Ingredienti:

• 500 g di farina 0
• 250 g di farina 00
• 130 g di zucchero
• 40 g di strutto
• 5 uova
• il succo di mezzo limone
• un cucchiaino di semi di finocchio o anice

Tempo di preparazione:

1 ora circa + tempo di riposo (8 ore circa)

Procedimento:

Impastate a mano o nella planetaria le farine, lo zucchero, lo strutto e le uova.

Aggiungete il limone ed i semi di finocchio (o di anice secondo i gusti). Lavorate il composto fino a quando diventa liscio e compatto.

Formate dei cordoncini di 2/3 cm poi tagliate a pezzetti di uguale misura, circa 2 cm, oppure fate le classiche forme circolare, a “S”, o a rosetta.

Fate cuocere 3 minuti quelli piccoli, 5 minuti quelli grandi.

Scolate i biscotti su un piano di legno leggermente inclinato e poi trasferiteli su un canovaccio.

Lasciate asciugare completamente i biscotti per almeno due ore, meglio se per una notte intera.

Cuocete i biscotti bolliti ragusani in forno ventilato preriscaldato a 200° per 12-15 minuti oppure in forno statico a 220° per 15-20 minuti.

Estraete dal forno e lasciate raffreddare completamente: i biscotti dovranno essere croccanti fuori e farinosi dentro.

È possibile sostituire lo strutto con l’olio extravergine di oliva ma i biscotti verranno più duri.

Ricetta in collaborazione con il Panificio Saraceno di Ragusa

Ingredienti per 32 grissini:

• 100 ml di latte (mezzo bicchiere)
• ½ dado di lievito di birra
• 200 gr di Farina Tipo 00 Verde
• 2 cucchiai d’olio
• sale

Procedimento:

1. 1. Sciogli il lievito nel latte tiepido (per tiepido intendo che mettendoci un dito dentro non sembra né caldo né freddo, per chi avesse il termometro alimentare la temperatura deve quindi essere tra i 35 e i 40°).
   2. In una terrina metti la Farina Tipo 00 Verde a cratere e nel buco centrale versa il latte con il lievito, l’olio e a corona il sale.
   3. Impasta bene, a lungo, circa cinque minuti. Metti il panetto in un’altra bacinella ben cosparsa di altra farina pulita in modo che l’impasto lievitando non si appiccichi, e metti a lievitare coperto con un panno pulito in un posto caldo per 50 minuti.
   4. Successivamente dividere la pasta in tanti panetti , attenzione perché se i grissini hanno diametri troppo diversi in forno non cuoceranno omogeneamente. Stendi il panetto a mano in un rotolino abbastanza fino, e poi taglialo a metà per il lungo, dagli un’altra rotolata con il palmo della mano in modo che si assottigli e uniformi ancora e avrai così i primi due grissini.

Consiglio:

una volta suddivisa la pasta, mentre fai i rotolini, rimetti i panetti ancora da lavorare al caldo e coperti da un panno, così continueranno a lievitare. Mano mano disponi i grissini, uno in fila all’altro sulla teglia del forno coperta da carta forno, quando saranno tutti belli pronti, cospargili con un filo d’olio (l’ideale sarebbe spennellarli dolcemente con un pennellino da olio) e rimettili a lievitare per un’altra mezz’ora.
Vanno infornati a 180° per 30/40 minuti, dipende da quanto sono fini: comunque si vede che sono pronti quando saranno ben dorati e scuri.

Of French origin, but well-known across the world, by now the baguette has great success also in Italy. Its original long and tapered shape, to be brought “under your arm”, makes it legendary. But what makes it so tasty is the contrast between crispy surface and soft inside. Here below the secrets to realize it!

Preparation:

Make the butter melt in some lukewarm water. Separately, mix 0 Flour Blue type and the salt, then cool down with water and add the yeast. Well-knead the ingredients until you obtain a well-mixed dough. Don’t worry if it becomes a bit soggy, it has to be so!

Cover the container in which you prepared it and let rest for around 1 hour. Then cover the table with flour and put the dough on it; with your floury hands, knead it for few minutes and fold it multiple times. Let it stand again for 30 minutes. Then take the dough and cut it into so many portions as the baguettes will have to be: give them the classic tapered and long shape (the traditional baguette should be 70cm long, 5cm large and 4cm thick) and let it stand for half an hour more. Preheat the oven at 230 °C. Arrange the baguettes on the oven tray, previously covered with 0 Flour Type Blue.

Incise the surface with few vertical cuts, then stroke it with greasy hands. So start baking. After the first 15 minutes, lower the temperature at 210 °C and continue with further 20 minutes or until the surface will appear gilded. Turn off and let it cool down at ambient temperature.

Suggestions:

In order to give the baguette the traditional surface brightness and crunchiness, just before turning off the oven, brush it with some egg white. Alternatively, in order to give it a more rustic appearance, you can also cover it with some flour before putting it into the oven. Furthermore it is fundamental to bake in a humid atmosphere, so you can put a tray full of water into the oven in order to cause the formation of water steam.

Its name perfectly fits its shape. Beloved by children (and not only), mafalda is the classic soft Sicilian sandwich covered by sesame seeds, which is even more tasty if hot and with nutella or mini cheese. Even alone is very good!

sibilmente con nutella o formaggino. Anche da solo non lascia indifferenti!

Ingredienti:

• flour 1 kg
• water 550ml
• olive oil 45g
• yeast 35g
• salt 20g
• malt or sugar 5g

Preparation:

• Melt the yeast in little quantity of lukewarm water. Pour the flour type 00 Mister Sprint in a roomy container and add oil, mail and yeast. Start mixing the ingredients, then dilute with lukewarm water and add salt.
• Knead the mix for at least 15 minutes, then let it stand in a place without any air current for at least 1 hour and a half. When it has risen, re-knead it for few minutes and cut it 6 parts.
• Shape each portion in a 1-2cm diameter cordon manner: create a sort of folded wavy line, going from the left to the right (zigzag).
• Don’t fold the last part of the line, but arrange it perpendicularly on the mafalda, for all its length. Brush the surface with humid hands and cover it with sesame seeds so they easily stick on to the pastry.
• Bake it at 220°C for around half an hour, then at 200°C for further 15 minutes.

Suggestion:

You could also avoid the malt, however its use is suggested to obtain a softer and fluffy dough. For an optimal rising you can also keep the dough in the oven (closed and turned off) after having slightly preheated it at 40°C. Finally we remind you that the oven must be already hot when putting inside the mafaldas

Ingredients:

• 1 Kg durum wheat semolina
• 40-45gr brewer’s yeast
• 50gr extra virgin olive oil
• half a teaspoon of sugar
• 20gr salt

Preparation:

• Melt the yeast in a cup of water, then incorporate some durum wheat flour and the sugar; let it stand for 20 minutes.
• Sift the flour, open it in a fountain shape and add oil, fermented yeast and water as required to obtain a smooth and extensible dough. Add salt at the end.
• Put it into an oiled bowl and protect it with a cloth or a film
• Let it rise for at least 2 hours, until it doubles its volume
• Quickly re-knead it and cut it into 400gr pieces.
• Shape the blocks, sprinkle them with flour, wait for 30 minutes, and then incise some crosses on the surface. Cover again and let them rest for further 60 minutes.
• Preheat the static over at 220 °C and arrange a bowl full of water at the bottom.
• Put it into the oven and bake it for 30-35 minutes (after 15 minutes, eliminate water)

Preparation: 30 minutes

Rising: 4 hours

Baking: 4 hours

Doses for 8 people

Preparation:

Mix 0 Flour type “Pasticceria”, water and brewer’s yeast (compressed or active dry) but don’t fully knead the pastry.

Generally doses are the following:

1 Kg of 0 Flour type “Pasticceria”

Water 440ml

10gr yeast

Kneading time is quite short (around 3/4 minutes with spiral machine – speed 1)

• Once ready the “biga” still has to be lumpy (not smooth) and should be at around 20°C
• Water temperature should therefore be at a level that allows biga to land on this final temperature after kneading phase. Let it stand for 16-24 hours at 18-20°C, it will be ready when the center part of the pastry collapses towards the inside

After maturation, biga can be used for final pastry or it can be stored in a fridge at 4°C for further 24 hours. In this case it’s better to get it out some time before kneading it, so that it reaches its ideal final temperature. For the refresh phase we advise to use a strong flour, such as our 0 Flour Brown Type

Procedure

my advice to obtain a well-puffed rosetta is to use the indirect method with almost only biga.

Biga production:

• Flour molitoria san paolo manitoba type w 400 pl 0,5 IE 64, water 46%, compressed yeast 1%
• Rough and unrefined dough
• Wait for biga maturation (15 to 24 hours at 17/18°C)

Regarding the refresh, hereunder a recipe that is widely used for this kind of preparation, and that represents a clarifying numeric example of the necessary doses:

• Biga = 30 Kg
• Salt = 440 grams (2% over used flour)
• Malt = 110 grams (0,5% over used flour)
• TOP1 = 110 grams (0,5% over used flour)
• Water = 3,1 litres (55% over used flour; the reported value is calculated by subtracting the quantity already use for biga preparation to the total quantity of water!)

The final kneading temperature is around 23°C, spiral kneading machine for 5 minutes at speed level 1 and for 3 minutes at speed level 2 (roughly, depends on machine power). Now shape 2,8 Kg cylindrical blocks, grease it and cover with plastic. Let it rest for around 15/20 minutes, let it rise and bake it at 240°C with a lot of steam. It should be ready in around 18 minutes.

Ingredients

• Più cereali kg 10
• Water 6.5 lt
• Olive oil 0.4 lt
• yeast kg 0.4
• salt 15g

Procedure

Knead the ingredients in spiral manner for 4 minutes at speed level 1 and 8 minutes at speed level 2 (kneading temperature 25°C). Let it stand for 40 minutes, incise the dough as you like and let it stand for other 40 minutes at 35°C and 80% humidity; then bake the dough with steam at 220°C for 15 minutes, and with forced draught for the last minutes.