Casatiello

This is the quintessential Easter Recipe from Napoli. I did it only once before at my mum's house (4 years ago I think), when I actually acted as a kneading machine more that anything else. Since my mum & pap came to Belgium for a few days last week-end, she was so nice to bring along some homemade strutto and italian cheeses ... yes, you read well: homemade strutto! It took them 5 hours to make this spreadable lard derived from pork fat, but it was worth is as it is much more delicate than the industrial one.

Back the casatiello, it is something done in Napoli (and surroundings) for Easter to be eaten on the Saturday before Easter. This time we followed the traditional recipe from my Aunt Pina (sister of my Dad) adjusted with the the kneading technique of my mum's Aunt Olga ... and the result is a stunningly light (but extremely caloric) rolled bread with cheese, ham and salami. Very delicious on it own and even better with some more italian charcuterie.

I am so sad it is finished!!! Why why why only on Easter!

(Leggi la ricetta --- Read the recipe)

Ecco la Focaccia - Here it is, the focaccia!!!

While working on migrating everything to my new mac, or should I say playing with my new mac, I decided to give a try at making focaccia. I have followed the recipe of Reinhart, who is (in my opinion) the master baker! He wrote a book on pizza that is both funny to read and perfect in the recipes.

I won't be posting the recipe, since my mac is not ready yet for it and because you can find a very similar approach here (in italian) and here (in english). It is credited to another baker, well ... as we say, things tend to circulate under various names!

When you look closely, you will notice that ... mine has toppings! And how does it work with toppings? Very easy. Put things that can sustain long cooking times (e.g. tomatoes) from the beginning an things which cook fast (e.g. mozzarella and grated pamesan cheese) 10 minutes from the end.

A note on the linked recipes, you can easily skip one folding when you feel that dough is elastic and you can reduce the cooking time to 20 minutes (instead of 30) when using the convection (ventilated) option of the oven. Ah! And I always suggest to use instant yeast.

Gosh this one was really nice, I hope it will be still good today (one day after) at lunch. It will make my working day more bearable ;-)

Chocolate shortbread cookies

(Photo@TheFoodTraveller.com - Nikon D200)

I wanted to bake this ones since I saw a post on the traditional version on the blog "cavoletto di brussel". I used basically the same recipe, but added chocolate and reduced the baking time since it felt a bit too long ... these cookies last a while. I made them almost two weeks ago and they taste still fresh now out of my cookies' tin. I love the chocolate flavor in it!!! Pity they are so fatty!!!

Serves: up to 50 cookies
FlexiPoints: 2 per cookie

Suggested wine: forget wine ... coffee!
Special equipment: none

Ingredients:
350g flour
200g french lightly salted butter
50ml milk
100g dark chocolate (50% or more)

Ingredient note: the darker the chocolate the bitterer the final taste. Milk chocolate is not an option as there would be very little flavor after baking.

How-to:
1. Cube the butter and let is soften at room temperature. Break the chocolate in small pieces.
2. Work it with the flour, milk, chocolate and the sugar until a solid dough is obtained. Refrigerate for at least 60’ in cling foil.
3. Roll the dough to a sheet not thicker than 1 cm and cut out the shortbread cookies using a knife or a shape. You might need to knead and roll the dough a few times until it is all used-up.
4. Bake in the middle of an over at 150C for 30’-35’.

Klaaskoeken or Belgian Christmas Cookies

(Photo@TheFoodTraveller.com - Nikon D200)
I know that Christmas has passed, but these ones are lovely and Elke makes them so often in December that I can enjoy them for breakfast or dinner or as a snack almost everyday. Unfortunately, I did not manage to post the recipe before ... as I do not make them, I did not know where it was. Just make them despite Christmas has passed ... have them with some chocolate or cheese or as they are.

Serves: up to 24
FlexiPoints: 5.5 (each)

Suggested wine: well .... coffee or tea!

Ingredients:
- 1 Kg flour
- 33g instant yeast
- 2 large eggs (separated)
- 450 ml UHT milk (at room temperature)
- 160g sugar
- 8g vanilla sugar
- 200g butter
- 2 tsp grated cinnamon
- Egg yolks and salt as needed.

How-to:
1. Melt the butter. Remove from the heat; add the milk and the two egg yolks. Mix well. Stir in the yeast, the sugar and the cinnamon.
2. Beat the two egg whites with a pinch of salt until stiffen. Add it to the mixture.
3. Work in the flour one spoon at a time until a solid dough is made. Knead the dough for 10’. Wrap the dough in plastic foil and let it rest covered for 30’. Keep the dough warm at around 25C.
4. Roll the dough in sheets 1.5cm thick and use a form to make little human (or different shapes). You will need to knead the dough a few times to use as much as possible out of it. Let them rise for 30’.
5. Whisk some egg yolks and use it to grease the top of the shaped dough.
6. Bake in batches in a pre-heated oven at 220C for 6’.
7. Serve warm.