Wild garlic loves this damp, shady corner of our garden. We keep the majority of it contained within an old galvanised wash tub, but if you look closely, you can see that it’s managed to escape and grow in the cracks of the flags!
I harvested a few of the leaves to go in a wild garlic sourdough focaccia; wild garlic and wild yeast!
In less than a minute, I blitzed the leaves with some olive oil into a liquid about the consistency of a vinaigrette.
The dough took a little longer to be ready… about 12 hours in a cool cloakroom.
Depending on the size of your baking tray(s), the recipe makes 2 small or one large loaf. I used a large tray – 39cm x 27cm (15″ x 10½”).
It’s absolutely delicious – moist yet airy – and full of intense flavour. Perfect for accompanying pasta dishes, salads, antipasti and cheeses.
Click here to save my recipe to Pinterest for later
- 190g/7⅔oz sourdough starter (100% hydration)
- 310g/11oz tepid water
- 2tbsp olive oil
- 1tsp runny honey
- 500g/17⅔oz 00 flour
- 4g/⅛oz salt
- 6 leaves of wild garlic
- 5tbsp olive oil
- 1tbsp coarse salt crystals or flakes
- In the bowl of a stand mixer, combine the starter with the water, olive oil and honey
- With the dough hook attached and on a low speed, slowly add the flour and knead for around 5 minutes or until the mixture begins to come away from the sides of the bowl. Leave to rest for 10 minutes
- Add the salt, kneading until it's fully combined
- Allow to prove until doubled in size (depending on the temperature, this could be anywhere from 2 hours in a warm kitchen to overnight in the fridge. Make it fit in with your plans and schedule)
- Once sufficiently proved, preheat the oven to 200ºC/400ºF/Gas mark 6. If you have one, put your baking stone on a shelf in the bottom ⅓rd of your oven
- Coat a baking tray(s) liberally with olive oil, making sure you include up the sides
- Gently pour the dough into the centre of the oiled tray and carefully ease it towards the corners. You don't want to deflate the air pockets
- Cover with greased clingfilm and allow to prove again in a warm place for about an hour
- Make rows of indentations across and down into the dough, drizzle with more olive oil, sprinkle with the coarse salt and bake for 15 minutes
- Remove from the oven and spread the wild garlic oil over the top.
- Turn the tray 180º (to ensure even browning) and return it to the oven for a further 15 minutes or until the top becomes golden brown
- Remove from the oven, take the loaf off the baking tray(s) and allow to cool on a wire rack for a couple of minutes
- Slice and serve
- This bread is perfect for mopping up tomatoey or cheesy pasta sauces!
Get their look: Italian chef’s kitchen
There are so many clues in this interior as to the nationality and occupation of the owner; it’s an Italian chef’s kitchen. Lucas Migliorelli‘s apartment is in a castle; the kitchen floors are made of marble and there’s a huge chandelier hanging from a high, frescoed ceiling.
We’d highly recommend you to have a look at the rest of the photos from the house tour. His kitchen – especially from the perspective of two ex-chefs – is so perfectly kitted out!
- ILO soft touch magnetic knife rack
- Vintage style pasta collage poster
- Bialetti ‘Moka Express’ espresso maker, green/red
- Vonshef manual pasta maker
- Boleslawiec pottery sugar bowl
- Vintage copper stove top kettle
- Vintage copper strainer/colander
- White marble pestle and mortar
- Red enamel colander
Have a look at some of the other interiors featured in our Get their look series
Cakes & Bakes: Cranberry almond biscotti
Are you a biscuit dunker? I’ve never been one for dipping my biscuits into hot liquid. However, these cranberry almond biscotti have made me change my ways!
I’ve seen biscotti being produced on the Great British Bake Off but I’ve never tried my hand at making a batch.
Biscotti are Italian, twice-baked almond biscuits usually served with Vin Santo – a dessert wine from the same region of Tuscany. It’s this liquid that you dip your biscuit into before eating – I’ve only tried it with coffee so far – but give me time!
The traditional recipe is flour, sugar, eggs, pine nuts and almonds. However, there are updated versions that include an array of ingredients such as dried fruit, hazelnuts, pistachios, spices, lemon, coffee and chocolate.
Biscotti is the plural of biscotto but I’ve never heard that term in my life. Perhaps it’s because it’s impossible to eat just one!
Researching recipes, I discovered that there is such a thing as a biscotti tin. I don’t think I’ll be making biscotti often enough to warrant getting one – I used my 18cm/7-inch square brownie tin and it was more than adequate at tackling the job.
For its second bake, I sliced and transferred the cranberry almond biscotti on to a baking sheet and used stainless steel knives (don’t use knives with wood or plastic handles) to prop them up on their sides.
Click here to save the recipe to Pinterest!
- 70g/2½oz butter, melted
- 135g/4¾oz granulated sugar
- ½tsp salt
- 2tsp baking powder
- 2tsp vanilla extract
- 2 eggs
- 120g/4oz plain flour
- 120g/4oz semolina flour
- 115g/4oz dried cranberries
- 115g/4oz chopped almonds
- Preheat the oven to 175ºC/350°F/ Gas mark 4
- Grease a biscotti pan or large baking sheet
- Stir together the melted butter, sugar, salt and baking powder
- Beat in the vanilla extract and then the eggs
- Blend in the flours, cranberries and almonds
- Place into the prepared biscotti pan, leaving a 2cm/¾-inch margin free on each side of the pan, to allow for expansion. If you're using a baking sheet, form the dough into a flattened log about 28 x 10cm (10½ x 4 inches).
- Bake for 30-35 minutes, remove from the oven and allow to cool for an hour
- Slice on the diagonal into 4cm/½-inch thick pieces. Place them back on the baking sheet, standing them on edge if you can; this will ensure they bake evenly
- Reduce the oven temperature to 160ºC/325°F/Gas mark 3 and bake for 20-25 minutes, until golden
- Remove from the oven, and allow to cool on a wire rack
- They can be stored in an airtight container for several weeks (if they last that long!)
Cakes & Bakes: Piadina
Prior to making these flatbreads, I’d never heard of piadina. That’s strange really, seeing as flatbreads from other countries are so well known – pitta, tortilla, chapati, roti…
Piadina are from the Emilia-Romagna region of north-eastern Italy. It’s an area of the country renowned for its food; the same area that produces Parmigiano Reggiano, Aceto Balsamico Tradizionale and the origin of pastas such as tortellini, lasagne and tagliatelle.
This basic flatbread is traditionally made using plain white flour, lard or olive oil, salt and water and served as a street food. It’s eaten as an accompaniment to cheeses, cold meats and vegetables or with sweet fillings such as jam or chocolate spread.
These are quick, easy and delicious – devour them while they’re still warm with a selection of dips!
Piadina
Ingredients
- 175 g/6oz plain flour
- 1 tsp salt
- 15 ml/1tbsp olive oil
- 105 ml/7tbsp lukewarm water
Instructions
- Sift the flour and salt together into a large bowl; make a well in the centre
- Add the oil and water to the centre of the flour and gradually mix in to form a dough
- Knead on a lightly floured surface for 4-5 minutes until smooth and elastic
- Place in a lightly oiled bowl, cover with oild cling film and leave to rest for 20 minutes
- Heat a griddle over a medium heat
- Divide the dough into four equal pieces and roll each into 18cm/7-inch round
- Cover until ready to cook
- Lightly oil the hot griddle, add one or two piadine and cook for about 2 minutes or until they are starting to brown
- Turn the piadine over and cook for a further 1-1½ minutes
- Serve warm
If you don't have a griddle, a large heavy frying pan will work just as wellClick here or on the image below to pin the recipe for later!
