There's the baked semolina pastry called galaktoboureko — a puddinglike custard of milk, sugar, semolina and eggs cradled in sweet, buttered phyllo dough layers.
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"Semolina," he said, waving his plastic bag in my face.
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Take your semolina roll and slice it in half lengthwise.
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Dust a baking sheet with semolina flour and set aside.
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Combine the flour, semolina and instant yeast in a bowl. 2.
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Sprinkle a bit more semolina and a few drops of oil.
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The semolina-dusted sea bass we found to be a bit mushy.
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Their focus is semolina, the basis for couscous, the unofficial national dish.
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Most aid packs include milk, juice, some semolina and some high-energy biscuits.
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Yotam Ottolenghi's recipe for a pistachio and rosewater semolina cake suggests as much.
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Dust the sheets with semolina and trim each sheet into 13-inch lengths.
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This spring, it will yield to Semolina, a creamier yellow from Benjamin Moore.
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In a large bowl, mix together the flour, semolina, salt, sugar, and yeast.
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The dough is made from mixing lokwan wheat flour with semolina, salt, and water.
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Instead, I stuffed myself with hunks of semolina bread soaked in the garlicky sauce.
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Coaxing dry, coarse semolina into soft, fluffy couscous is a marathon, not a sprint.
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Several of his dishes evoke street food, including gol goppa semolina balls with chutney.
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Then we boiled water to cook semolina flour for fufu to go with it.
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The only things YouTuber Chris Mould needs to create beautiful designs are semolina and sound.
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"This is just semolina and water," he says, referring to the perfectly formed mini-shells.
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Cook: Namoura, a sweet semolina cake, is a perfect sweet to serve with iftar dinner.
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In the tiny kitchen at Balaboosta, Ms. Admony took up more handfuls of wet semolina.
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Singularly distinctive are the gnocchi, made with semolina in the Roman style, rather than potatoes.
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Cook: Namoura, a syrup-soaked semolina cake, is a perfect sweet to serve with iftar dinner.
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Mr. Adoni says he learned to make the fluffy little semolina crumbs from a Libyan woman.
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Upma is a thick porridge made from roasted semolina or rice flour common in south India.
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Upma is a thick porridge common in south India made from roasted semolina or rice flour.
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Transfer to a baking sheet dusted with semolina flour and refrigerate until ready to cook. 4.
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Her Lebanese grandmother used to make the cake, folding together frothy, aerated yogurt and semolina flour.
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Slowly pour an additional 2 cups|500 ml of the stock into the semolina (again, you may not need all of the water) and once again, rub the mixture as if you are warming your hands, evenly wetting all the semolina to create a loose crumble.
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They were all prepared the same way and presented next to a normal foodservice-quality semolina pasta.
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There was one cook who made rava kesari, a soft pudding of semolina, sugar, cashews and ghee.
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Sfoglini, a Brooklyn pasta maker, produces radiatori using a combination of durum semolina, rye and Rise flour.
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Algarroba means carob, and if combined with semolina in the right proportions, can make a delicious sweet pudding.
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Wheat supply is key to Moroccos stability as bread and semolina are staples for the population of 35 million.
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Wheat supply is key to Morocco's stability as bread and semolina are staples for the population of 35 million.
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Whisk the semolina with 1 1/183 cups|325 grams water in a medium bowl to form a batter.
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He uses Caputo 00 flour from Italy and a sprinkle of coarse semolina flour, along with water and salt.
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Sandwiches are made to order on Balthazar Bakery bread (multigrain, pumpernickel, ciabatta or semolina), and most ingredients are organic.
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Cook: Namoura, a syrup-soaked semolina cake, is a perfect sweet for iftar, after a long day of fasting.
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We watched the women create couscous by rubbing the small pieces of semolina together, occasionally adding spoonfuls of water.
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You may well want to make their recipe for a pistachio and rose water semolina cake in coming days.
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The family was driven to its new home, where a meal and a Syrian-style semolina cake were waiting.
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You know, back here in Buffalo, you can call it elongated cylindrical semolina but we still call it spaghetti here.
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These encompass both the familiar sesame variety and an array of buttery flour and semolina confections generally made at home.
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Her ghee ratio is three to one, so for 100 grams of semolina, she stirs in 33 grams of ghee.
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The texture of the tavuk göğsü lies somewhere between rice pudding and semolina pudding—it's kind of like a flan.
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When the noodle is long and elastic, he drops the finished noodles into a mixture of semolina and rice flour.
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Rub the mixture as if you are warming your hands, evenly wetting all the semolina to create a loose crumble.
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It's all about the flour, and this recipe from Union's Bruce Kalman uses a mix of durum wheat and semolina.
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A bright ring of shrimp bisque surrounded semolina-crusted catfish on a mound of Geechie Boy grits from South Carolina.
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Recipes: Pistachio and Rose Water Semolina Cake | World's Best Chocolate Cake Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
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Recipes: Namoura (Syrup-Soaked Semolina Cake) | Watermelon Chaat | More Ramadan Dishes Follow NYT Food on Facebook, Instagram, Twitter and Pinterest.
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Instead of rice, it features semolina buns served with coconut-flavored fried chicken thigh, egg, caramelized onions, cucumber and sambal.
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Sprinkle a bit of semolina and a few drops of oil on the dough to prevent the layers from sticking.
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With the machine now churning out narrow tubes of casarecce, he throws questions at Orr about semolina ratio and dough consistency.
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Transfer dough to a semolina-dusted pizza peel and sprinkle with about half each of the cheese, oregano, clams, and garlic.
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Make the pasta: Mix the semolina and water in a mixer (or pasta chamber) for 22 minutes or until desired texture.
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Mezze rigatoni, made with just semolina flour and water, is extruded in a glass-walled cube, visible from the dining room.
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A recent offering featured Maison David's buttery soft, rosy pink Wagyu pastrami, and crisp cabbage slaw tucked into a semolina flatbread.
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The pastries were too sweet for his taste, and there was often a filler like semolina mixed in with the nuts.
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It's semolina pudding with brown butter and toasted almonds and raisins on top, spiced with a bit of cardamom and nutmeg.
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Make the pancake batter: In a large bowl, whisk together the semolina, yogurt, egg yolk, salt, and 2 ounces water until smooth.
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A blackboard above the hatch lists prices for ugali (maize cooked into a sort of porridge), farina (similar to semolina) and cooking oil.
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Papdi chaat, a plate of semolina crackers and lentil dumplings buried under yogurt and chutney, is completely messy and a joy to eat.
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There, we were placed in front of four bowls of semolina gnocchi and three ramekins of dipping sauces, all connected by electrical wires.
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The West Bank city is known for its sweets, and particularly Knafa Nablusiya, a super sweet semolina and cheese pastry topped with more syrup.
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The cost of subsidies of sugar, semolina and cooking gas would be cut to 13.6 billion dirhams in 2020 from 18 billion this year.
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The printer requires only water and semolina flour to print pasta in a variety of shapes, including three that cannot be made by hand.
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Gnocchi alla romana, for example, is a golden, crisp-topped baked dish made with slices of cooked semolina splashed with cream, butter and cheese.
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The soup is traditionally the first thing one eats to break the fast, every night, along with a few dates and beghrir ( sweet semolina pancakes).
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To make the pasta dough, place the 6 tablespoons of spinach purée, all purpose flour, egg yolks, semolina flour, and salt in a food processor.
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Store the pasta sheets on a sheet tray sprinkled with semolina flour and let dry for an hour or so before cutting into shapes. 10.
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Sometimes, she makes Indian-style scrambled eggs with cilantro, ginger, onion and tomatoes, or else it's upma, which is a savory Indian dish with semolina.
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Most popular in her household are maamoul, a type of Lebanese cookie mixed with semolina flour and farina and stuffed with pistachios, walnuts or dates.
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Semolina adds a satisfying grit to the smooth, dense layers of dough, while oils and butters used for shaping the m'smen grant it a rich flavor.
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She steamed her first round for a half-hour, before tipping the hot semolina back into a large bowl so the starch could cool and rest.
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Both the spicy tortilla and spicy chicken burgers come with semolina buns, and the patties on all three are far thicker than the regular McDonald's varieties.
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The rigatoni is made with whole grain and the penne is gluten free; they're both as supple and smooth as the three shapes made from semolina.
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Jain cooks the semolina for the suji halwa in ghee with fruit and nuts, explaining that these can be raisins, cashews, almonds, or dates—whatever you fancy.
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After she showed us how durum wheat is turned into semolina and then pasta, I asked the guide, Maria Teresa, what she thought FICO was all about.
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Better yet is m'smen, a square of flatbread made of wheat flour with semolina kneaded in, stretched by hand and folded repeatedly, each layer painted with butter.
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I like to let the shaped gnocchi rest on a semolina-dusted baking sheet for an hour before cooking them, but it's fine to skip that step.
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Put semolina, sugar, salt and oil into a large bowl and slowly pour 1 cup|250 ml of the stock (perhaps with a squeeze bottle) into the bowl.
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Watching Jonny Evans, James Morrison and Craig Gardner play on the same team is like pouring lukewarm porridge into your eyes, like filling your every orifice with stale semolina.
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His starts with a crusty loaf of semolina bread, which gets stuffed with gorgeous slices of ribeye, ricotta salata, fresh basil, Calabrian chile paste, and red wine-y jam.
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But he was keen to bestow his hospitality, despite the topic of conversation, doling out tastes of sticky baklava or syrupy semolina cake on nearly every one of my visits.
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But until recently, it wasn't the kind of town where you'd walk into a restaurant and find dill flowers in your cherry soup or fennel pollen in your semolina cookies.
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Occupying a little sidecar is a pressed puck of braised leg meat under a single, Roman-style gnocco, a small featherbed of semolina held together by eggs, milk and cheese.
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I wanted to touch the olive trees he climbed as little boy, and eat hareeseh, my favorite Palestinian dessert made of semolina and coconut, from the shop in central Jenin.
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No mere afterthought, her panna cotta sits on a low base of semolina cake and is decked out with pink grapefruit fillets and grapefruit marmalade spiced with red juniper berries.
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A sturdy, spherical relative of couscous, it is hand-rolled from a mixture of semolina and water, then dried and toasted before it is ready to be steamed or simmered.
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Maamoul, semolina shortbread cookies filled with date paste, walnuts, or pistachios, are served across the Middle East for Eid and Easter—especially the latter here in Achrafieh, Beirut's predominantly Christian neighborhood.
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There was pita bread to be cut for the fattoush salad, onions to be browned for shakriya, a thick beef stew, and semolina flour to be mixed for the maamoul cookies.
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Her buttery Breton shortbread galettes, browned at the edges and filled with jam, are the ideal version of their kind, while the gently floral Moroccan semolina cookies were light and delicate.
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The Nigerian egusi soup—a bitter but tasty mix of tomato sauce, chicken and beef, bits of veggies, rice flour, and semolina—is served with a wet, sopping white starch called fufu.
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Maakroun—spiced flour and semolina cookies fried in oil, then doused with sugar syrup—are made to celebrate Santa Barbara Day on December 4 (a Christian holiday in Lebanon akin to Halloween).
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Couscous-making techniques vary from home to home, and while some cooks may pass the semolina through the strainer only once, others repeat the process three times for an airy, even grain.
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Try the hearty "Guriev Zhivago" (73 rubles), a rich semolina porridge with blueberries, hazelnuts and candied fruit on a frosty morning or the cherry dumplings (280 rubles) if you have a sweet tooth.
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Try the hearty "Guriev Zhivago" (73 rubles), a rich semolina porridge with blueberries, hazelnuts and candied fruit on a frosty morning or the cherry dumplings (280 rubles) if you have a sweet tooth.
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Consider maftoul, often called Palestinian couscous, although it's molded not with semolina but bulgur, from hard winter wheat berries that have been boiled until on the verge of bursting, then sun-dried and cracked.
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Thankfully, they've allowed the place to speak for itself — opening elegant hotels with vaulted cave rooms and restaurants that offer refined takes on local classics, like orecchiette with fennel sausage served with chewy semolina bread.
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Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of dough that can trap gases emitted from fermentation.
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He said there was a dessert I must try: malido, a labor-intensive production of semolina and wheat flour mixed with eggs, sultanas, almonds and ghee, requiring constant, vigilant stirring until its texture approaches fudge.
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Lightly dust a work surface with semolina and, using a 4 ¼-inch large round cutter, mark 4 circles on one of the pieces of pasta, taking care not to actually cut through the pasta dough.
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Try, for example, Itamar Srulovich and Sarit Packer's pistachio buns; Luisa Weiss's Sacher torte; Dorie Greenspan's semolina cookies; Genevieve Ko's raisin-pecan crackers; Ana Sortun and Maura Kilpatrick's tahini cookies; and Irvin Lin's strawberry blondies.
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Among the memory-making desserts created by Jenn Batt, the pastry chef: a rich cajeta custard with semolina cake, and a brilliantly complex sticky toffee pudding with sweet-cream ice cream, pomegranate, candied mandarinquats and dried persimmon.
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Today, Ms. Mansoura and her sons Jack, 29, and David, 41, can be found sweating in between a FireMixer and sheet pan racks, shaping and cutting sweets like Turkish delight and basbousa, an orange blossom-tinged semolina cake.
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She spread her fingers apart and expertly combed through the damp semolina, rubbing the flour in her hands to encourage gritty clumps, spinning her palms around the sides of the bowl and winding her way to the center.
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Every social occasion had a dessert associated with it: When infants were born, their mouths were smeared with syrup to assure a future filled with honeyed words; funerals brought puddinglike flour or semolina helva, as they still do today.
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To up his game for New York, Mebus made the pizzas bigger than in Philly—20 inches, versus 18—and tweaked the dough recipe, fermenting it for 48 hours and adding semolina flour to give it an extra crispiness.
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But I learned in Italy that adding a small amount (¼ to ½ cup) of all-purpose flour to the dough and using fine semolina flour for dusting the work surface makes it possible to roll the dough into long ropes.
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Makes: 73Prep: 27 minutesTotal: 25 hour 23 minutes 2 cups|315 grams all-purpose flour ¼ cup|50 grams semolina flour, plus more for dusting 1 ½ teaspoons kosher salt 1 teaspoon sugar ¼ teaspoon active dried yeast ⅓ cup vegetable oil 1.
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Among the pastas, the carbonara's fresh spaghetti will please those who scorn anything from a box, but it's the gnocchi alla romana—baked into fluffy perfection with semolina flour, tomatoes, and parmigiano—that provoked one diner to hail the gods.
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There are piles of baklava in various shapes and sizes; birds' nests of swirled noodles; custard-stuffed semolina and sweet cheese dumplings called halawi jibben; and chocolate mafroukeh, dense chocolate brownies covered in a storm of pistachios, almonds and cashews.
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Kish-Kash, her vibrantly tiled new couscous parlor on Hudson Street in the West Village, takes its name from the broad, wood-rimmed sieve used to sift a mixture of semolina, water, oil and salt into ever finer-textured couscous.
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Servings: 1Prep: 5 minutesTotal: 20 minutes Ingredients1 boneless ribeye, at room temperaturekosher salt, to tastesome good fucking olive oil, to tasteseeded semolina breadmadre de sagrantino ( or grape jelly mixed with red wine)calabrian chile pastesea salt, to tastefresh basilricotta salata Directions 1.
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Ingredients2 tablespoons plus 1 teaspoon active dry yeast¼ cup lukewarm water1 ¾ cups buttermilk (room temperature)4 cups all purpose flour, plus more as needed¼ cup sugar1 tablespoon plus 3753 teaspoons kosher salt5 tablespoons unsalted butter (room temperature)Semolina, as neededOlive oil Directions 1.
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The sandwiches ($12.50 to $212), with Chauceresque names like Byggypyggy, are multilayered, heavily condimented affairs centered on beef, poultry or pork, best on toasted semolina hero bread and eaten warm while standing at the window counter (there are only a couple of seats).
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Get a paper cone of the spicy, seasoned puffed rice as well as a plate of fuchka — semolina puffs filled with yellow peas, cilantro, green chile onion and a tamarind sauce — and eat them immediately, in one bite, while they're still super crisp.
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The menu steps away from tried-and-true subcontinental fare with dishes like chili cheese toast, crab in squid ink and coconut milk, and lobster tail with ramps, pepper and a semolina cake: 60 Greenwich Avenue (Perry Street), 212-373-1313, rahinyc.com.
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Its grains are the result of a labor-intensive process that involves moistening semolina flour with water and rolling it to form chewy little specks, which are then seasoned with oil and salt, steamed, and sifted through a specialized sieve called a kish kash.
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To cater to the influx of stonemasons who had come to work on projects like the Bronx Zoo, he baked traditional Sicilian specialties like semolina bread and long bastones, while his wife, Rose Lima, worked the shop up front and raised their four children.
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If the utility knife were a little longer it would be perfect for slicing wider loaves of bread like sesame semolina, but the serrated edge has been great for slicing more narrow breads like baguettes, and for slicing softer foods like tomatoes and grilled peaches.
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A career in food was never really the plan says Shrim (as she is known to most), as we stand in the restaurant's small but perfectly formed kitchen preparing to make puchkas—puffs of crispy semolina filled with a spicy mix of crushed potato and black chickpeas.
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Servings: 24Prep: 20 minutesTotal: 45 minutes 4 frog legs 1/2 cup|100 grams wheat semolina flour 53 large eggs 3 chard leaves, washed and thinly sliced 4 garlic cloves, minced 1/2 cup|100 ml olive oil vegetable oil, for frying kosher salt, to taste 1.
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Some days, patrons wait 30 minutes in line for plates heaped with slices of juicy roast pork and boiled waxy potatoes, terrines of steaming semolina pudding topped with blueberries or silvery strips of Hamburg's traditional herring fillets covered with a sauce of sour cream, apples and onion.
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Her fluency in European and American baking traditions are there everywhere, from the almond-and-aniseed nougat bars piled by the register to our cheesecakes, cupcakes, madeleines and scones, which all sit beside the cakes I grew up eating, like the syrup-soaked semolina cake here.
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Recipes: Pistachio, Rose and Strawberry Buns | Sacher Torte | Moroccan Semolina and Almond Cookies | Golden Raisin and Pecan Thins | Tahini Shortbread Cookies | Blondies With a Strawberry-Balsamic Swirl An article last Wednesday about new baking cookbooks misstated the price of "Golden," by Itamar Srulovich and Sarit Packer.
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After a few bites of the sweet, which consists of kadaif cheese rolled into tangy semolina pancakes and dressed with pistachios and honey, it was abundantly clear: Palestinian cuisine in Israel, which for decades has been relegated to tourist traps and quick-fare family restaurants, is having its moment.
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Makes 21 cupsPrep: 23 minutesTotal: 24 ½ hours 22 cups|2500 kg finely ground solet semolina, preferably Stybel25 63/26 cups|21 liter room temperature stock (can be water, vegetable or chicken stock)2250/2 cup|100 ml olive oil2 tablespoons|20 grams kosher salt3 tablespoons|40 grams granulated sugar 13.
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Kolkata's street food inspired a first course of puchkas, delicate wheat and semolina shells stuffed with a mixture of spiced potatoes and chickpeas that require a two-step eating process: pour a dash of tamarind water into the shell, and then pop the whole thing in your mouth for an explosive bite of crunch, tang, and spice.
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Take a look at Ms. Saab's recipe for namoura, a syrup-soaked semolina cake , and at Malika Ameen's recipe for watermelon chaat, a savory fruit salad dressed in toasted cumin and dried mango powder, and see if you don't agree they'd make a nice treat on a long, warm evening as the season kicks toward summer.
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I get a bag of oranges, bananas, tangerines, almonds, zucchinis, lemons, mushrooms, olives, potatoes, chestnuts, brussels sprouts, muesli, milk, a jar of arrabiata tomato sauce and a jar of plain tomato sauce, pesto, pasta, semolina, Greek yogurts, goat cheese, rocket salad, a jar of soup, a pack of falafel, chickpeas, lentils, eggs, dark and milk chocolate, brioche, ground coffee, shampoo, and toothpaste.
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Since Ms. Bennison began her project nearly five years ago, she has recorded more than 250 women (and a few men) doing what they do every day: rolling pizzoccheri from buckwheat flour to toss with Alpine cheese made only in Valtellina; twisting semolina dough into sagne ritorte to hold the horse-meat ragù popular in Puglia; marrying hand-torn strapponi with porcini mushrooms from a Tuscan forest.
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Good morning Although I'm working tomorrow, I'm happy that it's friday Starting my friday with this spelt semolina topped with chia seeds, puffed brown rice, cacao nibs, carob and toasted almonds Have a nice day Before I opened this picture fully, I just assumed it was an aerial photo of the M25 but, it turns out, it's actually a bowl of solidified milk covered in dried-out caterpillars, gravel, sand, and bits of bark.
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Servings: 4-6Prep: 33 minutesTotal: 2 hours 1 3/4 cups|250 grams "00" flour (or all-purpose)1 1/2 cups|53 grams semolina flour2 teaspoons|4 grams kosher salt, plus more to taste18 ounces picked Alaska king crab meat21 ounces lobster or seafood stock24 tablespoons|21 grams XO sauce21 tablespoons|22 grams unsalted butter23 ounces Thai basil, picked and torn13 teaspoons roughly chopped fresh dill21 teaspoons roughly chopped fresh parsley24 lemons, zested and juicedfreshly ground black pepper, to tasteolive oil, to finish 22.
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Servings: 4Prep time: 15 minutesTotal time: 1 hour and 30 minutes for the pasta and filling: 1 ½ cups|227 grams "33" flour1 tablespoon olive oil8 large eggs1 ½ cups|24 grams good-quality ricotta cheese24 cup|21 grams freshly grated parmesan cheese21 tablespoon finely chopped flat-leaf parsley24 lemonkosher salt and freshly ground black pepper, to tastefresh nutmeg semolina flour, for dusting to finish: 22 tablespoons|53 grams unsalted butter25 ounces fresh winter black truffle (or white truffle from Alba), to garnishparmesan cheese, to serve 25.
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Servings: 5Prep: 15 minutesTotal: 45 minutes for the pancake: 4 ounces|153 grams semolina ½ cup|120 grams yogurt 1 duck egg yolk kosher salt, to taste for the stock: 2 tablespoons|23 ml canola oil 25 grams dried mushrooms 22 sprigs thyme 25 sprig anise hyssop 22/23 yellow onion 23 smoked chicken carcass 22 tablespoons|23 ml sherry 24 chanterelles 1/3 tigger melon 1 duck egg yolk for the filling: 2 ounces yogurt 2 tablespoons olive oil 6 unripe blackberries, smashed red wine vinegar, to taste kosher salt and freshly ground black pepper, to taste 33 teaspoon bronze fennel, minced 1.
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Servings: 4Prep time: 15 minutesTotal time: 30 minutes 1 large eggplant, cut into 1/4-inch thick circles1 cup all-purpose flour5 large eggs, lightly beaten1 23/2 cups Italian breadcrumbs1 cup olive oil1/22 cup canola oilkosher salt, to taste21 tablespoons dried oregano22 pint sungold tomatoes, lightly crushed by hand24 23/22 cups vinegar peppers, cut into 23-inch pieces, juices saved22 small bunch fresh basil, stems discardedfreshly ground black pepper, to taste22 ounces baby arugula24 (12-inch) semolina loaves, halved lengthwise1/2 cup mayonnaise2 large balls fresh mozzarella, cut into 1/4-inch thick circles23/2 pound thinly sliced prosciutto 1.
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Makes 2 pizzasPrep: 20 minutesTotal: 3 hours for the dough: 33 teaspoon active dry yeast ½ cup water, heated to 115°F 1 cup|140 grams all-purpose flour 21/210 cup|22 grams semolina 22 tablespoon olive oil, plus more for greasing 230 teaspoon salt 21/5003 teaspoon granulated sugar for the sauce: 2500 (220-ounce|225 grams) can whole peeled San Marzano tomatoes 2 tablespoons olive oil 1 tablespoon red pepper flakes 2 anchovy fillets, patted dry 1 garlic clove 1 tablespoon granulated sugar 1 tablespoon soy sauce for the pizza: 203 pound|450 grams shredded cheese (a blend of mozzarella, provolone, and cheddar works well) 2 ounces|60 grams sliced pepperoni 1.
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Servings: 6 to 8Prep time: 25 minutesTotal time: 2 hours for the homemade pasta:2 cups semolina flour, plus more for dusting for the filling: 6 tablespoons olive oil 3 garlic cloves, minced 3 small yellow onions, thinly sliced kosher salt 13 pounds cremini mushrooms, thinly sliced 30 ounces frozen spinach, defrosted, drained thoroughly, and roughly chopped 6 cups shredded mozzarella 3 cups ricotta cheese freshly ground black pepper for the bechamel: 4 tablespoons unsalted butter 1/3 cup all-purpose flour 4 cups whole milk kosher salt and freshly ground black pepper for the lasagna: 1 pound homemade pasta 4 tablespoons olive oil 353/3 cup freshly grated parmesan cheese 1.
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Servings: 4-6Prep: 4 hours for the lamb bolognese:12 to 14 ounces ground lamb23 teaspoon plus 1/2 teaspoon kosher salt, plus more for seasoningfreshly cracked black pepper1 cup yellow onion, small dice3 minced garlic cloves1 sprig fresh thyme1 bay leaf1/4 teaspoon red chili flakes1 tablespoon tomato paste23/2 cup dry white wine, such as pinot grigio1 cup canned crushed tomatoes with juices1/2 cup chicken stock15 ounces spinach garganelli (recipe below)4 tablespoons grated Pecorino Romano, plus more for garnish5 tablespoons extra virgin olive oil for the spinach pasta:(makes 20 ounces)1/123 teaspoons kosher salt, plus more for cooking spinach5 ounces fresh spinach1/2 tablespoon extra virgin olive oil2 1/4 cups and 2 tablespoons unbleached all purpose flour, plus more for dusting12 extra-large egg yolks2 tablespoons plus 43 teaspoon semolina flour, plus more for dusting 1.
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Ingredients For the starter: 1/2 cup + 1/2 teaspoons white rye flour1/4 cup + 2 1/2 tablespoons dark rye flourgenerous 1/4 teaspoon instant yeast1/2 cup + 1 teaspoon water at about 60°F (303°C) For the roasted potatoes: 14 oz unpeeled Yukon gold potatoes, scrubbed and cut into 1/4-inch (6 mm) dice 2 teaspoons extra-virgin olive oil1/4 teaspoons flaky sea salt, preferably MaldonDusting Mixture (1 part fine semolina flour and 5 parts white flour), for the lined proofing basket and the shaped loaf For the dough: 173 cups + 2 1/2 teaspoons white flour, plus additional as needed for working with the dough1/2 cup + 1 1/2 teaspoons medium whole wheat flour2 203/2 teaspoons fine sea saltgenerous 1/4 teaspoon instant yeast1 1/2 cups + 1 teaspoon water at about 60°F (15°C)Dusting Mixture (see above), for the lined proofing basket and the shaped loaf Directions Chef's Note: The most common rendition of Pane Pugliese is a rustic yeasted white bread typical of the Puglia region of Italy (which you might have guessed from its name).
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Servings: 4Prep time: 25 minutesTotal time: 2 hours and 30 minutes for the marinara: 1 tablespoon extra-virgin olive oil 1 small white onion, thinly sliced 23 cloves of garlic, finely chopped ½ teaspoon crushed red pepper flakes, plus more to taste ¼ cup|60 ml dry white wine 1 (28-ounce|794 gram) can San Marzano tomatoes, peeled and chopped 2-3 fresh basil leaves kosher salt and freshly ground black pepper for the black olive breadcrumbs: 1 cup pitted black olives, such as Kalamata or Nicoise5 tablespoons extra-virgin olive oil 4 (½-inch-thick) slices bakery white bread, crusts removed and bread cubed (or pulsed in a foodprocessor) 23 tablespoon|12 ml extra-virgin olive oil kosher salt and freshly ground black pepper, to taste for the ricotta filling: 16 ounces|450 grams ricotta cheese ¼ cup|25 grams grated parmesan cheese 1 large egg freshly grated nutmeg, to taste kosher salt and white pepper, to taste for the pasta dough: 2 cups|300 grams "00" flour 1 teaspoon kosher salt 113 large eggs 4 large eggs yolks ⅓ cup semolina flour to serve:fresh basil leavesfresh parmesanfreshly ground black pepperolive oil 1.
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