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Italian eats in Canary WharfWalking into my Italian kitchen in SE London
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Walking into my Italian kitchen in SE London
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Walking into my Italian kitchen in SE London
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Italian eats in Canary Wharf: October 2006
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Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Monday, October 30, 2006. On the Italian forum on Egullet it is the month dedicated to Umbria, so, yeasterday, invited for brunch at a friend house, I thought of bringing over this dessert: Rocciata di Assisi. It's a strudel with a rich dry fruit filling, shaped into a coil. 500 g of mix dry fruit (zibibbo, sultanas, dry figs finely diced, dry prunes finely diced, walnuts and almonds coarsely chopped). One apple, peeled and diced.
Italian eats in Canary Wharf: Pizza al formaggio di Pasqua
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Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Wednesday, March 21, 2007. Pizza al formaggio di Pasqua. 330 g strong bread flour (the one I used had a 12,9% protein content). 80 g biga refreshed daily (or at least a 12 hour biga). 70 g grated cheese grana or parmigiano and pecorino. 65 g of emmental cheese (or better a young pecorino) cubed. 30 g lard (if you don't have it make a mix of butter and oil). I covered loosely with wrap and let it proof in a warm place until it rea...
Italian eats in Canary Wharf: Pizza dolce di Pasqua from Pesaro
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Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Thursday, March 15, 2007. Pizza dolce di Pasqua from Pesaro. Another sweat bread for Easter. This recipe is from Pesaro in the Marche region. I saved this recipe quite a few years ago from the forum of la Cucina Italiana, posted by Gisellla Mancini. I scaled down the recipe a little bit to adjust it to my limited consumption. 330 g of flour (I used one with 9.5 protein contempt). 1/3 of a glass wine of dry marsala. Edited to add ...
Italian eats in Canary Wharf: Sanguinaccio
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Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Sunday, February 04, 2007. By the name of sanguinaccio is often meant a chocolate cake with pork blood, in Naples it refers to a chocolate cream that nowadays doesn't cointain any blood, only chocolate. It's often served with chiacchiere. This recipe was posted on the Cucina Italian forum by Lydia Capasso from Naples. 400g sugar (for my taste is too much I use 260 grams). 100g bitter cocoa powder. 75g wheat starch (or cornstarch).
Italian eats in Canary Wharf: February 2007
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Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Monday, February 26, 2007. Fugazza or Fugassa vicentina. Fugazza or fugassa, not to be confused with the ligurian savory focaccia, is not well known as pandoro di Verona. In the past was prepared mainly for Easter, nowadays it is possible to find it in pasticceria at all times. 380 g of bread flour. 140 g vanilla sugar. 25 g of fresh cake yeast (or 2 and half teaspoons of instant yeast, I used the gold saf instant). Whip one egg ...
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Italian eats in Canary Wharf
Italian eats in Canary Wharf. Walking into my Italian kitchen in SE London. Wednesday, April 04, 2007. I'm back, once again, with a savory bread for Easter. In Campania there are basically two savory breads for Pasqua: tortano and casatiello. The main difference between the two is that to qualify as a casatiello the bread needs to be decorated with 6 raw eggs on the shell which will be secured on top of the bread before baking with a cross of dough. 600 g of bread flour. 225 g lard (good lard! I rolled o...
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