The recipe for a genuine, ancient, healthy, super tasty snack (or breakfast)! And full of memories
Once upon a time bread, butter and sugar. And there is still! As still resists the eternal delicious tender with bread and Nutella (or other delicious chocolate creams on the market today) and bread, butter and jam.
Bread, butter and sugar and the grandmother
Bread, butter and sugar is the snack that our grandmother presented us at 4 pm, perhaps supplementing it with a nice glass of milk. Or at breakfast. Naturally, slack bread, or without salt, the most suitable for a sweet filling. Also known as Tuscan bread, sciapo bread is widespread in central Italy, particularly, in addition to the aforementioned Tuscany, in the Marche region. If you live in areas where salt-free bread is hard to find, they can be a valid alternative rusks: the disadvantage is that the rusk deprives us of the crumb, the soft part of our slice of bread, where the butter sinks and absorbs the sugar better. Another alternative may be the cassette bread.
Bread, butter and sugar: the recipe
Difficulty: very easy Preparation time: 2/3 minutes approx
2 slices of sciapo bread butter q.b. granulated sugar q.b.
First we take out the butter from the fridge, so that, at room temperature, it softens to be easier to spread on the bread. We take a loaf of sciapo bread and cut it in half vertically, so as to have the widest part available from which to cut two nice large slices. With a butter curl we do, in fact, some curls of butter, which will be deposited on the slice of bread and spread with the help of a knife, or other suitable kitchen tool, until it is completely covered. At this point, with a teaspoon, pour the sugar over the butter and with the same knife spread it gently over the whole slice. Now we can overlap the two slices in a single sandwich, or, if we prefer, keep them separate and eat them one at a time.
Let's start with bread, which by itself should be vegan by default, since the ingredients are flour (of any kind), water, yeast and, not always, salt. However, as we know, other ingredients are often added, such as lard, which are not vegans (or even vegetarians). So first make sure you are using a bread that contains nothing that conflicts with a veg diet. We replace the butter with the vegetable margarine, which among other things being softer spreads itself more easily and uniformly. And finally the sugar: here too we must be careful. Prefer it beet sugar to that of cane: the first is certainly vegan, the second may not be vegan because products of animal origin are used in the refining process.
Of course nobody forbids us to use wholemeal bread, if you prefer it, perhaps combined with wholemeal cane sugar. Or we can toast the bread (especially if it is a loaf of bread) and then spread the butter and sugar.
Pan Dalì is a typical Catalan bread renamed in honor of the surrealist painter. Its first name is Pan de Crostons, due to the crunchiness of its crust
In Barcelona they call it Pan de Crostons, but everyone also knows him as Pan Dalì. The reason must be sought in the crush that the Figueres surrealist painter it was taken for this type of three-pointed bread typical of Catalonia. As you can guess from the first name, the other peculiarity, in addition to the shape that reminds a bullfighter's hat, is the crust: "crostons", in fact, in Catalan means "croutons". Why plural? Because the ends of the triangle are the most crunchy part.
Because the Pan de Crostons is also called Pan Dalì
The food for Dali was a real obsession. "My painting is gastronomic, spermatic, existential". To bread, then, he always reserved a leading role in many of his works. But the one for the Pan de Crostons was a real shock. He had it as a child and accompanied him throughout his life. It is he himself who recounts it: «The bread I often put on my head is a hat with which I presented myself at home when I was six years old. I emptied a Pan de Crostons, this form of three-pointed Catalan bread, and I put it on my head to amaze my parents ". A passion that when he transformed his house into a self-celebrating museum, he had it upholstered a wholewall of the Galatea Tower with plaster casts, still visible, in the shape of Pan de Crostons. From that moment it was renamed Pan Dalì.
The peculiarities of this Catalan bread
It is a white bread, based on wheat flour stone ground e mother yeast. Once tasted, you immediately understand why the artist fell in love with it. It could be defined a "sound" bread. With a golden color, just a light pressure to make it issue a well audible croc. To this particular crunchiness corresponds, then, a distinctly toasted flavor. The dough is very simple. The difference is made, in addition to the unique form of its kind, the long leavening and the Slow cooking in particular ovens with a stone base. For those who want to try doing it at home here are the ingredients and the recipe of the La Torna oven which is located inside the Santa Caterina Market in Barcelona.
Ingredients for three loaves of 600 grams
1 kilo of medium strength wheat flour 600 grams of water 250 grams of sourdough 10 grams of salt
Sift the flour, add the sourdough and knead, pouring a little water at a time. The last 50 grams should be dosed according to the absorbent capacity of the flour used. Then add the salt. Once obtained a homogeneous mixture eslightly elastic, put it in the fridge for 12 hours. The next day, bring it back to a temperature between 23 ° and 24 ° C and divide it into three round loaves. At this point work the dough to give it the right shape. You will go from having one in your hands first bowler, then a bullfighter hat.
Squeeze the dough with your hands, creating a border of about 4-5 centimeters, leaving a small mound in the middle instead. That's how the bowler is formed. Next, pull the edges until you get one triangular shape. For each point, bend the right edge over the left, then position the cutting hand and press the dough at the base of the new triangle that has formed. Thus the bullfighter's hat is obtained. Leave to rest another hour. Bring the oven, possibly equipped with refractory stone, at a temperature of 210 ° C. Before baking, sprinkle the bread with a little flour and lay the dough on the stone. Cooking times vary between 50 and 60 minutes depending on the power of the oven.
Here are the recipes of chef Antonio Paolino made with the special flours of Schär, the South Tyrolean brand specializing in gluten free products
Who thinks that flours and products gluten free are a relatively recent phenomenon, fueled by scientific advances and increasing consumer attention, they are mistaken. These products and the crops from which they derive actually sink their long roots in Italian history and traditions, long before we started talking about celiac disease is food intolerance. Yes, because the so-called minor cereals such as millet and oats, together with the pseudocereals such as buckwheat, have for centuries been protagonists on the tables of the boot, especially in the alpine areas, as an important complement to a diet substantially based on cheeses, game and products harvested from the forest. Agricultural historians know it well, and they know it just as well Schär, a South Tyrolean brand established in 1981 in Postal, in the province of Bolzano, which decided to start the project as part of its commitment to the gluten-free diet Re-Cereal, dedicated precisely to the rediscovery and enhancement, also in technological terms, of these precious, ancient crops.
Gluten-free flours in Italian history
"As in all families, the coexistence of millet, sorghum and oats must not have been easy, not to mention the buckwheat that was typical of the family, that of the triticum, was not, with knowing brothers like wheat, barley and spelled." That's how Professor Danilo Gasparini, professor of History of Agriculture and Food History at theUniversity of Padua, introduces the question linked to the cultivation of naturally gluten-free products in the context of the domestication of cereals. "The development of these crops – he explains – begins in the early Middle Ages, when the population growth led to the anthropization of the Alpine and Apennine areas. THE'oats, for example, was imported from Central Europe and of Asian origin: it was considered by the Romans a sort of degeneration of wheat, and found a place in mixture breads in the serious moments of famine; or it was used to make pultes, polenta, with almond milk. The mile, instead, it was the most consumed cereal throughout the Middle Ages and most of the modern age, until the arrival of maize. Its use was decisive in times of famine, used both as a base for the polenta, and as a flour in bread making. And then there is the story of the buckwheat, which already intrigues by the name. Originally from Asia, arrived in Germany via the Black Sea, it spreads especially since the modern age in the Alpine arc, to then invade the countryside and plains up to the Apennines. His cultivation will then retire in the alpine areas, from the Cadore to the Tyrol to the Valtellina, where it will become a fundamental element of the gastronomic tradition .
The Re-Cereal research
Becoming aware of how these crops, alternative or marginal only to appearance, have in fact marked our history convinced Schär to invest in an important project carried out in the brand's Research and Development laboratories in Trieste. Launched in November 2016, and destined to last until July of this year, Re-Cereal aims at recovery and to the development of so-called minor cereals and buckwheat, through genetic improvement activities and optimization of agronomic and grain processing techniques. "From the transformation of these products we can get flour, flakes or bran rich from a nutritional point of view and absolutely tasty from a sensory point of view -, stresses the doctor Polenghi Ombretta, food technologist at the head of Schär's research and innovation department. – Some varieties identified in the laboratory have proved to be more suitable to achieve a certain effect on the finished product, in terms functional, sensory is nutritional. For example, the impact of flours obtained from different varieties of millet and buckwheat on a series of bread prototypes was studied; in this regard it has been shown that the seeds of some varieties have a better effect on the bread obtained, not only from the point of view of taste, but also as regards the smell, consistency and homogeneity of the crumb .
Some points to clarify about gluten-free products
Needless to turn around for too long: the ever increasing attention given to the "gluten-free" universe in recent years has led to greater popularity of these products, from pasta to biscuits, from leavened to flour; but also, unfortunately, to a series of incorrect information that have made their way among public opinion as real urban legends. "In many, for example, they are convinced that gluten hurts regardless, regardless of allergies or intolerances; others, on the other hand, think that gluten-free products are generally more caloric: in both cases we are faced with beautiful and good falsehoods -, comments the nutritionist Elena Dogliotti. – What is important to understand is that a gluten-free product can be fundamental for those suffering from celiac disease or for those who are subject to intolerances, and at the same time can represent one of the many, possible food alternatives for the rest of the population. There are those who choose it for need, therefore, and those who choose it for the taste of trying something different: two different positions, but both more than legitimate . Yeah, but on the flavor front? If once gluten-free foods were considered a little punitive, because they are not tasty or with non-ideal consistencies, today it is no longer the case. Rather. Schär, for example, has gradually perfected his proposals, ranging from biscuits to bread, from rusks to flour, sold as a mix designed specifically for different preparations. Be careful, though: the absence of gluten requires that the flours in question are used in a slightly different way than the most common types of wheat. Here are two precious ones recipes of the chef Antonio Paolino to prepare a good home too 100% gluten free bread.
Bread with Buckwheat flour
400 g of Mix-B Schär 60 g of Mix It Rustico Schär 60 g of buckwheat flour 12 g of fine salt 15 g of extra virgin olive oil 10 g of granulated sugar 470 g of warm water 18 g of baking powder
In the bowl of a planetary mixer equipped with a hook, combine the Mix B flour, Mix It Rustico, buckwheat flour, hot water, granulated sugar and baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.
Bread with Integral Rice flour
400 g of Mix-B Schär 120 g of brown rice flour 18 g of fine salt 20 g of extra virgin olive oil 10 g of granulated sugar 420 g of warm water 22 g of brewer's yeast
In the bowl of a planetary mixer equipped with a hook, combine the flour mix b, the rustic mix, the rice flour, the hot water, the granulated sugar and the baking powder. Operate the planetary mixer to form the dough. It will take about 5 minutes. Add the extra virgin olive oil and allow it to absorb. Finally add the salt and add to the mixture. Form the spheres from about 50 g. and let them rise for about 2 hours. After cooking, bake at 170 degrees C. For about 20 ’.