Here comes another month, here another MTChallenge. This time Eleonora and Michael, the two minds behind the blog Burro e Miele, threw their gauntlet not with a recipe but with an ingredient instead, and honey it is. Panic. This exact month is filled with work and new ideas, meetings, recipe testing and I won’t deny that such a great freedom within the challenge scares me a bit. In order not to exhaust myself I decided to keep a low profile, a very low one…but always with the desire to test new recipes and enjoy something different. Feta and honey have been a staple of Sunday brunches for a long time now and I’ve been crumbling feta on almost all of my white pizzas in the past years. It seemed to me like a perfect combination. A sweet and salty pizza, bring it on! The idea of putting honey directly into the dough is a winning one. Chestnut honey has a very distinctive taste and the result is pretty good…I already have been thinking of other recipes and I think I will be experimenting next Autumn. For the umpteenth time I want to thank MTC for being such a source of inspiration.
Archivi tag: farina di semola rimacinata fine
Semolina Flour Tozzetti / Tozzetti di semola rimacinata fine
Bread sticks, bread sticks…an endless love. Grissini have always been my favourite snack (as a child when we went out for a pizza I would steal grissini bags to all diners at our table, then grissini became the staple snack I would nibble during trips on trains when I went at the university), I never get tired of trying new recipes and mix of ingredients. This time I tried to put together one of my favourite flour (the friscello or fine semolina) with some farina bianca nostrana, equivalent of a strong bread flour. From the fridge I removed a tiny jar of shortening which was left from making pies, mainly out of curiosity (shortening is often amongst the ingredients of artisanal bread sticks that can be found in shops and supermarkets) as it seemed the right amount for this recipe and waste not want not, right? I used some refreshed and very active liquid sourdough and voilà the perfect recipe is served, more out of luck than anything else. I’m not sure whether the flour, lard or simply the mix of all these ingredients made the trick, but this recipe is among the best I’ve created so far. These tozzetti (meaning stocky, as I named them for their flat, short and thick shape) are the apotheosis of crunchiness. Continue reading / Continua a leggere…