Le Maddalene (Orange and Vanilla Madeleines)

DSC_1709

Strictly speaking Madeleines are not an Italian sweet treat. So what are they doing in my Authentic Italian food blog, you may rightfully ask? It’s one of the best known, most loved French buttery delight, but  the geographical vicinity with France, the French influence in Val D’Aosta and Piedmont, both in language and cuisine and the fact that Italy and France have been calling one another “cousins” for centuries makes me feel entitled to love and share this recipe with you. Also, the batter itself is a Génoise cake batter …Génoise means “from Genoa”, the main city of Liguria, in Italy, another reason why Italians claim this sweet as, partially, theirs…

The recipe is fairly simple. It’s a combination of the usual suspects: self-raising flour, eggs, sugar, butter, orange and vanilla. The secret to a perfectly moist and soft Madeleine though, is in the time you allow for the batter to rest. I have had a few failures with these lovely, shell-shaped nuggets and it was only after reading the Roux bothers cook-book, the bible of French dessert, that I realized that even cakes need their beauty sleep! And I’m not talking about a power-nap. The batter needs to rest for a minimum of 6 hours, up to 24. So, if you have an instant craving for Madeleines, think again. But if you are prepared to make this batter today and bake your sweets in the morning, by the time you’ve had a shower, you’ll be able to dunk a few warm ones into your morning coffee.

DSC_1685

INGREDIENTS, makes 24 small cakes

3 whole eggs at room temperature

100 gr sugar (half a cup)

2 tbsp honey

120 gr of butter (3/4 of a cup)

175 gr (1 1/2 cups) of sieved self-raising flour

Grated rind of one large orange, or two small ones

Vanilla paste or essence (or seeds, if you have them)

HOW TO

1. Melt the butter over low heat and add the grated orange zest. Turn off the heat and set aside.

2.Whisk the eggs with the sugar and the honey until pale and creamy. Sift over the sieved flour and fold gently. Don’t over work the flour or the gluten with make the batter too dense. Fold in the orange butter and a teaspoon of vanilla paste.

3. Cover with cling wrap and rest for up to 24 hours in the fridge.

4. The next day, bring your oven to 180 Celsius (390 Farenheit). Spoon the batter onto a greased and floured madeleine mould. The cakes will rise in the oven, so only fill the mould to 3/4 full.

5. Bake 5-10 minutes or until golden and cooked-thourgh.

photo

Dunk in your coffee and have a très magnifique day!

DSC_1711

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Note

This is a reblog of my original post on Madeleines from 2011. I have since altered the recipe slightly, hence the need to update it and provide better quality images.

Pumpkin Seed Wholemeal Bread Rolls

DSC_1415

I was overjoyed when my friend Alessandra, the talented woman behind Dinner in Venice, asked me if I could write a guest post on her blog. I had been inspired by her writing, her photography and her honest quest for the authenticity of Italian food since I started my own blog back in 2011. Like Ale, I am an italian-born woman, recently migrated in an English speaking country (Australia) and, just like Ale, I have been fascinated and enamoured with the bounty of local produce and diverse cuisine my new home-land had to offer. But, after migrating, I could not help missing my Bella Italia, the very scent of it, it’s flavor. My most unsatisfied carving was bread, real bread,  Il pane. Fragrant, crunchy and bronzed, with its inviting crackly crust and a moist and airy crumb. I have learnt to make it at home, from slow-prooving sourdoughs to yeast-risen ones, for more immediate gratification. And everytime a loaf is baking in my oven, I can simply close my eyes and smell my beloved Italy from my sunny Sydney kitchen.

INGREDIENTS, makes 6-8 rolls

2 cups of wholemeal (wholewheat) flour

1 cup of strong baker’s flour (or plain, or 00 flour)

300 ml (1-1/4 cup) of lukewarm water mixed with 1-1/2  tablespoons of dried yeast

1 teaspoon of honey or barley malt syrup

2 tablespoon of extra-virgin olive oil

1-1/2 teaspoons of salt

milk for brushing

2-3 handfuls of pepitas or any seeds you prefer

HOW TO

1. Place the flour in a large bowl, add the water and yeast, honey (or barley malt syrup) and oil.

2. Knead onto a floured bench for 3-4 minutes, then add the salt and keep keading for 3-5 minutes or until the dough is smooth and soft.

3. Rest the dough into a floured bowl and cover with a tea-towel.

4. After 30 minutes, stretch the dough to shape a rectangle, then fold it into three and onto itself. Place the dough back in the bowl. Repeat a second time after 30 minutes. Folding the dough will ensure the softest, moistest crumb.

5. Prove the dough in a warm spot until it has doubled in size.

6. Shape he dough into 6-8 rolls and place them closed together onto an oven tray lined with baking paper. Brush the top with milk, or buttermilk and top them with pepita seeds. Rest the rolls covered with a tea-towel for 30-45 minutes. In the meantime bring your oven to 200 C (390 F)

7. Bake the rolls for 30-35 minutes or until crusty and bronzed and the bottom sounds hollow when tapped. Allow to cool at room temperature before eating.

DSC_1411

DSC_1413

DSC_1420

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

 

Related articles

Craving Italian Tomatoes…(Oven roasted Tomatoes with Evoo and Balsamic)

DSC_1326

Italian cooking is always associated with the abundant use of tomatoes, may they be fresh, placed on a chunck of crunchy bread smeared with extra-virgin olive oil and garlic, or used in a sauce. The reason behind it is that in Italy we are blessed with the sweetest and most flavorsome  varieties. It has to do with a combination of great soil and holy water, and maybe a miracle by the Madonna thrown in for good measure, but what is certain is that it poses quite a challenge for me to find a red fruit that can stand the comparison with Italian Pomodori. So, when I am away from my Bella Italia, and I crave the Campania sun-ripened jewels of the vine, I make do with what I can find and use a few tricks to enhance it and turn it mighty good. This is my secret revealed…

INGREDIENTS, serves 4

3 cups of cherry tomatoes (or heirloom tomatoes), halved

3 tablespoons of Extra-virgin olive oil (evoo)

2 tablespoons of balsamic vinegar

a small pinch of sugar

salt and pepper to season

fresh herbs (oregano, basil, parsley…)

2 garlic cloves, bashed with the back of a knife

1 small chillie (optional)

HOW TO

1. Turn your oven onto 160 C (330 F)

2. Line an oven tray with baking paper

3. Mix the tomatoes with the rest of the ingredients and tip onto the oven tray

4. Roast for 1 hour or so or until the tomatoes look sun-brunt and wrinkly and are oozing out their delectable nectar… that’s when you know they are ready to meet their match, a large chunck of home-made sourdough bread…This classifies as the best lunch ever. Especially if you pair it with a glass (or two) of  chilled rose’ …

DSC_1332

DSC_1331

You can also use them  as a dressing for pasta,  as the ultimate bruschetta topping, served with Italian savory donuts or as a side dish to accompany meat or fish

Buon appetito!

Silvia’s Cucina is on Facebook, TwitterPinterest and Instagram

Vin Cotto Roasted Rainbow Carrots

DSCN0283

I have an undeniable weakness for heirloom varieties of fruits and vegetables. My heartbeat accelerates at the glorious sight of gnarly shaped heritage tomatoes, miniature beets specked with gold and rippled in pink patterns, or baby carrots painted in vivid yellow and purple hues. I could not resist grabbing a few bunches of these gifts of the heart during my last trip at the farmers market. A splash of oil, a gentle coating of apulian vincotto and a scattering of fresh herbs is all that’s needed to complement their natural sweetness.

INGREDIENTS, serves 4

2 bunches of baby rainbow carrots (or orange dutch carrots)

3 tablespoons of Extra-virgin olive oil

2 tablespoons of Vin Cotto * (replace with balsamic vinegar if needed)

salt and freshly ground white pepper to taste

freshly picked thyme and marjoram leaves (or oregano)

1 garlic clove, bashed with back of a knife

HOW TO

1. Preheat your oven to 200 C (390 F)

2. Wash and scrub the carrots, remove the stalks and the leaves. Place carrots in a large bowl and season with oil, vin cot to, salt, pepper, garlic and herbs

3. Place the seasoned carrots onto an oven tray lined with baking paper and roast in the oven for 30-35 minutes or until nicely golden and slightly blistered.

4. Serve warm or cold as a side or as a salad mixed with peppery arugula leaves.

DSCN0294

*From Wikipedia:

Vincotto (translated as “cooked wine”) is a dark, sweet dense condiment produced artisanally in the Apulia region of southeastern Italy. It is made by the slow cooking and reduction over many hours of non-fermented grape must until it has been reduced to about one fifth of its original volume and the sugars present have caramelized. It can be made from a number of varieties of local red wine grapes includingPrimitivoNegroamaro and Malvasia Nera, collected after being allowed to wither naturally on the vine for about 30 days.

Vincotto has a sweet flavor, and is not a form of vinegar, though a sweet vinegar version can be produced using a vincotto as a base. This additional product is called a Vinegar of Vincotto, Vincotto Vinegar, or Vincotto balsamic and can be used in the same way as a good mellow Balsamic vinegar.”

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Easter Dolls (Pupe di Pasqua)

My fondest Easter morning memory takes me back to Italy, to being a child, to being with Nonna Irene. Every Easter she used to make Pupe di Pasqua (traditional Abruzzese Easter Dolls) out of pastry, for us children to dunk in our bowl of milk on Easter morning. Me, my sister Ale and my cousin Elena would be the lucky recipients of lovely peasant girl-like dolls while my brother Giammarco and my cousin Giorgio would devour their horse-shaped dolls in no more than a few bites. As if part of some gruesome tribal ritual, the heads would be the first to go, leaving our dolls bearing a vivid resemblance to Anne Boleyn! And so, it is now my pleasure to pass on such precious legacy and make dolls for my children. Following the family tradition, the doll received the Henry the VIII treatment…

INGREDIENTS

3 eggs

3 tablespoons of olive oil (or EVOO)

4 tablespoons of sugar

75 gr (2/3 cups) almond flour

finely grated lemon zest

150 gr (1-1/3 cups)  flour, well sifted

100 gr (3/4 cup)  of self-raising flour, well sifted

1 teaspoon of vanilla paste or extract

1 egg+2 tablespoons of milk for the glaze

HOW TO

1. Whisk the eggs with sugar until pale and fluffy. Pour in the oil, add the zest and mix well with a wooden spoon.

2. Slowly add the almond flour and the self-raising flour to obtain a dough that is just slightly softer than short pastry. Wrap it in plastic film and rest in the fridge for 30 minutes.

3. Turn the oven on to 170 C (340 F)

4. Line an oven tray with baking paper. Craft the doll according to your esthetics straight onto the tray. Glaze it with the egg and milk wash and bake for 20-25 minutes or until golden and cooked through.

Happy Easter! Buona Pasqua!

Silvia’s Cucina is on FacebookTwitterPinterest and Instagram

Fig and Pistachio Frangipane Tart

DSC_0595

I am a summer person. I was born in summer. My true self seems to come to life at the early signs of the warmer months approaching. I hardly ever feel the heat, in spite of being feisty and hot-blooded, I don’t tend to perspire in excess either. Alas, summer is gradually fading here in Australia, the days getting shorter and cooler and, as I prepare for the months to come with stacks of home-made tomato passata and chillie oil in the pantry, I relish the bounty of seasonal fruit this time of the year brings, saluting the summer that has been and heralding a new autumn, in the way only figs can do. Sweet consolation!

INGREDIENTS, serves 8

For the pastry

250 gr/8 oz of  flour

110 gr/ 3,6 oz butter, cold and cut into small cubes

1 egg

1/4 teaspoon of vanilla paste or extract

For the Frangipane Filling

100 gr/ 1 cup of pistachio

100 gr/ 1 cup sugar

100 gr/ 3.5 oz butter, soft

2 egg whites

1 teaspoon vanilla

2 tablespoons flour

6 figs cut into thin slices

DSC_0361

HOW TO
1. To make the pastry, put all the ingredients in a food processor fitted with blades and pulse until you have moist crumbs. If the dough is too dry add 1 or 2 tablespoons of cold water and pulse again until moist. Tip the crumbs onto a floured surface, press them together with your hands to shape a ball, wrap it in plastic film and rest in the fridge for 30 minutes.
2. In the meantime, prepare the frangipane filling. Put the pistachio in a food processor and process until they resemble coarse flour (like almond flour). Add the rest of the ingredients, process for about 20- second or until nicely combined. Put the paste onto a bowl, cover with plastic film and rest in the fridge for 1 hour.
3. Bring your oven to 170 C (340 F). Take the pastry out of the fridge and roll it thinly between tow sheets of baking paper. Put the rolled pastry onto a tart dish (well greased and floured), cover with a sheet of baking paper, top with baking beans of rice and blind bake for 15 minutes. Take the tart shell out of the oven. Remove the paper with the beans (or rice) and put the tart shell back in the oven for 5 minutes until pale golden. Rest at room temperature until cold.
4. Fill with the pistachio frangipane filling, top with the sliced figs and bake for 20-25 minutes or until the frangipane has set and the sides are slightly crusty.
DSC_0476
Serve as it is or with a generous helping of vanilla ice-cream.
DSC_0652

Schiacciata con Olio e Rosmarino (Italian Flat Bread with EVOO and Rosemary)

DSCN9920

You may call it schiacciata, pizza bianca or focaccia toscana, but the fact remains that, if you grew up in Italy or you have holidayed there at some point in your life, this would have been part of your daily ritual, offered to you as a snack, merenda, by your mamma, nonna or a friendly neighbour. Italian gulp it down with exceptional gusto in its plain incarnation or accompanied by a few slices of prosciutto or a squashed tomato. Comes September, married with ripe, bursting figs, heralding the end of summer and making the thought of going back to school a little more bearable!                                                                                                           Schiacciata is an intrinsic part of an Italian upbringing and it is more often than not confused with its more notable cousin, Focaccia. Although the two bare an obvious resemblance, they differ greatly in texture. Schiacciata ditches the soft, chewy texture in place of an irresistible crispy crust, each bite so satisfying you will find yourself licking your finger in between morsels, oblivious of social niceties and table manners. Such ineffably light crunch is the result a long, slow fermentation of the dough. It is easy enough to make, but be sure to start this recipe a day ahead or even three, for that matter. The schiacciata here pictured is the offspring of a batch of dough that had been resting in the fridge for that long, the baked product turning out wondrously crunchy and savoury.

INGREDIENTS. serves 4

3 1/2 cups  00 type flour (or plain)

1/2 cup  wholemeal flour

1 teaspoon of dry yeast

1-1/4 cup  lukewarm water

1/2 teaspoon of sugar

2 teaspoons of salt flakes+ more for sprinkling on top

Extra-virgin olive oil, to grease the bowl and to drizzle on top.

Rosemary sprigs

Cheese, figs, salami to serve

HOW TO

1. Dissolve yeast and sugar in water. Stand for 5 minutes or until frothy.

2. Place flour in a large mixing  bowl, add the yeasted water and mix for 1-2 minutes, then tip the dough onto a floured surface, add the salt and knead vigorously for 10 minutes or until the dough is smooth and elastic. Shape it into a ball. A standing mixer fitted with a dough hook will make short work of this. As all flours tend to differ slightly, you may have to add a little more water of a little more flour in order to have the perfect dough. You want a soft, pliable dough, but not too sticky.

3. Rest the dough in an oiled bowl, covered with a tea-towel for 30 minutes, then lift it out, place it back onto a floured surface, stretch it with your hands and fold it into three and then back into a ball. Put the dough back in the bowl to rest for another 30 minutes, then stretch and fold again. As tedious as this process sounds, this is paramount for obtaining a light, crispy and easy to digest base.

4. After the second stretch-and-fold, place the dough in a large oiled container fitted with  lid (like a Tupperware one). Place in the fridge (with the lid on) and slow-prove for a minimum of 6 hours, up to 4 days.

5. When you are ready to make you pizza, take the dough out of the fridge and place it in an oiled bowl and cover it with a tea-towel. Rest at room temperature for 30-45 minutes.

6. Preheat you oven to 200 C (395 F). If using a pizza stone, put in the oven now to heat up. Roll the dough onto a a sheet of baking paper to 1/2 cm  (0,2 inches) thick. Drizzle with EVOO, salt flakes and rosemary and slide onto the hot pizza stone or onto a baking tray. If using a pizza stone, slide off the baking paper after 15 minutes to allow the bottom of the crust to go crispy. Bake for 20-25 minutes or until golden and crunchy. Serve hot, warm or cold with your favorite antipasto snacks.

DSCN9933

DSCN9940

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Mezzi Rigatoni with Smoked Salmon and cherry tomatoes (or, what happens when your husband returns from a fishing trip with 70 tins of smoked salmon…)

DSCN9555

Yes, I actually do happen to have 70 (70!) tins of privately caught, hot smoked Canadian salmon: bear with me this year, I can anticipate this is the first of very many  -let’s say…70!- posts on what to do with smoked salmon… This is what happens when my lovely husband Richard goes on a fishing trip to Canada with his older brothers, catches a salmon the size of a small whale and decides to have it smoked, canned and sent back to Australia. Lucky for me, it tastes divine. The flesh is succulent and pink and its subtle smoky flavour easily turns it into a delectable ingredient that can shine on its own, accompanied by a peppery rocket, cress and lemon salad, or can be used in innumerable dishes, from scrambled eggs, to potato salad or a main meal of mezzi rigatoni (or any short pasta you prefer) with stewed red onion, zucchini and cherry tomatoes. If you don’t happen to be married to an eccentric man who will forage his main ingredient in the Alaskan waters, don’t despair: most supermarkets and delis stock beautiful fillets of smoked Atlantic salmon or ocean trout and all it’s left for you to do it open up the package and flake away!

DSCN9553

INGREDIENTS

1 red onion, sliced

2 small zucchini, cut into rounds

2 garlic cloves, skin on, bashed with the back of a knife

EVOO

2 handfuls of cherry tomatoes, halved

1/4 cup of dry white wine

2×170 g (around 5 oz) tin of smoked salmon in brine or 1×320 gr (around 10 oz) of smoked salmon fillet

salt to taste

fresh oregano leaves for serving

320 gr (10 oz) of mezzi rigatoni or any short pasta you like

HOW TO

1. Bring a large pot of salted water to the boil.

2. In the meantime, stir fry the vegetables in 2-3 tablespoons of extra-virgin olive oil for 2-3 minutes on medium-high heat. De-glaze the pan with white wine and allow to bubble away for 1-2 minutes or until the alcohol has evaporated.

3. Add the flaked, smoked salmon and the cherry tomatoes to the pan, toss and stir gently , then turn the heat off.

4. When the water comes to a rolling boil, drop in your pasta and cook for 6-7 minutes or until it’s just before a perfect Al Dente.

5. Turn the heat back on under the salmon and vegetable pan, add the strained pasta along with 3-4 tablespoons of pasta cooking water and cook together with the sauce for 1-2 minutes or until well coated. Taste for salt and adjust accordingly, keeping in mind that the smoked salmon is indeed quite sapid.

6. Serve hot with a drizzle of EVOO and fresh oregano leaves.

DSCN9557

Silvia’s Cucina is on FacebookTwitter, Instagram and Pinterest

Related articles

Home-made Agave and Cinnamon Granola with EVOO

DSCN9516

Breakfast is where the Italian Diet fails to impress nutritionists…It is true, in Italy we have a sweet tooth and most people favour a quick, sugar-loaded cookie or pastry dunked into their morning cappuccino to some healthier, more nourishing options. Although I don’t like to think I particularly subscribe to a health-fanatic movement, I have myself ditched the morning cornetto and I have learned to like savory combinations such as poached eggs with wilted spinach, smoked salmon and baby capers or avocados and roasted tomatoes on toast. Sometimes though, when only something sweet will do to wake you and get the day started, a light sprinkle of home-made, agave and juice-sweetened crunchy granola, over a soft dollop of Greek Yogurt and a scattering of ripe and succulent berries will do the job, without impacting of my waistline!

Ingredients

400 gr (6 cups) of rolled oats

1 cup of mixed seeds and nuts, such as pepitas, linseed, almonds, pine nuts and sunflower seeds (or any you prefer)

125 ml (1/2 cup) of apple juice

4 tablespoons of  agave syrup (or honey)

6 tablespoons of extra-virgin olive oil (use a lighter scented oil such, if you prefer)

1 teaspoon of ground ginger

generous dusting of  ground cinnamon

3/4 cup of chopped dried fruit such as figs, apricots or whatever suits you best

1/2 cup of goji berries

How to

1. In a large bowl mix together oats and the nuts and seeds.

2. Coat the oat and nut mix with apple juice, EVOO, ginger  and a generous dusting of ground cinnamon. You can really afford to be heavy-handed with this most delightful spice as some of its warm aroma will dissipate in your oven.

DSCN9503

3. Line an oven tray with baking paper, spread the mix onto it and flatten it with the back of a spoon of with a spatula.

4. Cover with another sheet of baking paper and bake in a moderate oven (170 Celsius, 335 Farenheit) for around 25-30 minutes, the remove the top sheet of paper, mix  and allow to finish toasting and crunching up ( around 15-20 minutes, according to your oven). Take the tray out of the oven, add the dried fruit and a little more cinnamon. Cool down in the tray to allow the moisture to evaporate. Store in an air-tight container and enjoy for breakfast with thick Greek yoghurt and fresh fruit or sprinkled over ice-cream, or simply as it is. It’s a protein-packed, low-carb snack that will satisfy your craving for sweet treats in a heathy and nutritious way.

Win-Win!

DSCN9544

DSCN9540

Note

To liven up an old batch of granola that has lost its crispness after  a few weeks in the cupboard, simply lay it onto an oven tray lined with baking paper and toast in a medium oven for 15 minutes. dust liberally with cinnamon and allow to cool before storing it again.

Silvia’s Cucina is on Facebook Twitter, Instagram and Pinterest

Ciabatta Bread

DSC_1145

As much as it is true that one should not judge a book by its cover, you can safely go about life judging a good Ciabatta by the holes in its crumb! And this is one particular instance when size does matter: the bigger the holes, the better the loaf…The secret to a perfect Ciabatta is in the percentage of water in the dough, a dough that is sticky, wet and fun to manipulate. This is not your classic “knead for ten minutes” dough. In fact, you hardly have to knead it at all. So, where’s the catch? No, catch. Ciabatta, it turns out, is a home-baker’s new best friend.

INGREDIENTS , if using  dry yeast

450 gr (3 3/4 cups) of flour

350 ml (1 1/4 cup) water at room temperature

a tablespoon of olive oil

1-1/2  tablespoon of dry yeast

2 teaspoons of salt

HOW TO

1. In a large bowl, mix together flour, water oil and yeast. When the yeast is well incorporated, add the salt.

2. Mix with you hands for a few minutes or until the dough is amalgamated and slightly elastic. It will be sticky and wet. Put in an oiled bowl to prove for 30 minutes, then stretch it with wet hands and fold it onto itself and leave to rest. At this stage you have two options: place the covered bowl in the fridge to slow prove overnight , or for a minimum of 10 hours, or prove at room temperature, in a warm spot, for a further 1 1/2-2 hours or until doubled in size. Slow proving will add flavour and will ensure you a moist soft crumb, but you will still have a worthy ciabatta if you skip that stage. Up to you and your own time management, really! Once the dough has proven, you will notice that lovely air bubbles will have formed. Don’t burst them, they hold the secret to the formation of those coveted holes.

3. Place a metal bowl or a small skillet in the oven and bring the oven temperature to to 200 C (395 F)

4. Gently and with caution, tip the risen, bubbly dough onto an oven tray lined with baking paper. Roughly give it an oval shape and dust it with a little flour. Insert the tray into the hot oven, pour a glass of cold water into the skillet to create steam, close the oven door and bake for 30-35 minutes or until risen, golden and the bottom sounds hollow when tapped. You may need to flip the bread upside down to ensure even baking according to your oven.  Cool at room temperature over a wire rack for at least 1 hour before slicing away to reveal that holey, moist crumb.

 

 

 

 

 

 

 

 

 

You can also make Ciabatta using an active sourdough starter. The flavour and longevity of your bread will be incomparably better.

Follow this link if you wish to make your sourdough starter

Sourdough ciabatta 

In a large non-metal bowl mix 230 gr (1 cup) of sourdough, 380 (3 cups) gr of plain flour and 260 ml (1 cup) of filtered water at room temperature and a tablespoon of olive oil. When the ingredients are well amalgamated, add 2 teaspoonsof salt and mix well with a wooden spoon. Cover your bowl with either a lid or oiled cling wrap and let it rest overnight. Be mindful not to leave your dough to prove in a drafty spot. In the morning your dough will have more than doubled its volume. Using a spatula, scrape it onto an oven tray lined with grease-proof paper, dust the top with a little flour and let it prove for an hour or two. The proceed as step 4. You will find that your ciabatta will not puff up much in the oven, it will stay quite flat, like a slipper, hence its name (ciabatta means slipper in Italian)

As hard as it will be, allow to cool down before you attempt to slice it…

DSC_1135

Silvia’s Cucina is on Facebook Twitter and Pinterest