
Ricotta salata.
Basil.
Salt
recovering from the second rising in the pan. Cut the eggplant into thin slices and fry in an inch extra virgin olive oil. Salandole them aside. Take rustic tomato sauce and pour into a bowl, then add salt. Now add the sauce and sprinkle raw sull'impasto helping with a spoon so as to cover the entire surface without exaggeration. Too wet you risk slowing down the top cooking. Bake for 15-20 minutes at 180/190 ° C by checking the bottom often. After reaching the appropriate cooking out the pan from the oven and place the slices of eggplant covering all areas. Add the cheese, which in the meantime you cut into small pieces, and bake further for the time needed to complete the merger. Remove from the oven and before serving the grated ricotta cheese and chopped basil. Add a little olive oil and the game is done.
The same procedure applies to other variations just by changing the dressing as I did in my last culinary adventure.
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| Focaccia traditional to Messina to see the recipe Click Here |
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