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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
Ingredienti per 4 persone
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
- salt
- 2 table spoons of olive oil
- 150 gr. sour dough ( 1 bag of yeast)
- oregano
- 10 cherry tomatoes
Boil the potatoes and when they are ready, peel and mush them.
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.
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.
Let it rest in a mixing bowl covered with a linen in a hot place, until it double raise itself.
Now take an oven tray (38 cm.)and get it dirty with a generous dose of olive oil.
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.
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.
Place on the focaccia the chopped tomatoes, sprinkle with salt and oregano.
Now leave it to rest for an hour so it will raise again.
When it's ready pre-heat at 220°C the oven at the maximum temperature and when it's hot bake for 30 minutes.
Buon giorno dalla Toscana!
Sono arrivata in Toscana e dopo un viaggio di 12 ore, incluso sciopero dei treni italiani, qui ho trovato un clima più rigido che a Londra, addirittura oggi ha nevicato tutto il giorno e che qui è abbastanza strano. E un pò ci godo -così saprò cosa rispondere a chi mi dirà , nei prossimi giorni - ed accadrà - "chissà come è freddo lassù?"
Questa comunque è la ricetta della mia nonna Maddalena, ed è tipica Pugliese, la cui caratteristica fondamentale è l'uso della patata per avere un impasto molto morbido.
Noi la mangiamo con affettati e formaggi ma la si può benissimo mangiare anche da sola visto che è ben condita.
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
Metto a bollire due patate piccole. Quando pronte le sbuccio, le schiaccio con il fondo di un bicchiere e mentre sono ancora calde inizio ad impastarle con la farina, a cui poi aggiungo il lievito madre e l'acqua che occorre per ottenere un impasto elastico e morbido, infine aggiungo un pizzico di sale ed olio.
Lascio riposare l'impasto coperto e al caldo, in una ciotola fino a che non raddoppia di volume.
Infine prendo una teglia da 38 cm. (se la teglia è piccola usatene due) la ungo con abbondante olio di oliva e stendo l'impasto con le dita bagnate nell'acqua, cospargo la superficie con abbondante olio di oliva, pomodorini tagliati a metà e infine spolverizzo tutto con origano e sale.
E' importante lasciare riposare in teglia l'impasto per una mezz'oretta o più, in modo che riprenda la lievitazione, smorzata dal nostro lavoro.
Nel frattempo pre-riscaldo il forno a 220°C e inforno per circa 35 minuti....ma ogni forno è storia a se, per cui verificate.
