So much this week to be thankful for,
but most especially,
the love of our families and friends.
Thanksgiving 2014
Ciao,
Judy
Archive | November, 2014
Pizza…Really?
24 NovAs a follow-up to The Dough Boys, if you haven’t yet seen the new Pizza Hut ad, it helps explain why Len always wants to make his own pizza instead of ordering someone else’s version.
See for yourself what the Italians in Sorrento think about American pizza. We concur.
Ciao,
Judy
The Dough Boys
14 Nov
What to do on a cold Saturday afternoon? Attend a pizza/ciabatta/focaccia class in my own home!
When I introduced Giovanni from my Italian class to my husband Leonardo, it was the beginning of a beautiful culinary relationship. Leonardo has long sought to perfect his pizza dough, ever since our trip to Napoli, and Giovanni is ever in search of the perfect ciabatta and focaccia. Hence, a joining of forces and a great learning and eating treat for those of us in the gallery.
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As dough rising is a many hour event, we were fortunate that Leonardo had made a few pizzas for us to enjoy during the lessons.
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Giovanni began with focaccia.
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He loved my apron, so I let him borrow it for the day.
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His recipe includes bread flour, yeast, salt, sugar and a potato;
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and then a lot of patience waiting for the dough to rise before gently pressing it in his well worn pan.
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He then tops it with tomatoes and oregano and a bit of oil.
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After more rising and then cooking it in a hot oven for 30-40 minutes, the result is a focaccia with a crunchy, tasty crust and a fluffy chewy inside. Delicious!
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While the focaccia was rising, Giovanni started the next lesson: how to make ciabatta.
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Unlike the focaccia, this starts with a BIGA or starter (yeast, water and flour) that is made well in advance.
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Flour is added to the starter, and after a few hours wait, it doubles in size.
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While waiting for Giovanni’s focaccia to rise, Leonardo began teaching us how to make pizza dough.
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Getting the yeast right is all important. Not too hot and not too cold or it won’t proof.
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He uses a blender to mix the 00 flour, yeast, salt and water.
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Like the other doughs, it then begins the slow rising ritual. When it has risen, Leonardo divides the dough and begins making pizzas.
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He tops them with a variety of things his “customers” request…this one had anchovies (yikes) onions and capers.
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My favorite is sautéed onions and peppers. Soooo good and cooked to perfection!
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With the pizzas gone, (yes, we ate them all!), time to return to finishing the ciabattas. We learned from Giovanni not to handle the dough much and unlike pizza, not to fold it. Giovanni cut the dough gently in the right shape and “gingerly” placed each one on parchment paper.
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After a bit more rising, they were baked in a hot oven until golden brown.
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We filled these with cheeses and meats, and yes, we ate them too! Warm and wonderful with the coveted holes in the bread.
Italian language class in the morning. Bread making in the afternoon. All in a day’s work – filled with friends, food, fun, and lots of vino! (Giovanna, sorry you missed the photo op.)
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Thanks Leonardo and Giovanni for a wonderful class. We learned a lot, but mostly we learned that we love to eat whatever you cook!
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Hmmm…I think there’s a business here!
Ciao,
Judy
The Birth of a Cannoli
5 Nov
I stopped by the Ferrara Bakery in Chicago, originally founded and operated by my maternal grandparents, Salvatore and Serafina Ferrara
and now by my cousin Nella and her husband Bill.
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Although I had stuffed hundreds of cannolis in my teenage years, a requirement of all granddaughters during the holidays, I don’t remember ever seeing the cannoli shells being made. I was in for a treat.
Once the dough is mixed, it is put on the long work table – picture huge amounts of pizza-like dough, but brown from the spices and much, much heavier.
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After the bakers get the dough into a log shape, they cut it into large pieces
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which are then flattened by hand, folded in half, and dusted with flour.
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The dough is then fed through a press, creating long, thin sheets which are dusted heavily to prevent sticking.
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A form is used to cut the shapes
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which are then stacked and refrigerated overnight.
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The next day, the dough is rolled on metal tubes to create the cannoli shape
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and then fried to perfection!
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Eventually, the cannoli shell is stuffed with homemade cannoli cream
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and there you have it – an authentic Italian cannoli, made just like they still do in Italy.
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Delicious – before or after you order your lunch!
2210 W Taylor St, Chicago,
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While some things have changed since my grandparents’ days, most notably the addition of a full menu lunch, the handmade pastries and cookies look, smell and taste the same. After all, why mess with a good thing!
Ciao,
Judy
