Piccia Calabrese (calabrian Bread)
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Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 21 ingredients
- 1/2 c Warm water
- 6 sm Cocktail onions; chopped
- 2 Roasted red peppers; chopped
- 2 tb Artichokes; finely chopped
- 1 tb Olive oil
- 1 tb Dried oregano
- 1 1/4 c Biga
- 2 tb Lard
- 2 tb Sliced mushrooms
- 1 ts Salt
- 1 tb Capers; drained and chopped
- Cut
- 3/4 ts Cracked black pepper
- 1 sm Anchovy fillets; boned and c
- Pickles
- 2 1/4 c All-purpose flour; unbleache
- 3 tb Canned tomatoes with juices
- 2 1/2 ts Active dry yeast
- 3 Gherkins; chopped
- Chop
- Cornmeal
Contains
GlutenFish
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- cold. stir the yeast into the water in a small bowl; let stand until creamy, about 10 minutes. Saute the mushrooms briefly in the oil and let cool. Roughly chop the tomato, mushrooms, anchovy, capers, onions, artichoke, pickles, and red peppers in a food processor fitted with the steel blade. Remove to another bowl. Process the oregano, flour, salt, and pepper with 5 or 6 pulses to mix. Place the cold starter and the lard over the dry ingredients. With the machine running pour the dissolved yeast through the feed tube as quickly as the flour can absorb it. Add the vegetable mixture and process just until combined. Finish kneading by hand on a well-floured surface, sprinkling with 1/2 to 2/3 cup additional flour as needed, until elastic, moist, and velvety.
- First Rise: Place the dough in an oiled bowl, cover with plastic wrap, and let rise until doubled, 1 to 1 1/2 hours.
- Shaping and Second Rise: Shape the dough on a floured surface into 1 large or 2 smaller round loaves by rolling the dough first into a taut log, then shaping it into a round loaf. The dough will be slightly sticky; sprinkle the dough and the work surface with flour while shaping it. Place each loaf on a peel sprinkled with cornmeal, cover with a slightly dampened towel, and let rise until doubled, about 50 minutes.
- Baking: Thirty minutes before baking, heat the oven with baking stones in it to 425F. Just before baking, cut an even slash around the shoulder of the loaf or 3 slashes across the top with a razor. Sprinkle the stones with cornmeal and slide the loaves onto the stones. bake, spraying 3 times with water in the first 10 minutes, for 45 minutes. Cool on racks.
Plating
Cookware for this recipe
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Frying pan
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Mixing bowl
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Food processor
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Chef's knife
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Cutting board
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Vegetable peeler
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Wooden spoon