Fresh Calabrese Bread Recipe - Hardcore Italians
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Pitta Calabrese, a traditional Italian bread from the Calabrian Region, is known for its classic low donut shape. Typically sliced in half and stuffed with cheeses, spicy cacciatore meat, red onions, and more, it has a crunchy exterior and a soft interior. Delicious!! Ingredients: - 300g bread flour - 200g semolina flour (plus some for dusting) - 325g lukewarm water - 8g active dry yeast - 1 tsp honey - 10g salt - 3 tbsp extra virgin olive oil (plus some for the oiling bowl) Instructions: 1. In
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Pitta Calabrese Full Recipe on my website: https://frannielovesfood.com/pitta-calabrese/ INGREDIENTS Poolish: * 200 g Bread flour * 200 g water * 1/4 tsp dry yeast Final dough: * 650 g bread flour * 480 g water * 1/2 tsp dry yeast * 15 g salt INSTRUCTIONS * Mix all of the ingredients for the poolish, cover with plastic wrap, and let it sit overnight on your kitchen countertop. * The next day at the poolish to the bowl of a stand mixer along with 650 g of bread, flour, 480 g of warm water, 1/2 te
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A Calabrese classic from my Nonna’s kitchen - rapa e fagioli 🌿🫘 This is one of my all-time favourite ways to use rapini and it’s always the simple dishes like this that are made with the most love. Save this and try the recipe below 👇🏼 Ingredients: • 4 bunches of rapini, leaves only • 2 cans of red kidney or white cannellini beans • 2 cans of puréed or crushed tomatoes • 4 cloves of garlic • 1 cup of extra virgin olive oil • salt and pepper to taste • optional: chopped parsley, onion powder
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