料理　十一

Описание: 料
理
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十
一

プッチャは私にとって思い出深いパンです。南イタリア・プーリア州に滞在していた頃、行きつけのパン屋で初めて出会いました。大きなパンがほとんどのイタリアのパン屋の中で一際目を引いた、ころころとした、不揃いの小さなパン。種入りの黒オリーブがぎっしりと入った色白のパンは、頬張ると柔らかく、しっとりしていて、どこか日本のパンを思い起こさせる優しい食感です。以来、すっかり虜になりました。いまではオリーブに限らず、季節の恵みを練り込んだプッチャ作りを楽しんでいます。

Puccia is a bread that holds many memories for me. I first encountered it at my favorite bakery when I was staying in Puglia, southern Italy. It was a small, round, irregular loaf that stood out among the large loaves found in most Italian bakeries. The white bread was filled with pitted black olives and was soft and moist, with a gentle texture that somehow reminded me of Japanese bread. Since then, I've been completely captivated. Nowadays, I enjoy making puccia that incorporates not only olives but also other seasonal blessings.

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cook : 細川亜衣 hosokawa ai
cinematography / edit : 穴見 春樹 haruki anami
music : haruka nakamura
album
〈青い森Ⅳ 〉灯台label
「雨のカーテン」「リズム」
〈青い森Ⅱ〉灯台label
「落葉」


#細川亜衣
#harukanakamura
#taishoji
#料理
#プッチャ

taishoji HP : https://www.taishoji.com
online shop “エプロンとレシピ” : https://grembiuli-ricette.com
music link : https://shop.harukanakamura.com/items...

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“Harvested Puccia”
20 pieces

Bread flour　　　　　300g
Cane sugar　　　　　15g
Salt　　　　　　　　 6g
Dry yeast　　　　 　 0.9g
Water　　　　　　　 210g
Olive oil　　　　　　 15g
Mukago　　　　　　 20g
Ginkgo　　　　　　　20g

Mix bread flour, cane sugar, salt and dry yeast in a bowl.
Add water and olive oil and knead.
When the dough comes together, divide it in half.
Add parboiled “Mukago” and ginkgo to each dough and mix lightly.
Wrap in plastic wrap and leave at 30°C for about 1 hour.
Stretch the dough with both hands from all four sides and fold it towards the center.
Wrap in plastic wrap and leave at 30°C for another 2 hours.
When the dough has doubled in size, transfer it to a surface covered with flour.
Divide each into 10 equal portions using a scraper.
Place the cut pieces in their original shape on a baking tray covered with parchment paper, leaving some space between them.
Leave at 30°C for a further hour, then sprinkle generously with flour.
Mist the pieces and bake in a 160°C oven for around 12-15 minutes, until very lightly browned.
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