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Cooking instructions. Preheat an oven to 180 o C (350 F). In a large bowl, add the spelt flour along with a little salt. Mix it. Pour the olive oil in the bowl. Gradually add the water and continue mixing until you get a dough that isn't too sticky or floury. Knead the dough and make it into a circular shape.
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Portion the dough into 3.5-oz rolls. Roll them out with a rolling pin and then shape them into a sort of football, bulging in the middle and pointed at the ends. Place the ciriole well spaced out in baking trays with greaseproof paper. Cut them lengthwise and let them rest for another 30 minutes. Just before baking, give them a light sprinkling.
Readymade La Ciriola romana bread on the counter at the artisan bakery
Making your dough is the key to Pinsa Romana and it does include a few steps. It's a slow fermentation over 24 hours in the fridge, which results in a light, bubbly and open texture to the final baked bread. Here's a quick breakdown of how the dough comes together. Step 1 - Combine the flours together until well mixed.
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Add the chicken stock and increase the heat to high and bring to a boil. Let cook for 2 minutes. Reduce heat to medium and add remaining butter, one tablespoon at a time, whisking often, until the sauce thickens a little. Stir in the capers, basil and parsley. Season with a pinch of salt and pepper.
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Trim the crusts, cut in half forming 2 rectangles and place 2 toothpicks through each of the rectangular sandwiches to hold together. . Repeat using other 2 slices of bread, mozzarella, and prosciutto. . Dredge each spiedino in flour then dip in egg, covering all sides. . Heat remaining 1/4 cup of olive oil in large sauté pan over medium heat.
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This will result in a softer textured crostini, perfect for eating with knife and fork. Line the slices up on a baking sheet, and pre-heat the oven to 375. The crostini are then topped with cheese.
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Heat a frying pan on medium, add oil, and cook one side of the milk-soaked bread. When it has a nice golden color (about 2 minutes), flip the bread, top with mozzarella slices and anchovy fillets, cover, and cook until the cheese melts (2 minutes). Sprinkle parsley, a splash of olive oil (optional), and serve. Tags:
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To make the bread, in a medium bowl, combine the flour, yeast and salt; stir with a wooden spoon. Add the water and stir, scraping the sides of the bowl, until a shaggy, slightly floury dough forms. Turn the dough out onto the counter and knead by hand until well developed and elastic, about 8 minutes.
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In a large bowl mix all purpose flour, rice flour and yeast. Continuously whisking slowly add cold water. Add extra virgin olive oil and salt (photos 1-4). Mix well. Cover the bowl with a plastic wrap or a lid and let rest for 30 minutes. Mix again and let rest for another 30 minutes.
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Transfer to hot oil. Fry, turning occasionally, until golden on all sides. Drain on a paper towel-lined baking sheet, and place in oven to keep warm. In a medium skillet, heat remaining 2 teaspoons olive oil over medium-high heat. Add garlic, and cook until golden. Add anchovies, and cook stirring until they almost disintegrate.
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Dredge each spedini in flour then dip in egg, covering all sides. Heat about 3 inches of vegetable oil in a large, high sided pan over high heat. Place spedini in pan and fry on both sides until brown. Place spedini in serving plates and remove the toothpicks. Melt 2 tablespoons of butter in a sauté pan over medium heat.
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Panis Quadratus. Put the spelt flour and wheat flour with the sourdough, salt, water, honey, olive oil and all the seeds in a bowl and knead into a ball of dough. Put this on your bench and knead into a smooth dough in about 10 to 15 minutes. Put the dough in an oiled bowl. Cover and let it rise for 30 minutes.
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Preheat the oven to 375 degrees F. Place the slices of ciabatta on a parchment lined baking sheet. Bake until crisp and golden around the edges, about 8 minutes. Remove the bread from the oven.
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Grill or broil the bread slices until they are browned and crispy on each side. Remove the bread from the grill or oven and rub each piece with the raw, crushed garlic cloves.Arrange the bread slices on a platter and brush each with some of the olive oil. In a large bowl, toss the tomatoes with the salt, pepper and any remaining olive oil.
Readymade La Ciriola Romana Bread on the Counter at the Artisan Bakery
The Romans had eaten porridge and baked bread for around six hundred years after the founding of Rome. In 171 BC, during the Third Macedonian War, the arrival of Greek bakers established the first professional bakers, known as the pistores, in Rome. [1] It was in ancient Rome where bread and pastries first began to be mass produced.
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Method. Mix the wholemeal and spelt flours together, and pour this on to your work surface. Create a large depression in the centre. Dissolve the salt and sugar into the water. Mix the sourdough into the flour bit by bit, pouring it into the well you've just created. Once the sourdough is roughly mixed, begin to pour the water into the well.