Quick and effective! Focaccia at anytime of the day is always a winner.
Focaccia Veloce
The potato is the secret of this great focaccia. This is one of the best recipes I have come across. Given that traditional focaccia recipes take a whole day to make, this is relatively quick and simple and you are guaranteed success.
10 g (1/4 oz) fresh yeast
500 g (1 lb 2 oz) type ‘00’ flour, plus 50 g (13/4 oz) extra (see glossary)
90 g (31/4 oz /about 1) desiree potato, peeled, cooked and mashed
1 tablespoon extra virgin olive oil,
plus extra for drizzling
1 small handful rosemary leaves, coarsely chopped
Place the yeast and 250 ml (9 fl oz /1 cup) of warm water in the bowl of an electric mixer fitted with a dough hook and stir to dissolve the yeast. Add some of the flour, then add the potato and olive oil and keep mixing. Add 2 teaspoons salt and half the remaining flour and combine on low speed, then add the remaining flour and continue to knead with the mixer for another 5 minutes. Place dough on a work surface and knead by hand for 3 minutes or until dough is smooth and elastic. You may need to add a little of the extra flour if dough is sticky. Sprinkle with flour, cover with a bowl and rest for 2 hours or until doubled in size.
Preheat oven to 210˚C (415ºF/Gas 6 – 7). Drizzle your hands with a little olive oil and place the dough on a greased baking tray, about 30 cm x 45 cm (12 in x 18 in), stretching to fit. With your fingers, make small indentations in the dough.
Sprinkle with sea salt and rosemary and drizzle generously with extra olive oil. Rest for 30 minutes, then bake for 15 minutes or until golden and crisp.
Serves 6
Ohhhh this Eggplant Pie is simply wonderful! Torta di Melanzane… at it is best!
Torta di Melanzane ….. Eggplant Pie
2 tablespoons extra virgin olive oil, plus extra for drizzling
400 g (14 oz) tinned whole tomatoes, puréed
1 handful basil leaves, torn
1.2 kg (2 lb 12 oz) eggplant (aubergine), cut into 1 cm (1/2 in) thick slices
200 g (7 oz) mozzarella, sliced
Freshly grated parmesan and fresh herbs, for sprinkling
Pastry
300 g (101/2 oz) unbleached plain (all-purpose) flour
12 g (1/4 oz) fresh yeast dissolved in 130 ml (41/2 fl oz) warm water
2 teaspoons salt
To make pastry Place the flour in a mound on a work bench and make a well in the middle. Pour in yeast mixture and incorporate a little of the flour. Add the salt and incorporate the rest of the flour. Knead dough for 7–8 minutes or until it is springy to the touch. Cover with a bowl and rest for 40 – 50 minutes.
Meanwhile, place olive oil in a large saucepan over low heat. Add tomatoes and a pinch of salt. Cook for 20 minutes or until sauce has reduced and thickened. Remove from heat and stir in basil.
Heat a heavy-based chargrill pan over medium–high heat until very hot. Cook eggplant, in batches, on both sides until well browned and tender.
Preheat oven to 190˚C (375ºF/Gas 5). Roll out dough and line base and sides of an oiled 25 cm (10 in) springform cake tin. Place a layer of eggplant on the base, top with a layer of mozzarella, cover with one-third of the tomato sauce and season. Repeat twice more, finishing with a layer of tomato sauce. Drizzle with olive oil and sprinkle with parmesan. Bake for 45–50 minutes or until pastry is golden, turning it halfway through cooking. If it is browning too fast, cover with foil when you turn it. Rest for 30 minutes before serving (this makes it easier to cut into slices). Serve hot or at room temperature sprinkled with parmesan and fresh herbs.
Serves 6
What is next? Time in the kitchen, discovering what we love to give and share!
This is one of the best cakes. I can promise you. Apples and apples…. are always available.
Isn’t it wonderful to wake up a love one with a smile and a piece of a glorious cake?
Have no doubt – this is the right one.
Torta di Mele
1 kg (2 lb 4 oz) Granny Smith apples
3 eggs
120 g (41/4 oz) caster (superfine) sugar, plus extra for sprinkling
Zest of 1 lemon
150 g (51/2 oz) plain (all-purpose) flour, sifted
165 ml (51/4 fl oz) milk
2 teaspoons baking powder
50 g (13/4 oz) unsalted butter, chilled and chopped, plus extra for greasing
Icing (confectioners’) sugar, for dusting
Preheat oven to 200˚C (400ºF/Gas 6). Peel, core, quarter and thinly slice the apples. Place the eggs, sugar, lemon zest and a pinch of salt in a large bowl. Using electric beaters, beat until thick and pale. Add the flour and milk and continue beating until well combined. Add the baking powder, mix until combined, then add two-thirds of the apples.
Butter a round 25 cm (10 in) oven-proof dish and sprinkle the base with a little sugar. Place cake mixture into dish, top with remaining apple, dot with butter and sprinkle with sugar. Bake for 25 minutes, then cover with foil, turn cake around and bake for another 20 minutes or until a skewer withdraws clean. Serve warm or cold, dusted with icing sugar.
Serves 8
I left Italy with the courage to sell every little material thing I had, and embark on a new life.
I never returned to Australia until April.
I left Italy with a return ticket.
I left Italy with the determination that I knew I could give everything I learned in these three months.
I left Italy with the courage to sell every little material thing I had, and embark on a new life.
I left Italy with the certainty that God showed me that we are all here for a reason.
That everyone we meet has the capacity to change our lives forever and certainly leave the scent of their perfume as a guide into our secret garden.
I left Italy to come back to Italy.
Yes, I returned home.
I do not have a return ticket to any other part of the world.
I came home.
I am at home.
I was touched by God, I could feel the changes….
Life was simply beautiful here at the Colline del Prosecco!
The Sydney lockdown was extended, and there was no reason for me to return to Australia.
I started to think if destiny was playing with my life.
I was touched by God who silently started to change my path dramatically.
I was loved deeply.
I found the meaning of friendship.
I discovered that empathy was the only word that I wish to carry from 2020 alongside hope.
Bread, Love & Life!
A New Beginning…
I learned again how it was to break bread and just leave it on the table, not on a side plate…
There… on that rustic table, the bread meant peace, love, forgiveness, living, life, joy, and sharing.
That same bread was touched by so many people, reflecting that love does not carry fear as we were closing the year 2020.
Sometimes, my breakfast was at the kitchen table, where stains on the marble reflected a table that had lived through happiness, challenges, discussions, laughers, decisions, a family life.
The clutter and collections were part of the kitchen, as the freshness and honesty of each ingredient displayed, were desperately wanting to be part of another meal.
There I found the magical world, where I was Alice in the farmland.
