![]() The surface can be smooth or have bubbles. The crispy bite and the grain of salt exploding in the mouth are two characteristics of these crackers. You can also use the pasta machine.īefore baking, don’t forget to sprinkle with a little fine salt. The dough needs to be very thin, and it should be rolled out on the cutting board with a rolling pin as if it were egg puff pastry. More often I buy them, sometimes I enjoy making them at home. But you can also serve them in the bread basket with breadsticks and more. You might have already understood that witches call one of the most popular appetizers/appetizers in Bologna: tagliere of cured meats, cheeses, and jams. But you can make them just with water, without adding the fat part. Streghe di Bologna are white or whole wheat and are made by mixing flour, water, and yeast with olive oil or lard. In flavor and crunchiness, they seem like crackers. Simili’s recipe but with whole wheat flour My mother-in-law also took the course at their school, but I’ll tell you that story another time. Valeria and Margherita Simili, twin sisters who were bakers and pastry chefs, have been baking delicious Bolognese bread and pastries for decades.įrom the Bolognese cooking school of the Simili, generations of young ladies passed by before they got married, learning to cook or perfect the art of cooking. The most famous recipe for Bologna witches is from the Simili sisters, almost as legendary in the city as Pellegrino Artusi. With a macabre sense of irony, it has a reference to the witches’ burnings. From here, the name of streghe (witches). ![]() If, on the contrary, the high temperature burned the sheet of bread, the baker used to wait before cooking the bread. If they were cooked and crispy, the baker could bake bread while snacking the streghe of Bologna that, in the beginning, was not made to be sold. Then they would light the wood-burning ovens and, in the middle of the night, to assess if it had reached the right temperature, they used to bake a thin sheet of bread dough made from leftover dough, usually from focaccia. ![]() The bakers, the night before, used to prepare the doughs to give them time to rise. To test the oven’s temperature before baking bread, too much precious to end up burned. The Strega of Bologna had a precise function, the same as the Tuscan schiaccia and, I imagine, other similar preparations. Streia (its name in the bolognese dialect) was born in the city bakeries and the surrounding countryside. They originated as a baked product that you could buy, at weight, from bakers throughout the city. If home baking is for you, try this recipe, it’s affordable for everyone. Streghe of Bologna ( strega means witch) are flaky, savory, and fragrant bread sheets that bake in the oven.
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