Focaccia calda. Want some?

Irresistible, still warm and crunchy. Can you hear me bite it? ;)

Focaccia doesn't have to be too thick, doesn't have to be too gummy. That's why should be eaten few mins after is out of the oven. Calda e croccante!

Yumm!

Focaccia

(for 2 oven baking sheets)

-2 cups semola flour

-2 cups unbleached flour

-1 tbs dry active yeast

-2 tsp of sugar (divided)

-1 cup lukewarm water

-1/2 cup lukewarm milk

-3 tbs e.v.o.o. plus more for brushing

-3 tsp of sea salt

Put the yeast in a small bowl with 1 tsp of sugar and 3 tbs of warm water and let it activate for at least 10 minutes. It is ready when it is foamy and wet. Mix the 2 flours in an adequate bowl (or in a mixer with a dough hook), make a well in the flour and add the yeast, the milk and the water and start to knead just to blend the ingredients.

Then add the the e.v.o.o. the sugar and the the salt and knead for 5mins if you are using a mixer, or 10 minutes if you are kneading it by hand.

When you are finished, the dough should be wet but not sticky. If it's sticky put some flour on a board and knead it a little bit. Cover and allow to raise in a warm place for 1and ½ hours. Turn the dough out onto a lightly floured work surface and knead for 2 minutes, and let it rise again for 1/2 hr. Cover the bottom of the pans with parchment paper. Cut the dough in two parts, and using your fingertips, nudge the dough into a rectangle. Let rise again for 10minutes. Make indentations all over the dough by pressing with your fingertips all the way through the dough. Brush with an emulsion of water and olive oil over the top, filling in the wells. Then you can sprinkle the surface with rosemary, or cherry tomatoes which are cut in half and oregano, or thinly sliced onion, or simply with a little sea salt. Let it rise for another 10mins. Preheat oven at 400°F. Bake until crisp on the bottom and golden brown on top, about 15mins for each pan (it will depend on the oven).

Let me know how you like it.

Lemon semifreddo with basil-strawberries sauce.

At last, I smell summertime in the air-- the rose bushes are blooming; short sleeve and flip-flops are back! My friend Martha's lemon tree is blooming and is loaded down, under the weight of soooooo many lemons. Well, the good new is that I have tons of lemons too ;)

I love lemons. I use lots of lemons in the kitchen, for everything! Last Sunday I used some for a beautiful semifreddo. I hope Martha and her family enjoyed it!

Semifreddo is one of those Italian words that doesn't have a translation in English: it's a nice, ethereal, frozen mousse. If you never tried one, well, I think you should start with the best and make this one. It sounds complicated, but it's easier and quicker than a "Tiramisù" and takes advantage of this wonderful season, and Italian cooking is all about being in tune with the seasons.

Lemons' semifreddo with meringue and basil-strawberries sauce.

For the basic custard:

-5 egg-yolks
-1/2 cup of sugar

-1/2 cup of warm milk

-1/4 cup of lemon juice

-zest of 2 lemons

-2 cups of heavy cream

-6 store bought vanilla meringues

Spray a metal loaf pan with nonstick spray.

Line the pan with enough plastic wrap to cover the top after the pan has been filled. Beat the egg yolks with the sugar, add the milk first and then the lemon juice and cook for 3mins at medium-high level.

Let cool it down a bit and add the lemon zest. Whip the cream and gently -with a rubber spatula- fold the cream in with the egg custard. Crush the meringues on the bottom of the loaf pan and then spoon in the mixture. Cover with the plastic wrap and freeze overnight (or up to 4/5 weeks).

For the basil and strawberries sauce:

-2 cups of fresh diced strawberries

-1/2 cup of water

-1/2 cup of sugar

-4 or 5 basil leaves

In a pan, combine the water and the sugar. Bring to a boil, reduce the heat and simmer until the sugar has dissolved. Take the pan off the heat and add the basil leaves and let the syrup cool down. Add the strawberries and let sit overnight.

To serve:

Unfold the plastic wrap. Invert the semifreddo onto a cutting board; the crushed meringues will be on top. Remove the plastic wrap. Cut the semifreddo into slices (the thickness is up to you ;)). Place on individual serving plates and top each slice with the strawberry sauce and a fresh basil leaf.

Kitchen

The place I like best in this world is the kitchen. No matter where it is, no matter what kind, if it's a kitchen, if it's a place where they make food, it's fine with me. Ideally it should be well broken in. Lot's of tea towels, dry and immaculate. White tile catching the light (ting!ting!)...
From "Kitchen" Banana Yoshimoto (1988)

And from my kitchen today, please, let me offer you a tiny cup (tazzina) of coffee and a paprika truffle.
This is also a nice idea to recicle all those cookie's crumbs in your jar or to finish that food angel cake, without whipped cream!


Chocolate truffle with paprika
1 cup of polverized cookies (or cake or...)
3/4 cup of cocoa powder
1 yolk
1tbs room temperature butter (maybe just a little more)
2tbs of sugar
1 shot of Grand Marnier or similar
a pinch of paprika
a pinch of cinnamon
a pinch of red cayenne pepper
1/2 pound semisweet chocolate

In a bowl mix together the sugar with the butter and the cocoa powder.
Then add the yolk, the cookies, the spices and the liquor.
With a teaspoon pick a little "dough" and give it a ball shape. Put those chocolate balls to chill in the fridge. In the mean time melt the semisweet chocolate in a double boiler (or in the microwave). Dip the trouffle in the chocolate and sprinkle it with a little paprika. Let them dry on a parchment paper.
Store them in a nice paper box and keep in the fridge.

With some flowers, could be a nice gift for "Mother's Day".