Garbatella! Yes, I am having a Roman Easter, which is very nice indeed. Back for five days to see my husband, which is lovely, and I am making the most of it. So nice to be home in our neighbourhood Garbatella, even with the grafitti and grey skies. Today was all errands: bank, pharmacy to get medication for the next three months, plumbing store to get a new kitchen faucet, with food shopping in between and a stop at the bakery for pizza bianca and brutti ma buoni biscuits.
It is 20C here (68F) and many neighborhood dogs are still in coats. Beats me. I keep bumping into neighbours who exclaim “Ma dai! Sei tornata!!” – you are back! No, not yet, I say. Many were carrying bags with Easter eggs, which here are large, extravagantly packed and voluminously wrapped. The supermarkets are full of these Easter eggs, as well as colombe, which are like a panettone but shaped like a dove.
I am working my way through my culinary wishlist for this trip: fresh gnocchi, fresh strawberries, chinotto, pizza margherita, icecream, Aperol Spritz ….. and of course, baking some bread. Such a luxury to do that without sweating! I was thinking of an overnight slow-rise dough, but this is a slow afternoon dough, in between errands, so I upped the yeast a bit. I’ll be baking bread to freeze for my husband, so more one-person loaves.
No-knead seeded bread for Good Friday (makes 2 medium loaves)
600 ml water
10 grammes fresh yeast (or 5 grammes dry yeast)
600 grammes plain wheat flour (here 00)
200 grammes wholewheat flour (here Italian integrale)
25 grammes flax seeds
2 tsp salt
Combine the water and yeast, until yeast dissolves. Add flour. Mix in a bowl. After ten minutes, fold in seeds and salt Cover the bowl (I like hotel shower caps) and let it rest countertop in room temperature (20C) three hours. Then, uncover the bowl and fold the dough in the bowl for a couple minutes with a wooden spoon or a spatula, you’ll feel it get stretchier. Line your loaf tins with baking parchment, to make it easier to get the bread out. Now, divide the dough into your loaf tins — maybe 2/3 full, each tin? Depends on loaf tin size, here I divided it by tin sizes (385 g/385g/670g). Cover the tins with a kitchen towels and leave to rise again, for 90 minutes or so. (If you are in a warm kitchen, maybe an hour). Bake at 230C for 40 minutes until done.
Voila! Not bad. Two small loaves, and one medium one. I might just take a small one along to as a contribution to tonight’s apertivo at a friend’s house. She always serves nice cheeses and nibbles. Thereafter, out for pasta at a local trattoria. Amatriciana, carbonara, gricia, cacio e pepe….. Choices, choices!
I also found some crema di pistachio today (like a sweet smooth peanut butter) and am wondering if I could bake with it. Something like cinnamon rolls, but filled with pistachio cream? It might all just melt and be terrible, it’s not pistachio paste. OR…… (see the lightbulb going off above my head here?) Tomorrow night I am trying out my new Danish cast iron pan for æbleskiver, or munker: pancake puffs. Too hot in Accra to try, so the pan came back to Rome with me. I will report back. Those might be very nice with pistachio cream. To be explored.