Saturday, April 9, 2016

Lasagna Bread (Scaccia)

I have to thank Heidi for letting me drive her to her doctor's appointment. If I had not done so I would not have found this recipe. I found the recipe in Saveur Magazine, nice selection of magazines in that waiting room. When I saw the magazine photo I took a photo of it and the directions with my phone. I later found the recipe online, but they were missing the folding diagram that was in the magazine.
I made the dough this morning before I ran out. I got home around noon and it needed a little more time. I let it sit for another 2 hours and the results were perfect.

I rolled the dough out as thin as I could, using my Mom's rolling pin. I added the sauce and the cheese. Let me say a little about the cheese.

The grocery store did not have caciocavallo cheese, which I have seen there on previous occasions. I stopped in to the Madison Cheese Shoppe. They did not have it either, but they suggested a Pecorino Tosca and Picante Provolone. I tasted both and loved the combination.
From Saveur Magazine, Lasagna Bread (Scaccia) -

Ingredients -
1 1⁄4 tsp. sugar
1⁄4 tsp. active dry yeast
2 cups durum wheat semolina flour
2 tbsp. extra-virgin olive oil
1⁄2 tsp. kosher salt
All-purpose flour, for dusting
2 cups whole peeled canned tomatoes in juice
1 garlic clove, finely chopped
1⁄2 cup loosely packed basil leaves, roughly chopped
Freshly ground black pepper
8 oz. caciocavallo cheese, thinly sliced

In a large bowl, whisk 1⁄4 teaspoon sugar and the yeast with 1⁄2 cup plus 2 tablespoons lukewarm water and let stand until foamy, about 10 minutes. Stir in the semolina flour, 1 tablespoon olive oil, and the 1⁄2 teaspoon salt until the dough comes together. Scrape the dough onto a lightly floured work surface and knead until smooth, about 8 minutes. Transfer the dough to a clean bowl, cover with plastic wrap, and let stand at room temperature until doubled in size, about 2 hours.

Meanwhile, pour the tomatoes and their juice into a blender and puree until smooth. In a small saucepan, warm the remaining 1 tablespoon olive oil over medium heat. Add the garlic and cook, stirring, until fragrant and beginning to brown, about 2 minutes. Pour the tomatoes into the saucepan along with the remaining 1 teaspoon sugar, bring to a simmer, and cook, stirring occasionally, until the sauce thickens slightly, about 10 minutes. Remove the sauce from the heat, stir in the basil, and season liberally with salt and pepper.

Heat the oven to 450°. Line a 9-by-5-inch loaf pan with parchment paper. Scrape the dough onto a lightly floured work surface. Using a rolling pin, flatten the dough into a 1⁄16-inch-thick, 26-by-18-inch rectangle, and position the rectangle so that a long side is nearest to you. Spread half the tomato sauce over the middle three-fifths of the rectangle, then sprinkle the sauce with half of the caciocavallo slices. Fold the two plain sides of the dough over so their edges overlap in the middle of the rectangle by 2 inches.
Spread the remaining sauce over the left two-thirds of the dough, and sprinkle the sauce with the remaining slices of caciocavallo. Fold the right hand, plain third over the sauce, then fold the left hand side of dough over, like completing the tri-fold of a letter. Fold the dough crosswise to create a 9-inch-long rectangular pie. Transfer the pie to the prepared loaf pan, pierce the top with the tines of a fork, and bake until dark brown on the top and lightly charred at the edges, about 1 hour. Immediately invert the pie onto a rack, remove the loaf pan and parchment paper, and let the pie cool in this position for 10 minutes. Invert the pie right-side-up before serving.

And we did have dinner tonight! Chicken Piccata. From Giada De Laurentiis. This is one of my go to recipes. Fast, easy and really delicious!


2 skinless and boneless chicken breasts, butterflied and then cut in half
Sea salt and freshly ground black pepper
All-purpose flour, for dredging
6 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
1/3 cup fresh lemon juice
1/2 cup chicken stock
1/4 cup brined capers, rinsed
1/3 cup fresh parsley, chopped

Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

In a large skillet over medium high heat, melt 2 tablespoons of butter with 3 tablespoons olive oil. When butter and oil start to sizzle, add 2 pieces of chicken and cook for 3 minutes. When chicken is browned, flip and cook other side for 3 minutes. Remove and transfer to plate. Melt 2 more tablespoons butter and add another 2 tablespoons olive oil. When butter and oil start to sizzle, add the other 2 pieces of chicken and brown both sides in same manner. Remove pan from heat and add chicken to the plate.

Into the pan add the lemon juice, stock and capers. Return to stove and bring to boil, scraping up brown bits from the pan for extra flavor. Check for seasoning. Return all the chicken to the pan and simmer for 5 minutes. Remove chicken to platter. Add remaining 2 tablespoons butter to sauce and whisk vigorously. Pour sauce over chicken and garnish with parsley.

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