Chef Walter’s Flavors + Knowledge: Spicy Ricotta Over Friselle
Wednesday, September 06, 2017
Ingredients for the friselle
For the biga (starter dough)
1 1/2 cups warm water
1 tsp dry yeast
1 1/2 cups (225g) unbleached plain flour
To the biga dough, add:
2 cups whole meal flour
1 cup durum flour (Italian 00 type) available in specialty stores
1 cup warm water
Stir well. Cover, leave 3 hours or longer till well-risen
To the first-rise dough, add:
1 cup durum flour (Italian 00 type)
1 cup unbleached flour
2 tsp salt
1 cup warm water
Directions for the biga (starter dough)
Sprinkle yeast over water. Leave till dissolved. Stir in flour. Mix well with a spoon. Cover and leave 2 hours (or longer).
To the biga dough, add: 2 cups whole meal flour, 1 cup durum flour, 1 cup warm water. Stir well. Cover, leave 3 hours or longer till well-risen.
To the first-rise dough, add: 1 cup durum flour, 1 cup unbleached flour, 2 tsp salt, 1 cup warm water. Stir well, knead and leave, covered, to double. At least 2 hours.
Divide dough into 4 pieces. Roll each piece into a long sausage shape. Divide each sausage into 4. Roll each piece into a thinner sausage and shape into a ring, pressing the edges together. Cover with a dry cloth and leave to prove for half an hour. Preheat oven to 230C. Place some ice cubes in a bowl of water. Dip each risen ring into the iced water and transfer quickly to a baking tray. Bake for 15 minutes, then lower heat to 180C for a further 30 minutes. When cool, split open, reduce oven to 120C and dry the breads for 30 minutes (or an hour if you want especially long-keeping rusks).
For the soaking bath
Dip each bread piece into the bath for 1-2 minutes until crumb is very soft but the roll itself still has shape and the base is still crusty. Fill with your favorite savory mixture. Special note: I only dried out 3-4 of the bread rolls and froze the rest after the initial baking to be thawed and used as fresh bread later. This is an especially delicious bread recipe and the rolls have a great crust.
Ingredients for the spicy ricotta
3 ounces pancetta diced
1 celery stalk, sliced
12 pitted Kalamata olives, or any of your favorites
2 tablespoons extra virgin olive oil
2 garlic cloves minced
1 teaspoon minced marjoram
12 ounces fresh ricotta or attempt to make your own
Salt and black pepper to taste
2 red chili peppers, whole
2 cups baby lettuce, washed and dried
Directions for making the spicy ricotta
Saute’ the pancetta, celery, and olives in the olive oil for 5 minutes, until the pancetta is crispy and most of the fat rendered. Remove to a plate. Add the garlic and marjoram; cook for 1 minute. Stir in the ricotta, salt, pepper, and chili pepper; blend for 1 minute. Top the friselle with the ricotta and pancetta mixture; garnish with the lettuce and serve immediately.
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Summer is prime margarita season, and if you're an aficionado, you've probably tried them all.
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Test your Rhode Island knowledge and see if you can rattle them off! Don't cheat, the list is here.
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