Tag: Bari

Focaccia from Bari with cherry tomatoes and olives, Mediterranean authenticity and Apulian tradition in a single bite – Italian cuisine reinvented by Gordon Ramsay

In the heart of local tradition, the focaccia from Bari with cherry tomatoes and olives it’s a typical Apulian dish, exquisite and tasty. His very soft original recipe it offers different consistencies, thanks to a balanced mix of ingredients, a true hymn to Mediterranean taste. THE cherry tomatoeswith a sweet and intense flavour, combine with olivesgiving the focaccia a unique flavor profile, providing an irresistible specialty to share with friends and family.

Advice

When kneading the dough, ensure a smooth and elastic consistency, dedicating the necessary time for a complete leavening. This dish is perfect as an appetizer or accompaniment during an outdoor summer lunch, with friends and family gathered around a convivial table. His freshness and Mediterranean flavours make it particularly suitable for the warmer seasons. For an extra touch, you can customize the focaccia adding ingredients such as rosemary, caramelized onion or cheese, thus creating a unique variant. Finally, to get the characteristic Apulian flavourwe recommend the use of a quality extra virgin olive oil, preferably from Puglia, to preserve and preserve a note of true authenticity.

Baked ice cream? It exists and was born in Bari. The recipe – Italian Cuisine

It was invented in the 1930s by a pastry chef from the city, Felice Lippolis. Its preparation was very complex and long. Here is the recipe in a simplified version to make at home

Baked ice cream does it seem an oxymoron, a juxtaposition of two expressions that mean the opposite of the other? For the people of Bari this is not the case: baked ice cream really exists, and it was created by a pastry chef, Felice Lippolis, which in the 1930s owned a shop in what is now Piazza Luigi di Savoia. Its creation was officially presented at the first edition of the Fiera del Levante, in 1930, immediately enjoying great success. And, since then, it became the workhorse of the Lippolis pastry shop.

It is a very complex preparation. The baked ice cream is composed of two slices of sponge cake cut into a square shape, which enclose the "bread ice cream", made with Altamura bread and obtained by boiling burnt wheat flour, as reported by the site barinedita.it. This stuffed "biscuit" was frozen, then, once removed from the freezer, it was covered with a batter, fried and frozen again. When serving the customer, the pastry chef added one layer of meringue and bake it for a couple of minutes, so that the meringue solidifies and the ice cream inside softens. The final touches were the candied fruit and the caramel or chocolate sauce, added as topping.

Over the years, baked ice cream, also because of the long and complex preparation, has no longer been offered so frequently (although in various pastry shops, not only from Puglia, it can still be found). But, in Bari, a saying remains: «Spìitte ca mò hann’a menì the frosts do furne (Wait until the ice cream comes in the oven now) . It is still used today to invite the interlocutor to stay and chat a little longer, waiting for something singular and exceptional.

And here's one simplified recipe to prepare it.

Ingredients

A kilo of ice cream with a strong taste, such as coffee, 25 grams of icing sugar, 4 egg whites, sponge cake to taste, liqueur to taste

Method

Prepare the sponge cake following the traditional recipe or buy it ready. Cut it into many rectangles or squares, with the side of about 10 centimeters, then arrange them on a baking sheet and brush them with your favorite liqueur. Leave in the freezer for an hour. Take the sponge cake squares out of the freezer and spread the ice cream on it, with a spatula or ice cream peeler, put back in the freezer for another hour, until the ice cream hardens well. A few minutes before serving, whisk the egg whites with a pinch of salt and add the icing sugar, one tablespoon at a time. Cover the ice cream with a square of sponge cake and with the mixture and place in the hot oven, with the double function of heat and grill. Leave to cook for two or three minutes, and turn off as soon as the meringue starts to turn golden. Serve immediately.

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Grandma Carmela's focaccia recipe from Bari – Italian Cuisine

Grandma's Bari focaccia recipe: a delicious gift to be together even from afar (in the days of the coronavirus)

Grandmother Carmela stay home, a Mola di Bari. To keep us company and allow us to spend a few hours engaging in a fun and useful activity, he gave us the recipe of his Bari focaccia.

Mrs. Carmela has 97 years old and still today it is the heart of the family, always attentive and on the piece, think that these days he has forbidden his niece to access the home by the hairdresser, explaining that "it is not safe" (good grandmother)!

And we have tried to carry out his recipe in Milan these days, naturally at home.

Bari focaccia: Nonna Carmela's recipe

Nonna Carmela claims that the cook's scales are the hands, that's why we tried to transform "her hands" into doses so that you can replicate her wonderful focaccia. These are the doses for 2 focaccias.

Ingredients
1 kg type 0 ancient wheat flour
750 ml of warm water
1 cube of brewer's yeast
1 tablespoon of sugar
2 large tablespoons of salt
1 red onion from Acquaviva delle Fonti
15 cherry tomatoes
oil, salt and oregano to taste

Method

Dissolve the yeast in a little warm water with the sugar.
Pour all the flour and the mixture of water, yeast and sugar into a large bowl. Start to knead slowly incorporating all the flour and adding the remaining water, little by little. Finally add the salt and knead the dough vigorously until it is soft to the touch.
Cover with plastic wrap and let rise for about 3 hours at room temperature.

Once leavened, divide the dough into two portions and roll it out, strictly with your hands, into two well-oiled trays with extra virgin olive oil. In one you will put cherry tomatoes, oil, oregano from Murgia and leccine olives, in the other the onion cut into slices and seasoned with oil, salt and pepper.

Meanwhile, heat the oven to 250 degrees, bake and cook for about 20 minutes making sure that the base of the focaccia is well cooked.

We prefer it crunchy, if it is the same for you, keep it in the oven a few more minutes.

Text by Romina Ciferni

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