Pangoccioli vegani alle castagne
Pangoccioli vegani con farina di castagne e grani antichi. Quando scopri di essere allergica alla farina di frumento ma ami dilettarti in panificazioni, ci sarà pure una via d’uscita? La triste realtà di un’allergia non voluta, per niente lontanamente desiderata, neppure in circostanze avverse nordamericane, mi porta a doverci fare i conti. Non so bene ancora come poterceli fare. A matematica non sono mai stata un asso e la geometria non era il mio forte. Forse in chimica mi appassionavo alle formule e misuravo in piccole pozioni, questo il derivato del mio grande amore per tutte quelle misurazioni di farine con miele, e semi con tostature e cacao e granelli, chicchi di frutta secca, che magicamente si costituiscono alla giustizia di un biscotto soffice e fragrante la mattina?
Sono nati così i miei pangoccioli vegani, farina di castagne e grani antichi. Sono nati così quasi per caso, dopo aver cucinato 1kg di ceci, rigorosamente accompagnati da alga kombu in cottura, rimaneva all’appello una bella ciotola capiente di aquafaba, tu vegano che mi leggi sai di cosa parlo, perchè ci avrai fatto mille cose, ma forse non questi pangoccioli qui. I lettori non vegani devono essere certamente messi al corrente che l’aquafaba è l’acqua di cottura dei ceci. Può essere ri-utilizzata per svariati usi, quali cremose mousse dolci, un elemento proteico di aggiunta ai crackers, l’agente sofficizzante dei miei meravigliosi pangoccioli di stasera.
Copre circa una settimana di colazioni, con 2 biscotti a mattina.
Ingredienti:
150 gr di farina di grani antichi
30 gr di farina di castagne
1 cucchiaio colmo di miele di castagno
1 cucchiaino di lievito
150 ml di aquafaba
cacao quanto ne gradite
Procedimento:
Stemperare le farine insieme, mescolandole a poco a poco. Unire l’aquafaba ed amalgamare bene, aggiungere in sequenza lievito e miele. Mescolare ancora affinchè non si sia ottenuto un composto liscio ed omogeneo. Aggiungere cacao a questo punto e mescolare finchè non si sia incorporato completamente al composto.
Formare dei piccoli rettangoli oblunghi che si gonfieranno in forno a 180 gradi per 16 minuti a forno ventilato e prenderanno la bellissima forma dei pangoccioli.
Sfornare e aspettare domani mattina per addentarli nel caffelatte. Ho pensato che potrebbero essere deliziosi, tagliati a metà e spalmati con un leggero cucchiaino di marmellata o di crema di nocciole. A voi la scelta.
La Schiacciata Coll’Uva – Grape and rosemary focaccia, if you please.
By Il Libro della vera Cucina Fiorentina – Paolo Petroni
Grape and rosemary focaccia. In Italian we say Schiacciata con l’uva, what an idyllic phrase. Lots of shiny tiny purple grapes, bright and juicy. This dessert has the bright colour of the autumn and it is traditionally baked in early September. It can be an excellent snack, soft and warm focaccia to pair with some juicy figs, seasoned cheese and a cool white wine for a perfect Italian aperitif.
Servings: 8 – 10
Ingredients:
20gr (½ oz) baking yeast
190 ml (3/4 cup) lukewarm water
350gr (¾ lb) All purpose flour
120 ml (8 tbsp) olive oil
120 ml (8 tbsp) sugar
A pinch of salt
1kg (35 oz) black table grapes
3 rosemary sprigs
Preparation:
Preheat oven to 350°F (175°C) for 15 minutes, then turn it off to keep warm for the dough to rise.
Instructions:
In a large bowl, slowly dissolve yeast with lukewarm water.Stir in flour, 60 ml of olive oil, 85 grams of sugar and a pinch of salt. Cover and set it aside for 1 hour in the oven, slightly warm but previously turned off.
After that time, knead the dough on a lightly floured surface and roll it out to shape it about the same size as a (measurements x by y) rectangular baking tray. Preheat the oven to 350°F (180˚C).
Oil the baking tray and place the dough on the tray. Cover it with around 700 grams of grapes (washed and dried), leaving a border wide enough to be able to fold over the dough to cover the grapes. Sprinkle 42 grams of sugar and 30 ml of olive oil over the dough.
At this point fold the extra border of dough to cover the grapes completely, and cover again with the rest of the grapes, drizzling with the remaining olive oil and sugar.
Garnish it with rosemary and bake it in the oven for an hour.
Serve soft and warm.
Restaurant Review – L’Oca Bonda
L’Oca Bonda looks like a typical Alimentari (grocery store) in the heart of the small town of Pozzolatico. It lies just 15 minutes from the busy centre of Florence, but deep in the breathtaking green hills of Tuscany.
The parking lot in front of the restaurant will likely be jam-packed whether for your weekend evening dinner or a typical Sunday lunch. Make sure you are not starving as you head there and allow yourself enough time to find a proper parking spot.
You may think you’ve made a mistake as soon as you step in when you find a grocery store instead of a restaurant. The ‘Alimentari’ part functions as decor, to let you tune in to the ambience. A small space, no larger than 50 square metres welcomes you with homey furniture and rustic accent pieces. Divided into two rooms, the grocery store-like part serves as the main waiting area. Lack of available outdoor dining room might result as counterproductive in these sensitive Covid times.
As the waitress shows us our table, I notice no music, just the voices of other guests, creating a family-like atmosphere.
I find it appropriate.
Everything on a design point of view utterly respects the Tuscan rustic decor of the old and stylish country houses, well-paired with warm light. It is suddenly like being home.
The servers were a bit slow in bringing us the menus and taking our drink order. But they fixed that slight with a complimentary glass of prosecco and a slice of buttered toasty bread with a taste of anchovy. It was a good call to help us to forgive the wait.
What you wouldn’t expect from a place that oozes tradition is a new interpretation of some typical Tuscan meals. Its forte is salted codfish, which they mix in their first and second courses, with a fair rotation through their weekly menu. I appreciate their attempt at culinary creativity so I decide to give it a chance. Tonnarelli Cacio & Pepe e Baccala’ (€ 12) is a fantastic surprise, both for my palate and for my wallet. If someone ever tells you not to mix fish with cheese, it is probably because they haven’t tasted their tonnarelli yet. Creamy and peppery to the right amount, it elevates the fish and cheese ingredients to a different extent. What makes it even more peculiar is the presentation, as they serve the pasta straight in the pan.
Codfish tacos (€ 15) with fried zucchini flowers and fried artichoke was my second choice. Codfish is a difficult fish to cook when it comes to a proper flavour, , especially since frying it could lead to a very salty taste. This is the case at L’Oca Bonda. While presented well as a layered fish and flower decoration, the fish tasted a bit too salty, although the vegetables were properly fried to a perfect crunchiness.
This type of revisited Tuscan cuisine can also at times, be heavy on eggs in its attempt to add a twist to the simple and delicate flavour of traditional recipes.
Perfectly tuned into the homey style of an old trattoria, you have to ask Margherita, the waitress, for dessert. Mascarpone cream (€ 5) with crunchy dark chocolate biscotto and bits of pistachio and hazelnuts sprinkled on top is the perfect end of this egg-rich dinner. Thick cream melds its texture together with a nutty flavour. It is served in the type of fine porcelain mug you would find in a grandma kitchen.
Unique in its attempt to brilliantly interpret some legendary recipes of Tuscan cuisine, you will be happily surprised by this humble gem, hidden in the green hills of Chianti. It is well recommended to embrace the unusual Tuscan food combinations and traditions. All the food is well and properly served in a generous amount, just like home, and fairly priced.
Blackberry Jam – Chiaverini
If I stop for a second, trying to define the sweet and slightly sour flavor of a couple of those lil spoons, I do immediately imagine that pastel but intense dark color. Unique.
With its four fully minimal palette, the lemon yellow, the unmistakably silver, one shade less the peach-colored and the special pink (I bet you wouldn’t be able to find something similar), it is the perfect pitch.
Spread some jam and butter on a toasted slice of bread, dunk it quickly in your mug of coffee and bite it when it’s still crispy. Perfect countryside breakfast for Sunday lovers.
Sunday dreamy lovers.
Giulia's Column 