Monthly Archives: November 2018

No-knead November loaf in Garbatella

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Heading back to Accra after some days in Rome, in our neighborhood of Garbatella. In Caro Diario, Nanni Moretti drives through this archway on his Vespa. Garbatella is getting trendier, which still seems odd, but is still a great place to live and visit.

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Piazza Eurosia in sunshine, with Roman fragments.

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Via delle Sette Chiese. Oh yes, and I baked! I actually doubled this and made one big and two small loaves, but here is enough for one.

No-knead loaf in Garbatella

5 grammes fresh yeast (or 3 grammes dry)
425 grams water
100 grammes wholewheat flour
400 grammes white wheat flour
a handful of sunflower seeds
8 grammes salt

Mix all this up, to a shaggy mess and  leave it on kitchen counter with bowl covered for a few hours while you go for apertivi.  When you are back, fold the dough over itself with a spatula for a couple minutes, until you have a firmer dough ball that can be tipped over into parchment paper. Lift that into a bowl or baking tin, cover it and leave in fridge overnight to rise. Next morning, heat oven to 250C and bake for 25-30 minutes. Cool before slicing, and enjoy!
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A few days in Garbatella, and a lemon/blackcurrant curd tart

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I’ve been in Rome for a week for work, and despite the rain it has been lovely to amble round the neighborhood (Garbatella), drink coffee, meet neighbours tut-tutting over the weather, grafitti and state of the roads, and of course enjoy fall food.

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Cavolo nero at the market. And artichokes, broccolo romano, cicoria, mmmm….

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Friday night apertivi at the butcher’s up the hill, on Via delle Sette Chiese.

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Artichokes at the market: we were on our way to Eataly to see their new IKEA section, interesting. At least a good place to get ziplock bags without going to Anagnina.

Alberto Sordi

Alberto Sordi commemorated on Via Antonio Rubino.

The lemon/blackcurrant curd tart

One shop-bought pastry crust (here, gluten-free pâte brisée)
One jar lemon curd
One jar blackcurrant curd

Blind bake the pastry crust for ten min or so at 200C. I used baking beans. Then pour in the two curd jar contents, and cool until serving.

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We bought the blackcurrant curd in Maldon, and it was very nice. The artistic swirl foreseen did not quite work, but this was delicious. Also super easy.

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Ricotta, coffee and cocoa tart

Acra

The temperatures are creeping up in Accra, but I have been walking to work (a very sweaty couple of kilometers). There is always something new to see, like these rubbish bins. They appeared this summer, but now have sponsorship banners. I confess, I am dubious when I see  politicians promising to make Accra Africa’s cleanest city, but this is a step in the right direction.

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Coconut water on offer.

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Anyway, I had ricotta stashed in the fridge, and really needed to make room for a flatmate coming back with a brussel sprout stash for Thanksgiving. With a lunch invitation pending, I thought – aha! Time for a ricotta tart! I had bookmarked this Crostata with ricotta, coffee, and Sambuca from the always delightful Rowena at Rubber Slippers In Italy. She had made hers following the Casatella Terracinese from Polenta e Baccala, an excellent blog recommendation. This is a humble homage to them both, without the anise liqueur that should be included. I only had amaro,  and I was not sure how that would go with cocoa. The cocoa powder was Ghanaian, and excellent quality. Bake this the day before serving, if you have time.

Ricotta, coffee and cocoa tart
Pasta frolla base: I had shop-bought sweet shortcrust pastry crust from Rome, or try this one from Polenta e Baccala.

For the filling:
500 g ricotta
150 g white sugar
2 eggs
50 ml strong black coffee
1.5 tbs cocoa powder
1/2 tsp cinnamon
1 tsp ground coffee

Whisk eggs and sugar, stir in cold coffee, cinnamon, cocoa and coffee, until smooth.

Roll out your pastry: I had a 26 cm pie dish, and keep a little aside for lattice stripes on top. My commercial pasta frolla was in baking parchment, very easy to roll out into the pie dish. Otherwise roll it out carefully and pour in filling. It will rise while baking. Add some decorative pastry lattice stripes. Bake at 180C for  40 minutes, on the lower part of   your oven. Cool tart overnight, and serve with  dusting of icing sugar (this also helps hide shoddy pastry lattice).

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The tart wilted quickly in the humid Accra heat, so the icing sugar dusting is vanishing, but it was very good. Please do try the original recipe for Casatella Terracinese at Polenta e Baccala. I will definitely make that one day, with anise liqeuer.