U 'cucciddatu bread is a culinary traditions of Eastern Sicily. Prepared with few ingredients, semolina flour, water, salt and sourdough, is consumed in large quantities by households in Catania, who love to eat often "cunzato" or seasoned.
The big cake of bread, this is the form that characterizes it, is open, cut horizontally and seasoned with plenty of extra virgin olive oil, oregano, red pepper, and salt. I n fact, there are many variations due to "what you have at home, we sometimes add the" tomato butt " ie dried tomatoes preserved in oil with garlic and basil, black olives or, in other words you can "cunzato" a little as you like, only we recommend you do not overdo. The bread only serves to support, enhance, to accompany the bread, which is the main actor in your room. Although this recipe has its origins in the rural world, the laborers going to work at dawn and returning at sunset, wearing a nice meal as the sole piece of "cucciddati Schitt " , s enza relish when times were hard, or "cunzato" if you had the good fortune to have a little good oil e. ..
We Catania, a meal of bread cunzato and a good glass of red wine is the ultimate!
Ingredients 700 gr flour 150 gr semolina
yeast
500 grams of warm water
8 grams of salt
Sift the flour and put it on a work surface with the usual form to the volcano, the crater to be charged and put into the levitated mother always refreshed three times before use.
Add warm water, not overdo the water temperature on pain of death of many bacteria and yeast resulting in a bad rising just above the yeast and begin to knead, so that the yeast to absorb the added water. Keep adding water, kneading in order to form a batter in the center of the crater, you have to worry that you will take the flour from the inner walls of the fountain. When you add all the water, mix all the ingredients for about 20 minutes, you will get a soft dough, smooth and not sticky.
Put to rest, covered with a damp cloth and a blanket for about 1 hour, then add the salt and knead for 15 minutes.
Let rest again, always with a damp cloth and the top, until the dough has doubled, in our case about 6 hours. Finally
date the form, knead quickly, taking care not to completely deflate the dough , drill a hole in the center of the loaf, about 7 cm and put to rest for another half hour.
Preheat the oven to maximum temperature, cook for 1 hour and 15 minutes, do not forget to put in the oven with a bowl of hot water for the first 20 minutes of cooking, will help create a humid environment.
We Catania, a meal of bread cunzato and a good glass of red wine is the ultimate!
Ingredients 700 gr flour 150 gr semolina
yeast
500 grams of warm water
8 grams of salt
Sift the flour and put it on a work surface with the usual form to the volcano, the crater to be charged and put into the levitated mother always refreshed three times before use.
Add warm water, not overdo the water temperature on pain of death of many bacteria and yeast resulting in a bad rising just above the yeast and begin to knead, so that the yeast to absorb the added water. Keep adding water, kneading in order to form a batter in the center of the crater, you have to worry that you will take the flour from the inner walls of the fountain. When you add all the water, mix all the ingredients for about 20 minutes, you will get a soft dough, smooth and not sticky.
Put to rest, covered with a damp cloth and a blanket for about 1 hour, then add the salt and knead for 15 minutes.
Let rest again, always with a damp cloth and the top, until the dough has doubled, in our case about 6 hours. Finally
date the form, knead quickly, taking care not to completely deflate the dough , drill a hole in the center of the loaf, about 7 cm and put to rest for another half hour.
Preheat the oven to maximum temperature, cook for 1 hour and 15 minutes, do not forget to put in the oven with a bowl of hot water for the first 20 minutes of cooking, will help create a humid environment.
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