29 marzo 2015

Black & White Wednesday # 160

Simona of Briciole is hosting BWW # 160,
send your entries to simosite AT mac DOT com
the Gallery will be up on Wed. 1st April.

 A place to visit

old kitchenware in underground Naples
40 meteres below street level

There are always hosting weeks available.  
Please contact me at casacortella AT tin DOT it  if you are interested in presenting a gallery.

We have a group on Flickr if you'd like to join and share your pics,
hashtag #BWFood on Twitter. 

24 marzo 2015

Kummelweck (Kimmelweck) Rolls - Panini al cumino

A simple and easy recipe this month for We Knead to Bake's challenge: Kimmelweck Rolls, soft buns with coarse sea salt or fleur de sel and caraway seeds on the top. Ideal for sandwiches and even burgers, though we just had them as normal bread.
They are German in origin as Kummel means caraway seeds while Weck means roll. In Buffalo in New York, these rolls are used to make a speciality sandwich called the Beef on Weck, with thinly sliced rare roast beef and horseradish and it is typically served with fries and a dill pickle.
Aparna suggests also a couple more recipes you can make with this dough, shown below.
You can fid a very helpful video here.
I made some buns with special sesame seeds I bought last winter at Salone del Gusto e Terra Madre in Turin. They are red becaus e flavored with Umeboshi, you can see the picture at the bottom of this post.


2 1/2 tsp active dry yeast
1/2 cup warm water
1/2 cup warm milk
2 tbsp oil
1 tbsp honey
1 egg white (optional)
1 1/2 tsp salt
3 to 3 1/4 cups bread flour
egg wash (optional)
coarse sea salt and caraway seeds

Mix together the warm water and the warm milk and stir in the yeast. Let it sit aside for about 5 minutes. Knead by hand or with the machine.

In the bowl of your machine, combine the yeast mixture, oil, honey, the egg white and stir.Now add the salt and about 2 1/2 cups of flour and knead, adding as much more flour as required till you have a smooth and elastic  dough that is tacky but not sticky. Shape the dough into a ball, and place it in an oiled bowl. Cover loosely with cling film and let rise for about an hour, until it is almost double in volume.

Deflate the dough well (not kneading), shape into a round and and allow it to rise, covered, for 30 minutes more.
Divide the dough into 8 equal pieces and shape each into a smooth ball, then slightly flatten it. Place them on lightly greased or parchment lined baking sheets. Spray or lightly brush with oil, loosely cover and let the dough rise for 30 more minutes. Brush with eggwash (or something else that will make sure the topping sticks when baking), then cut slits ( like an +) on the top using a sharp blade or scissors.
Sprinkle the top of the rolls with sea salt and caraway seeds, and then mist with water. Bake the rolls at 220C (425F) for 5 minutes and then quickly mist with water again making sure you don’t keep the oven door open for too long.
Bake for another 20 minutes or so until they’re brown and done. Cool on a wire rack. This recipe makes 8 large burger bun sized rolls.

For the Vienna Loaf:

Follow the above recipe but with the following changes:
after the second rise, divide the dough in half and shape each half into an oval with tapered ends. After the final rise, apply the egg wash and then slash the top with a 1/2" deep lengthwise slit. Leave out the salt and caraway seeds.  Bake at 200C (400F) for about 35 minutes, including the 5 minutes after spritzing with water.

For the Salt and Pepper Sticks:

Again follow the above recipe for the rolls, but make the following changes :
leave out the second rise and do only the first rise. After that, divide the dough into 13 equal pieces. Roll each piece out into a 12" rope of even thickness, and place them  1-1/2" apart on the greased or lined bakng sheet. Let them rise now. Apply the egg wash, but do not make any cuts. Sprinkle with coarse sea salt crystals and coarsely ground or cracked black pepper. Do not spritz with water and bake for about 15 to 20 minutes.
 This recipe also goes to Susan's weekly YeastSpotting.

18 marzo 2015

Bánh Mè Chien - Frittelle di sesamo vietnamite - Vietnamese Fried Sesame Dumplings

Con l'Abbecedario Culinario Mondiale siamo arrivati in Vietnam, ospiti della mia cara amica Sabrina.
Una terra lontana, famosa purtroppo, quasi più per la sanguinosa e rovinosa guerra che l'ha devastata che per le sue bellezze naturali, che piano piano si stanno riprendendo il loro naturale scenario. Chissà che un giorno non riesca anche io ad arrivare laggiù in visita, è un paese che mi affascina molto.
Ce ne ha dato una bella immagine Sabrina nel suo post, merita di essere letto.
Prima di avventurarmi in ricette prettamente orientali, ho provato queste frittelline dolci, che in Vietnam servono con il tè.
Unica mia variante: ho usato il lievito da dolci invece del bicarbonato che avevo finito.
Penso che anche sia meglio usare la forbice per fare il taglio a croce, perchè così probabilmente si aprono di più e sembrano piccoli fiori.
Ricetta originale qui.


un uovo
50 ml di acqua
100 g di zucchero
20 g di olio extravergine di oliva o burro fuso
250 g di farina 0
1 cucchiaino di bicarbonato di sodio
1 cucchiaino di sale
1 cucchiaio di latte in polvere
semi di sesamo
olio di semi di arachide per friggere

In una ciotola mescolare l'uovo con l'acqua, lo zucchero  e l'olio, finchè lo zucchero sarà sciolto bene.
In un'altra ciotola mescolare la farina, il bicarbonato, il sale e il latte in polvere.
Riunire gli ingredienti ed impastare bene con le mani fino ad ottenere un impasto liscio e morbido e non appiccicoso.
Coprire e lasciare riposare 15/30 minuti.
Formare delle piccole palline come noci, circa 25 g l'una (non più grandi altrimenti friggono male e restano crude all'interno), fare un taglio profondo a croce su ognuna (forse era meglio se usavo la forbice), pennellare leggermente con acqua e rotolare nei semi di sesamo.
Friggere in una pentola piccola, alta e stretta, 4 o 5 frittelle per volta, fino a doratura. Scolare su carta assorbente e servire.
Con questa dose vengono 20/22 frittelle.

Fried Sesame Dumplings

One of the most popular sweet fried treats of southern Vietnam, a sort of fritter with sesame (Bánh Mè Chien).
A few simple ingredients for a lovely sweet and crisp tea time.


one egg
50 ml water
100 g sugar
20 g extra virgin olive oil or melted butter
250 g all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon milk powder
sesame seeds
peanut oil for frying

In a bowl mix egg with water, sugar and oil, until sugar is dissolved well.
In another bowl mix  flour, baking soda, salt and milk powder.
Combine liquid ingredients with solid ones and mix well by hand until the dough is smooth, soft and not sticky.
Cover and let stand 15-30 minutes.
Shape into small balls like nuts, about 25 g each (no larger otherwise they won't fry evenly but get raw inside), make a deep cross cut on each (maybe it was better if I used the scissors), brush lightly with water and roll into sesame seeds.
Fry in a small pot, tall and narrow, 4 or 5 pancakes at a time, until golden brown. Drain on paper towels and serve.
This dough will give 20/22 dumplings.

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