Ricetta Focaccia Pugliese "U Ruccol"Saturday, December 18, 2010
Good morning from my Tuscany!
I am arrived yesterday after a 12 hours journey, which also included an italian train strike...:(
Here I've found a very cold weather and even today it snowed all day. I have to say it that's pretty weird to see Prato covered by 40cm of snow.
But I enjoy it because I have the answer for when the people here ask me "How cold is the weather in London?"
and I show a big smile saying "actually here is worse" :)
However, this is my grandmother Maddalena's recipe, it is typical "pugliese", whose key feature is the use of the potato to get a very soft dough.
We enjoy eating it with ham and cheese, but you can also eat itself as it is.
It's already very well seasoned!
Ingredients for 4 people
- 400 gr. plain flour
- 1 glass of warm water
- 2 potatoes
- 2 table spoons of olive oil
- 150 gr. sour dough ( 1 bag of yeast)
- 10 cherry tomatoes
Whilst they are still hot, mix them with flour, warm water and sour dough and start working the mixture. At the end add a little pinch of salt and two table spoons of olive oil, until getting a soft and tender dough.
We need to prepare a mixture of oil and water to use when stretching the dough in the oven tray, so put 2 table spoons of water and 2 table spoons of olive oil in a small cup.
The dough at this point will be very sticky, so you'll need to continousely dip your hands into the oil/water moisture and stretch the dough in the oven tray until you'll cover all the surface.
Noi la mangiamo con affettati e formaggi ma la si può benissimo mangiare anche da sola visto che è ben condita.
Ingredienti per 4 persone
- 400 gr. di farina
- 1 bicchiere di acqua tiepida
- 2 patate
- 1 sale
- 2 cucchiai di olio
- 150 gr. di pasta madre rinfrescata o 1\2 cubetto di lievito di birra
- 1 origano
- 10 pomodori ciliegia