La trattoria

So the birthday party is over and here are some recipes as promised:

Ciabatta:

Lievito madre (start at least 3 days ahead):

100 g flour

100 ml water

Mix and put it on a warm and sunny place, wait until it starts bubbling and smelling sour. But remember, this could take 3-5 days!!

After bubbling and smelling put it into the fridge.

Biga:

4 Tbsp lievito madre

100 g flour

50 ml water

Mix and leave it for at least 12 hours…..

Dough:

Biga

500 g flour or 250 g flour and 250 g semolina

1/2 pck dry yeast

375 ml warm water

1 tsp salt

2 Tbsp olive oil

Mix and beat well, let rise for 3 hours again.

Divide the dough and form two loaves, cover with semolina, turn them upsidedown and dust them with flour.

Bake at 430°F for 20 min., turn the temperature down to 400°F and bake 20 min…

Oh look here you can meet our ciabatta again!!

And who is the handsome companion?

That’s Tonno alla Siracusana!!

4 tuna steak (not canned ones, use fresh ones)

3 cloves of garlic

4 cloves

2 cardamom

salt, pepper

2 onions sliced

2 tomatoes in cubes

1/8 l white wine

1/8 l water

4 Tbsp vinegar

1 Tsp oregano

Lard the steaks with garlic and cloves, season with cardamom, salt  and pepper.

Heat 5 Tbsp olive oil and brown the steaks on both sides. Add the onions and tomatoes. Mix wine, vinegar, oregano and water and pour it over the fish.

Let simmer for about 10 Min., Serve with fresh bread.