FRESH BREAD 'ON THE GO!'
OK. BACK TO FOOD!
LIGURIAN BREAD DISHES ARE DELICIOUS BUT NOT WELL KNOWN ABROAD. THEY ARE THE TRADITIONAL FOOD OF PEASANTS AND SAILORS AT WORK.
PANIGACCI (WHICH ARE MY FAVORITE) ARE TYPICAL TO THE 'LUNIGIANA' ON THE LIGURIAN-TUSCAN BORDER AND DATE FROM ROMAN TIMES.
CREATE A SMOOTH BATTER FROM 500 GRAMMES OF FLOUR AND 1 LITRE OF WATER (PLUS SALT TO TASTE). ALLOW BATTER TO REST FOR ABOUT 1 HOUR.
POUR A LITTLE BATTER INTO VERY HOT TERRACOTTA DISHES ON A WOOD FIRE AND COVER WITH A HOT TERRACOTTA TOP. THE PANIGACCI WILL BE CRISP AND CHEWY IN AROUND 4 MINUTES.
BECAUSE OF THE WOOD FIRE ETC IT'S PROBABLY BEST TO EAT THEM OUT IN A SPECIALIST PANIGACCERIA!
PANIGACCI ARE SERVED HOT, STRAIGHT FROM THE FIRE, WITH 'SALUMI' PESTO AND STRACCHINO CHEESE. EACH PERSON ADDS THE TOPPINGS TO SUIT THEMSELVES! SO IT IS VERY CONVIVIAL AND YUMMY!
HOT PANIGACCI, STRAIGHT FROM THE FIRE, SERVED WITH PESTO, COPPA, SALAME, PROSCIUTTO CRUDO AND RED WINE. WHAT'S NOT TO LIKE!?
OUR EXTENDED FAMILY ENJOYING PANIGACCI, TESTAROLI AND FARINATA. A VERY CONVIVIAL WAY TO EAT! NOTE THEY ARE DRINKING MOSTLY WATER :)
TESTAROLI ARE 'COUSINS' OF PANIGACCI AND COME IN 2 VERSIONS (SOUND FAMILIAR?).
THE BATTER IS THE SAME AS FOR PANIGACCI BUT THE HOT FORM IS BIGGER AND OFTEN IN METAL. THE TESTAROLO IS MADE INTO A THIN CRISPY PANCAKE. THIS CAN EITHER BE EATEN AS IT IS WITH TOPPINGS, OR IT IS CUT INTO LOZENGES AND BOILED IN WATER FOR A MINUTE TO FORM A DELICIOUS PASTA WHICH WHEN IS SERVED WITH PESTO OR OTHER SAUCES.
I HEAR YOU ASKING 'WHY COOK IN THESE FORMS AND WHY ON WOOD?' WELL THESE DISHES ARE DESIGNED FOR WORKING PEOPLE OUT IN THE WOODS ABOVE THE LIGURIAN COAST. NONE OF THE INGREDIENTS GO BAD IN THE HEAT AND THE TERRACOTTA FORMS ARE EASY TO CARRY WITH YOU. IT IS 'FRESH BREAD ON THE GO!'
FOR ALL YOU GLUTEN-FREE FOLKS WE HAVE 'FARINATA DI CECI' (CHICK-PEAS). THIS IS A THICKER PANCAKE MADE WITH 250 GRAMMES OF DRY CHICK-PEA FLOUR, 1 LITRE OF WATER 1/2 A CUP OF OLIVE OIL AND SALT. BEAT THE WATER INTO THE FLOUR AND SALT. ALLOW TO REST FOR 4 HOURS. SKIM OFF ANY SCUM. BEAT-IN THE OLIVE OIL TO CREATE A SMOOTH BATTER. POUR INTO AN (OILED) METAL PAN TO A THICKNESS OF AROUND 10 MM. SPRINKLE ROSEMARY / BLACK PEPPER ONTO THE BATTER IF YOU LIKE. COOK FOR 10 MINUTES IN A VERY HOT OVEN (WOOD BURNING PIZZA OVEN IS BEST). IT SHOULD BE CRISPY AND GOLDEN ON TOP. SERVE HOT WITH A SOUP OR SALAD OR WITH 'SALUMI'.
AND LASTLY..... THE FAMOUS FOCACCIA! (ok THIS IS WELL KNOWN ABROAD)
THIS IS A SLIGHTLY LEAVENED BREAD THAT IS EATEN AT ANY TIME OF DAY AND IS THE SAILOR'S PREFERRED SNACK IN THE PORT OF GENOVA.
MIX 500 GRAMMES OF SOFT FLOUR WITH 50 GRAMMES OF MALT / MALTED FLOUR, 1 TABLESPOON OF BREWER'S YEAST (CHECK THE AMOUNT RECOMMENDED BY THE YEAST MANUFACTURER) 1 TABLESPOON OF SALT, 1/2 CUP OLIVE OIL. INCORPORATE WARM WATER TO MAKE A SOFT FAIRLY WET DOUGH. COVER AND ALLOW TO REST FOR 2 HOURS. KNOCK-OUT THE AIR AND STRETCH ONTO A SHALLOW OVEN TRAY. ALLOW TO 'PROVE' OR RISE FOR ANOTHER HOUR (OR MORE). PRICK THE PROVEN DOUGH WITH YOUR FINGERS TO KNOCK OUT SOME AIR AND FORM LITTLE POCKETS. COOK IN A MEDIUM OVEN FOR AROUND 30 MINUTES.
THINLY SLICED ONIONS, TOMATOES, OR ROSEMARY CAN BE ADDED TO THE TOP BEFORE GOING IN THE OVEN. ONCE OUT OF THE OVEN ADD SOME OIL AND COARSE SALT ON TOP AND ALLOW TO COOL A BIT BEFORE SERVING.
NOTE THAT ALL OF THE RECIPES CAN INCLUDE OTHER TYPES OF FLOUR SUCH AS WHOLE-WHEAT, BARLEY