Friday, April 10, 2015

the risottare method for a puttanesca pasta

LA PUTTANESCA
puttanesca
The trick you need to know to make a Puttanesca pasta taste great is the same trick you need to know to make almost every pasta taste great.  The method is called risottare, which comes from risotto. 
  
Risottare is not the same thing as mantecare or sautéing.  Risottare, allows the sauce to penetrate the pasta, it literally gets into it.  Flavours amalgamate turning a simple puttanesca pasta into something that goes way beyond any verbal description.  You need to try it, to understand what I mean.  

Cook the pasta as you would a risotto.

The pot of water is boiling.  The puttanesca sauce is almost ready.  Butta la pasta (throw the pasta in the pot).  

Cook the pasta half the time required.  The package will indicate how much time it takes to cook it al dente. 15 minutes?  Set your timer to 7.

Don't drain the pasta but use something, like a pasta fork or a hand colander, so that you can pull it up from its water. Keep the pot with the liquid handy.  The pasta now goes straight into the pan where the puttanesca sauce is waiting to receive it. Turn on the heat and add a couple of ladles of the pasta's liquid in the pan.  Allow the pasta to absorb the liquid by flipping and tossing the pasta. As you would with a risotto.  Repeat the process until the pasta is cooked al dente (your timer is set to 7 minutes, remember?).
puttanesca
Puttanesca Sauce

3 tablespoons extra virgin olive oil
5 anchovies, drained and finely chopped
2 whole garlic cloves
1 can whole peeled tomatoes
100 grams taggiasche olives (buy them with the pit and remove the pits yourself, they contain more flavor)
a few fruit capers (rinsed and drained)
dried chilli flakes
salt (to taste)
pepper (to taste)

Add the extra virgine olive oil into a large sauce pan.  Add the garlic cloves and cook for about 3 minutes, remove the garlic from the pan.  Add the anchovies and let them dissolve in the oil with the help of a wooden spoon.  Add the olives and chilli flakes.  Now raise the heat on the stove and add the canned tomatoes.  Don't squish the tomates, leave the tomatoes whole. Turn the tomatoes so they can cook on all sides.  The high heat allows the tomatoes to caramelize but will also make a mess on your stove, it is, however, a necessary step for taste and worth cleaning up afterwards. 

Lower the heat and cook no more than ten minutes stirring every now and again.

Cook your pasta using the risottare method mentioned above.

Wednesday, April 1, 2015

light buttery dinner rolls

DINNER ROLLS
dinner rolls
I can’t help myself from making these dinner rolls over and over again.  Don’t make their name fool you because they aren’t just for dinner, actually I love them more for breakfast and I think they make an excellent bun for hamburgers and sandwiches.

This is absolutely THE best basic soft bread dough I’ve tried so far.

The recipe comes from Sarabeth Levine’s book, Sarabeth’s Bakery, From My Hands to Yours.  I’ve adapted the recipe with just one simple addition, a sprinkle of maldon salt on top of each bun, just when you are about to place them in the oven.  I like to have that light salty touch.  Like other recipes I’ve tried from this book, the result is perfect if you follow the instructions exactly word by word, no less, no more. Although, I did reduce the yeast which calls for 28 gr of compressed yeast (or 3 ½ tsp active dry yeast), I used 7 gr of fresh compressed yeast instead.  The reason for this is because I prefer to allow the dough to rise slowly overnight in the fridge so that I can pull them out in the morning to bake straight away.  Even if it takes longer to rise I noticed that using less yeast results, in taste, less yeasty.

The author introduces the recipe with a small note: “Present these light and buttery rolls in a linen-lined basket at your next dinner party and your guests are bound to sing your praises”. 

I have a feeling that I will present these light and buttery rolls for Easter breakfast.  Served warm in a linen-lined basket on a table set with bowls of jams and butter, chocolate, eggs and salami, pizza Pasquale, Colomba, milk, coffee and tea.  For some reason I already hear those sings of praises.

dinner rolls
Dinner Rolls
Adapted from Sarabeth’s Bakery, From My Hands to Yours

28 gr compressed yeast ( I used 7 gr)
2 tbsp. granulated sugar
1 cup of whole milk
1 large egg, plus 1 large yolk
3 ¾ cup all-purpose flour, as needed
1 tsp fine sea salt
12 tbsp. unsalted butter, cut into tablespoons, well softened
*Maldon salt to finish (my adaption)

Crumble the yeast finely into a bowl of a heavy duty stand mixer.  Add the milk and sugar, whisk to dissolve the yeast.  Add the egg and yolk.  Attach the paddle to the mixer and at a low speed add 2 cups of flour and the salt.  One tbsp. at a time add the butter and allow the butter to become absorbed before adding another. Add another cup of the flour to make a soft dough that cleans the sides of the bowl.

Generously butter a large bowl.  Turn the dough on a lightly floured work surface.  Shape the dough into a ball and place the ball in buttered bowl.  Cover the bowl with plastic film and let stand in a warm place until double. 

Divide the dough in 9 equal portions (the book says 18 portions).  Shape each portion into a ball.  Cup one hand over the dough and move your hand in a tight circular motion, letting your palm gently touch the top of the dough.  Arrange the balls in a pan lined with parchment paper, leaving some space between the balls.

Allow the balls to rise until double and bake in the oven for 20 minutes or until golden brown at 180ºC.  Optional, add some maldon salt just before you slip them in the oven.