Eh, what can I say. Everybody loves Pizza, everybody needs a pizza to love, all we need is Pizza :D No, seriously. I’ve never met anyone who doesn’t like pizza. Now you can be Italian and have a Margherita, be American and have a garlicky Marinara with artichokes, sun dried tomatoes, mozzarella and roasted red peppers, be Mexican and want it with chili beans, be Chilean and want it with palmito & burrata :) Maybe.
It’s been a hard week, but just wanted to post an update on the starter. It’s been two days and this baby is ALIVE (it’s scary and wondrous). I combined 100 gr of organic flour (3.5 oz) and 50 ml (a little less than 1/4 cup) of purified water (I have a reverse osmosis system under the sink), a pinch of salt and a pinch of sugar.
In one of my recent posts, I told you I was trying to find the perfect recipe to bake fresh bread. Now, it took me longer, because we moved and as you know new ovens need much love and a formal agreement before baking anything.
I baked fresh bread today – I kneaded the dough yesterday evening to let it fermentate for 24 hours. I used the same recipe as pizza (btw, did you know that October is National Pizza Month? I guess the Italians needed something to compete with the orangey Halloween?), that is to say, basically, flour, milk (or water), brewer’s yeast, extra virgin olive oil and salt. And patience (a … Continue reading Gotta Bake Fresh Bread
Fruit and cheese are a divinely inspired combination, and by far the best fruit to eat with cheese are pears. In fact, the combination is so good that an old saying in Italian goes: “Al contadin non far sapere quant’e buono il formaggio con le pere” – that means, “Don’t let the farmer know how good cheese is with pears!” – the idea being that, if the farmer … Continue reading Al contadin non far sapere…