inspiration —palettes — method
Total Active Time: 3 hours and 35 minutes
Total Rest Time: 25 hours and 45 minutes
Cook Time: 1 hour and 45 minutes
Prep: 50 minutes
Ingredients
Whole Milk Ciabatta
Starter:
1 cup all-purpose white flour
3/4 cup and 1 tbsp white rye flour
1 cup and 2 tsp water (60 F)
1/8 tsp instant yeast
Dough:
3 cups and 1 tbsp all-purpose white flour
1/2 cup white rye flour
1 & 3/4 cups and 2 tbsp whole milk (60 F)
2 tbsp extra virgin olive oil
1 tbsp and 1 tsp bee pollen
1 tbsp and 1/4 tsp salt
1/4 tsp active dry yeast
rice flour for dusting**
Baked Herb Trio Ricotta
12 thyme leaves
*& more for garnishing
6 sage leaves
*& more for garnishing
1 egg
1 zest lemon
1 cup Paneer {Ricotta} Cheese
1/4 cup parmesan
*& more for garnishing
3 tbsp extra virgin olive oil
1 tbsp buttermilk
1 tbsp honeycomb
1 tbsp unsalted butter
7/8 tsp dried lavender buds
*& more for garnishing
1/4 tsp salt
1/4 tsp pepper
1/8 tsp baking soda
Pequin Tomato Sauce
8 roma tomatoes
5 pequin chilis
1/2 yellow onion
4 garlic cloves
6-8 oregano stems
1/3 - 1/2 cup olive oil
1/4 tsp salt
*& salt to taste
1/4 tsp pepper *& pepper to taste
Herb Trio Tagliatelle Carbonara
Dough:
2 eggs
1 cup flour
2 tbsp olive oil
1/2 tsp sea salt
Sauce:
3 slices of bacon
3 serrano chilis
2 eggs
5 tbsp olive oil
1/2 yellow onion
3 cloves garlic
1/2 cup parmesan
1 tbsp thyme
1 tbsp mint
1 tbsp sage
1 tsp pepper
1 tsp salt
Method
Prep—
Whole Milk Ciabatta
1. Prepare your palette board: Measure the following ingredients and place them on a blank slab:
all-purpose white flour
white rye flour
whole milk
olive oil
bee pollen
active dry yeast
salt
2. Combine the all-purpose white flour, white rye flour, water and active dry yeast in a small to medium container and let sit sealed at room temperature for ten hours or until the peak rise as the starter expands and doubles in volume. 3. Make the dough: In a separate medium mixing bowl, combine the all-purpose white flour, white rye flour, active dry yeast and salt. 4. Pour half of the whole milk into the starter container along with the olive oil and add the bee pollen to loosen the sides of the starter from the container.
5. Add the remainder of milk into the mixing bowl containing the flours, salt and yeast.
6. Using a plastic dough scraper, release the starter from its container into the medium sized bowl containing the flours, salt and yeast and combine until a dough begins to form. Let rest for fifteen minutes in the bowl. 7. First Stretch and Fold: Using your hands, carefully lift the dough from the bowl and stretch the dough by letting it hang directly above it. Set the dough down once again into the bowl and fold the lengthy stretched portion over the bulk that was not stretched. Do this motion several times until all portions of the dough have been stretched equally when hung directly above the bowl and folded over its counterpart the bulk. Form the dough into a ball and cover it with a muslin cloth or dish towel while allowing it to rest for twenty minutes. 8. Second Stretch and Fold: Do a second stretch and fold sequence as in the previous instruction, and let rest for an additional twenty minutes. 9. Third Stretch and Fold: Do a third stretch and fold sequence as in the previous instruction, and let rest for an additional twenty minutes.
10. Fourth Stretch and Fold: Do a final stretch and fold sequence before forming the dough into a ball and allowing it to breath for twelve hours.
11. The dough should have doubled in size. Slide the dough from the bowl directly upon a well-floured surface and stretch it out into a large rectangular shape.
12. Massage the dough with olive oil. With your hands, reform the parameters of the dough into the shape of your preference without
hindering its natural method of expansion. 13. Place a linen cloth over the dough giving it room for it to expand while it rests and breathes for two hours before baking in the oven.
Baked Lemon Herb Trio Ricotta
1. Prepare your palette board: Measure chop and shred the following ingredients and place them on a blank slab:
thyme leaves
sage leave
egg
zest lemon
parmesan
honeycomb
lavender buds
olive oil
buttermilk
baking soda
salt
pepper
2. Whisk together the ingredients above in a medium saucepan with the Paneer {Ricotta} Cheese until well combined.
3. Grease a small oven safe clay bowl with the butter and place the cheese into the bowl to prepare to bake.
Pequin Oregano Tomato Sauce
1. Prepare your palette board: Measure and slice the following ingredients and place then on a blank slab:
roma tomatoes
pequin chilis
yellow onion
garlic cloves
oregano
olive oil
pepper
salt
2. Slice the tomatoes in half and remove the cores of each side. Then slice the halfs once more into quarters. Place and seal in a small bowl and set aside.
Herb Trio Tagliatelle Carbonara
Dough:
1. Combine flour and salt in a large mixing bowl.
2. Make a well with your finger in the dough and add the eggs one at a time, followed by the olive oil and slowly spin the egg mixture from the inside of the well into the flour grains to form the dough into a ball.
3. Knead the dough with your hands until well formed and no stickiness remains. Cover the bowl with plastic wrap and let stand for thirty minutes.
4. Place the dough on a well floured surface and cut the dough in four pieces using a sharp kitchen utensil.
5. Taking a large rolling pin, roll out each piece of dough into thin
rectangles with a 1 mm dough
height. Cut each rectangle into
thin long slices to create your
noodles. Let rest for five to ten minutes.
Sauce:
1. Prepare your palette board: Chop, and slice the following ingredients and place them on a blank slab:
serrano chilis
onion
garlic
parmesan
thyme
spearmint
sage
pepper
salt
Heat—
Whole Milk Ciabatta
1. Place a cast iron skillet filled with ice cubes on the lowest rack of the oven to create a steam bath for the bread to bake. Place a baking sheet or pizza stone on the middle oven rack and preheat the oven to 500 degrees F for at least one full hour. 2. Lay a piece of parchment paper on a table or flat surface and flour it with rice flour. 3. Transfer the dough: Remove the linen cloth from the dough and transfer it to the dusted parchment paper.
4. Stretch and form the dough: to the shape of your preference such as a loaf or rectangle ensuring that a one and one half inch thickness is reached.
5. Dust the dough: Dust the top of the dough with rice flour.
6. Scale the dough: Using a razor blade, lightly scale the dough to your creative pursuit.
7. Place the parchment paper and dough into the oven upon the hot baking sheet or baking stone. 8. Regenerate the cast iron skillet with ice to create a healthy path of steam before closing the oven door. Turn the oven dial to 470 degrees F and allow for the bread to bake for fifteen minutes.
9. Remove the bread from the oven and rotate the baking sheet so that the bread continues to cook for an additional ten minutes in a new way. A total of twenty to twenty five minutes at 470 degrees F, or until an external color of golden brown has been obtained in addition to an internal temperature of at least 180 degrees F and crunchy crust is granted. *It so happens that the time can range from a minimum of twenty minutes to a maximum of forty five minutes gauging the internal temperature of your oven as you observe the bread transform under heat in order to maximize the dough’s potential to create a crunchy external crust, supple, bouncy internal environment and hollow firm and steady base when held up to one’s ear and knocked upon with a knuckle. 10. When these tasks have been succeeded, turn the oven off, remove the transformed dough from the heat, and let it cool for three to four hours before slicing the bread and serving for ingestion.
Baked Lemon Herb Trio Ricotta
1. Preheat the oven to 400 degrees F.
2. Place the cheese into the oven and immediately lower the heat to 350 degrees F. Bake for twenty to twenty five minutes or until the top of the cheese hits golden brown notes.
3. Remove and let cool.
Pequin Tomato Sauce
1. Purée the tomatoes: Preheat your oven to 375 degrees F. 2. Prepare a baking sheet with olive oil pepper and salt drizzled over top. Soak each of the tomatoes in the olive oil , pepper and salt along side the baking sheet frame.
3. Bake the tomatoes for ten minutes. Remove them from the oven and flip each of them on their opposite sides. Bake for an additional ten minutes until slightly mushy and of melting liquid. 4. Place the tomatoes, oregano, chilis, garlic, olive oil, pepper, salt and onion in a food processor and mix until well combined. Add more olive oil in minute portions in order to obtain the liquidation of your design. 6. Heat a small sauce pan on medium and pour the newly formed mixture into the pan. Let warm over a medium high heat for two to three minutes. 7. Using a spoon, scoop a small dollop of cheese to form a well in the center of the cheese that the sauce can rest in. Pour the sauce into the newly former well in the center of the baked cheese. 8. Transfer the remainder of the sauce to a sealed air tight container and maintain in the refrigerator.
Herb Trio Tagliatelle Carbonara
Dough:
1. Heat a large soup pot with water and salt and bring to a healthy boil. Place the noodles one at a time into the boiling water and cook for two to three minutes stirring on occasion so they will not clump together. Turn off heat.
Sauce:
1. Heat a medium skillet on high heat and pour in half the oil, the garlic, onion, serrano chilis and a pinch of salt. Place the bacon into the pan and cook on medium until beginning to crisp. Two to three minutes. 2. Add half of the pasta water and turn off the heat. 3. In a separate small bowl, whisk the eggs, parmesan, olive oil and herbs together. 4. Add the mixture to the meat stirring so that the eggs will not scramble. 5. Infuse and break down the elements of the sauce in a food processor or blender. 6. Remove the noodles from the water and pour the sauce over the noodles.
7. Garnish with pepper and parmesan to preference.
Taste and Enjoy!
Color to the Method—
Music to the Method— Sicilian Folk Song: Lu Me Sceccu
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