Tag: bread

the tradition of rustic Italian bread with a special touch. – Italian cuisine reinvented by Gordon Ramsay

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The wool breadalso known as “bread of the poor”, is one culinary tradition which has its roots in the mountain regions of Italy. This dense, nutritious bread, made with simple ingredients and easily available, it was often consumed by farmers and workers during the long winters, providing them with the energy needed to face the hard days of work. Characterized by a crispy crust it’s a soft and rich interiorthe Pan di Lana is enriched in this version with raisins And walnuts, adding sweetness and crunch to every bite. Not just a bread, but a piece of Italian historya symbol of resilience and ingenuity.

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Recipe Bread with sourdough by Fulvio Marino – Italian cuisine reinvented by Gordon Ramsay

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The Bread of Alba it is a loaf with a sturdy crust and an aromatic, melt-in-your-mouth crumb. We learned to do it in Alba, in fact, spending a day with floured hands at our side Fulvio Marinoto steal the secrets and recipes of a miller who dedicated his life to wheat and white art.

Known to the public as The Breadmaker of the television program It’s always midday with Antonella Clerici, and for being the face of In your home ovenon Food Network, e The oven of wonders, on Real Time, Fulvio says: «I literally grew up in a mill. Both the white art and the milling art are part of me, and without even just one of the two components I couldn’t be who I am.”

Whether we’re talking about savory or sweet doughs, they’re there three rules which, according to Fulvio Marino, is always good to respect.

COLD WATER
Facilitates the kneading process. Use water kept in the refrigerator at 4 °C to make the dough more workable and more toned (with hot water it risks remaining too soft).

DOUGH TEMPERATURE
Use a probe thermometer and check the temperature of the dough, which it must not exceed 25‐26 °C. The ideal is to keep it at a maximum of 22-23 °C.

PRELIMINARY REST
Before kneading, mix the flour with the water and let it rest for at least 30 minutes. This favors the splitting of starches (autolysis) which will make it easier to work the dough, which will absorb the subsequent water much better. The bread will then be more digestible.

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Yeast-free bread in the pan: the fastest recipe – Italian cuisine reinvented by Gordon Ramsay

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Unleavened bread in a pan.

Pita bread and naan bread

Varieties of pan bread like this exist in many ethnic culinary traditions.
For example pita bread in Greece and naan bread in India, although the recipes differ a little.
In Greek bread there is yeast in the dough, in fact the result is much more puffy and soft.
Indian naan bread contains, in addition to yeast, also yogurt, in fact it is more moist and has a slightly different flavor.
I really love this kind of preparation, especially in summer because I can’t turn on the oven and I love serving this bread in a pan with lots of dips, hummus, tzaziki and guacamole and grilled vegetables.
Once ready you can store it covered in a bread bag for up to 2 days, or freeze it.

Gozleme

I recently tried a Turkish recipe that uses pan-fried bread as its base, but includes a filling made from spinachie feta.
They are called gozleme and they are stuffed focaccias really delicious and quick to prepare. Inside they have vegetables and cheesebut sometimes I like to add the minced meat previously cooked in a pan with oil and paprika.
When I don’t know what to cook, but I want to bring something special to the table that I’m sure everyone will like, I always prepare this recipe by inventing it every time creative fillings.

Here’s the process: once the dough has been prepared, roll it out as in the first recipe, only slightly thinner.
Separately, prepare the spinach by cooking it in a pan with spring onion, oil and very little water. You let them cool very well, drain them as much as possible and then mix them with 100 g of feta.
Place a little filling in the center of each dough and close everything up in a package.
Gently roll out a little more with a rolling pin these focaccias and then cook them in a pan. If you don’t like spinach, use other vegetables and if you don’t like feta, replace it with ricotta or primosale. Here at my house we are crazy about gozleme!

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