It has been a year since the project Cucina Conversation took off. Twelve month and twelve recipes. A wonderful adventure that is going to be renewed!
An appointment that taught me to keep faith at the commitments. Even when in daily life is hard to concentrate. This year has flown up very fast, I had lot of fun with the other Cucina Conversations ladies: I learned things I will never had imagined. With Daniela I enjoyed the Tuscan cuisine and I discovered Versilia; Rosemarie gave me a view about Piedmont cuisine that I didn’t know; Lisa from France in addition to her recipes shared with us her travels around world, I really love it; Carmen from Melbourne has shown us another side of the world, going through our topic with her seasonal recipes, often dedicated to her Italian family traditions. I learnt that Basilicata has very much in common with Calabria not only the southern taste; Flavia from Texas kept alive our project by organizing cooking classes by the name Cucina Conversations; Francesca taught me to make delicious cakes in a couple of minutes. Great!
Seven Ladies that have still a lot to tell. We are going to celebrate our first birthday with a new Cucina Conversations appointment: La Merenda.
I love cooking with colors, and I often look for them in nature, green as spinach or nettle; Red as tomatoes, yellow as saffron.
Vegetable Charcoal does not exactly have a cheerful color, but knowing how to combine it in a dough can be very pleasant to see, and most of all, it seems to have lot of good properties.
The first time my son took a black sandwich to school for his merenda time, nobody of his mates thought it was edible. But everybody of them wanted to taste it. So next day I had to make two more black sandwich to share with his friends. And I also had to write the recipe for the teacher.
Here it is also for my followers.
Sandwich al Carbone Vegetale
250 gr all-purpose flour
250 gr strong flour (manitoba)
200 ml warm water
50 ml warm milk
50 ml seeds oil
15 gr fresh yeast
1 tablespoon of salt
1 tablespoon of sugar
1 tablespoon of Vegetable Charcoal (powder that you can find at the herbalist’s shop, or Amazon)
Use a bowl big enough to contain the dough during the rising process. Mix up all the dry ingredient: the two flour, tbs of salt, tbs of sugar and Vegetable charcoal. Make a hole in the middle of the powders and add all the liquid ingredients: seeds oil, warm water and milk in which you had already dissolved the yeast. Mix them well until the dough is elastic and smoother. Oil the bowl and leave the dough rest in a warm place for about two hours.
After that, remove the dough from the bowl and place it on a board previously floured with semolina flour. Stretch with a rolling pin in a rectangular shape. Then roll it on himself to do a loaf.
Put the loaf in a plumcake shape pan and leave it rest in a warm place for two more hours.
Preheat the oven at 200°. Bake your bread for about 30′. I prepare this bread the day before because it has to be completely cold before being cut.
You can use it for your favorite sandwich. It is delicious toasted for your breakfast seasoned with butter and jam and naturally filled with Nutella 🙂
This month Cucina Conversations:
Rosemarie: Amaretti Morbidi – Turinmamma.com
Daniela: Pan Meino – La Dani Gourmet
Flavia: Tramezzini – Flavia’s Flavor
Francesca: Pizza Bianca- Pancakes and Biscotti
Have a good time with us, and a special Merenda for your relaxing moment.
This post is also available in: English