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Chef Micol Negrin from Rustico Cooking NY, developed
a special menu for the Monini evening using each one of the
4 D.O.P. (Regional) Extra Virgin Olive Oils that Monini produces
and markets in the US.
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FOR THE DOUGH:
- 2 teaspoons instant dry yeast
- 7 cups unbleached all-purpose flour
- 1/3 cup sugar
- 2 teaspoons sea salt
- 1/2 cup Monini Toscano IGP Extra Virgin Olive Oil
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FOR THE
BERRIES:
- 3 pints fresh berries
- 1/2 cup sugar
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FOR THE MASCARPONE CREAM:
- 1/2 pound Mascarpone (Preferably imported Italian)
- Grated zest of 1 orange
- 1/4 cup honey
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TO BAKE:
- 1/4 cup Monini Toscano IGP Extra Virgin Olive Oil
- 1/2 cup sugar
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Preparation
Make the dough: Combine the yeast, flour, sugar, and
salt in a food processor. With the motor running add 1 and 1/2
cups of warm water (110°). Add 1 the olive oil with the
motor running and then add enough warm water to make a soft
dough that does not stick to the sides of the bowl (about 1/2
cup). Process 45 seconds. Lightly oila bowl and place the dough
in it; wrap and let rise until doubled, about 1 hour. (You can
also set the dough to rise in the refrigerator for up to 24
hours; it will develop more flavor during the slow rise. If
you are refrigerating the dough, return it to room temperature
before proceeding)
Cut the risen dough in 2 even pieces and shape each into a ball.
Cover with plastic and let rest 30 minutes.
Meanwhile, preheat the oven with a baking stone in it to 550°.
Flatten each ball of dough into a disk. Place each on a lightly
oiled sheet of parchment paper. Using your hands, flatten into
a thin round, about 1/2-inch thick; you might need to wait 5
minutes for the dough to stretch more easily.
To bake: Pour the olive oil evenly over the focaccias and spread
it with your hands all over the dough. Sprinkle each of the
focaccias with 2 tablespoons of the sugar and dimple them vigorously
with your fingers.
Bake the focaccias one at a time: Place the parchment paper
on the baking stone and bake each foccacia for 8 minutes or
until golden and still a little soft. Remove from the oven,
sprinkle each with 2 tablespoons of the remaining sugar, and
cut into wedges.
Make the berries: Toss all the ingredients in a bowl.
Make the Mascarpone Cream: Whisk all the ingredients in a bowl.
Serve the focaccia wedges with the berries and Mascarpone Cream. |
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