Giro d'Italia '20 - Stage 7: Matera to Brindisi.
Just a quick hitter today; similar to a normal Friday night meal. At the end of a work week, especially the crappy ones, sometimes you just want to “close the kitchen” and either go out or order something delivered that may not be great for your health, but helps your mental state. While Friday night is typically “pizza night” in the US, in Brindisi, located in the region of Puglia, it's all about the Puddica! I made 2 versions which are typical varieties: one with tomatoes, olives, sautèed shallots and rosemary and the other with tomatoes, olives, and oregano.
My girls loved the oregano one, which was somewhat surprising as they adore anything rosemary. I think it had to do with the fact the shallots became morey assertive as they caramelized. I adjusted my recipe below, slightly, to add a little sugar while you saute them to counter this aspect a bit. Since the riders exited Basilicata today and I hadn’t made a dish from that region, I also whipped up some delicious Ciammotta. That’s not a typo! I always heard my mom call it Ciambotta growing up (or more phonetically: “Chee-am-boat”). But, this variation is understandable as they call the dish different names within different regions of Italy.
Now, what did surprise me is that while Puddica is basically Focaccia with toppings, my research kept pointing me to the fact that the dough in Puddica is slightly softer and that they accomplish this by incorporating some cooked potato into the dough.
Puddica (Focaccia with toppings)
Russet potato
1 ½ tsp yeast
3 ½ cups flour
1 cup warm water
Extra-virgin olive oil
1 ¼ tsp salt
Rosemary or oregano
Cherry tomatoes
Black olives
Shallot
Sugar
Bring a pot to a boil. Peel and quarter the potato and drop into the pot, simmer for about 30 minutes. Using a box grater or a potato ricer, process the potato into small pieces. Meanwhile, in a large bowl of a Kitchen Aid or similar mixer, stir the yeast and a ½ cup each of the flour and warm water together until incorporated. Cover and let the starter do its thing for about 30 minutes.
Afterward, add in the remaining flour, processed potato, a ½ cup of warm water and salt to the starter and stir to combine with a rubber spatula coated in cooking spray or with your oiled hands. Once combined, process the dough with the hook attachment on speed setting 4 for five minutes. Transfer the dough to a large oiled bowl, pinch the middle of the loaf, stretch outward and pull over the dough ball and turn and repeat this process until you’ve made it around the entire dough ball until a smooth round.
Cover and let sit in a warm place for 90 minutes to rise. Then, prepare two round baking pans or, 10-inch cast iron skillets, by generously oiling (use more than you think you need, especially if in a baking pan), split the dough in half and stretch into a rough round into each pan. Cover with a dish towel and let sit in a warm place for 90 minutes to rise a 2nd time.
After an hour, preheat your oven to 480, rack in lower-third and half cherry tomatoes and black olives. Mince rosemary and oregano. Thinly slice a shallot and saute over medium heat, with a sprinkle of salt and sugar, until softened.
When the dough is ready, wet your fingers and stretch the dough, if necessary, to the edges of your pan, and dimple the dough using all of your finger tips. Drizzle generously with olive oil. Season well with kosher salt. Place the cut side of the tomatoes into the dimples and garnish with desired toppings and herbs. Season with freshly cracked black pepper and place the pans into the oven.
Bake for 30-35 minutes. Let sit for a few minutes after cooking, then remove from pans.
Ciammotta (Ciambotta)
4 ripe tomatoes
Onion
Eggplant
Extra-virgin olive oil
2 zucchini
Garlic
Sage
Basil
Seed and large dice your tomatoes, reserving any juices and place in a bowl. Chop your onions and eggplant into a rough 1-inch dice. Preheat a large non-stick skillet with 2 tbsp evoo over medium heat. Add the vegetable (hold the zucchini) in the pan with a heavy pinch of salt and saute for 30 minutes. Afterward, dice your zucchini and add to the pan along with 2 cloves minced garlic and another pinch of salt and red pepper flakes. Stir to combine and cook for 20-30 minutes until the zucchini is softened. Add in some sage and basil leaves and stir to combine. Taste for any seasoning. Garnish with more fresh herbs, olive oil and grated cheese, if desired.
Copyright 2020, Brendan McCann, All Rights Reserved.
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