Rustic italian cooking. Cooking morel mushrooms

Rustic Italian Cooking

rustic italian cooking
  • the Romance language spoken in Italy
  • Of or relating to Italy, its people, or their language
  • a native or inhabitant of Italy
  • of or pertaining to or characteristic of Italy or its people or culture or language; "Italian cooking"
  • (cook) prepare a hot meal; "My husband doesn't cook"
  • The process of preparing food by heating it
  • The practice or skill of preparing food
  • Food that has been prepared in a particular way
  • (cook) someone who cooks food
  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"
  • Having a simplicity and charm that is considered typical of the countryside
  • Lacking the sophistication of the city; backward and provincial
  • countrified: characteristic of rural life; "countrified clothes"; "rustic awkwardness"
  • Constructed or made in a plain and simple fashion, in particular
  • an unsophisticated country person
  • bumpkinly: awkwardly simple and provincial; "bumpkinly country boys"; "rustic farmers"; "a hick town"; "the nightlife of Montmartre awed the unsophisticated tourists"

The "Best" Pizza & Rustic Bread Dough - proving the dough
The "Best" Pizza & Rustic Bread Dough - proving the dough
The recipe for this dough is from Jamie Oliver, and is the best pizza dough I've ever made or tasted for that matter [well, let's say it's as good as the best of the best, tender pizza crusts from Italy :-> ] The nice thing about it is that it's also great for making focaccia, rustic bread, & many other types of bread, including ciabatta with the addition of a little olive oil. In this photo, it's ready for the first proving. You cut slits in the dough to help it rise more easily, then cover it with a clean, slightly damp tea towl, and let it sit in a draft free area for an hour or more until it's doubled in size. It's made with traditional yeast [ie: not fast acting], from half "00" flour and half durum wheat semolina flour, the finest grind available. You can find it in specialty Italian food shops. My personal favorite is "Milano's" in Little Italy, in Montreal...I just love browsing around in that large, colourful food emporium for all sorts of wonderful Italian & European products. "James Trevor 'Jamie' Oliver, MBE (born 27 May 1975), sometimes known as The Naked Chef, is an English chef & media personality well known for his growing list of food-focused television shows, his more recent roles in campaigning against the use of processed foods in national schools, & his campaign to change unhealthy diets and poor cooking habits for the better across the United Kingdom." - wikipedia
Rustic Italian Loaf
Rustic Italian Loaf
This is the bread after the second rising and baking. After the first rising, you punch down the dough and shape it into a slightly flattened ball or other shape as you wish, sprinkle a little of the fine durum semolina over the top, then score a pattern into the dough. You let it rise for another hour until doubled, then bake until golden. Because of the types of flour, you get a slightly heavier loaf with a more compact, chewier dough. It's perfect for toasting and making bruschetta, or for making gorgeous sandwiches filled with thinly sliced Italian meats, cheeses, & rockette, or whatever suits your fancy!

rustic italian cooking
Similar posts: