July 20, 2021 - 5:31am
Ciambotta stuffed semoilna remicinata filone (Meow sexy!)
Tomorrow's farm-to-table chefs choice special.
We will combine a farm box-fresh selection of spring eggplant, squash, zucchini bell pepper, and heirloom cherry tomatoes. Then cook it down slow and low creating a southern Italian favorite vegetable stew. Ciambotta. Once the stew is ready 5 organic free-range eggs are beaten and poured over the stew. left unmixed the pan is covered until the eggs are set.
Tonight the poolish for a semolina filone Italian bread is mixed. Ultimately this will be the vessel that holds the flavorful ciambotta. To be continued...
This smells divine already!
Not too shabby/gloppy for 82% hydration.
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Re: farm-to-table chefs choice special.
feist your eyes on this semolina filone. Inspired by Maggie Glazer, improved method, and formula by Will Falzon. Also, take note of the unconventional priest hat shape fr the "Tom Cat Filone". Very nice indeed!
This is phase one of tonight's dinner, in the bank. The filling (easy part will start directly.
Gorgeous loaf Will, can’t wait to see the crumb.
Benny
Sadly I will be pulling most of the crumb out to fill the loaf with an Italian summer vegetable stew. (ciambotta.)
https://l.facebook.com/l.php?u=https%3A%2F%2Ffeelingfoodish.com%2Fneopolitan-ciambotta%2F%3Ffbclid%3DIwAR0YMopid5nhTidvYJ9FDUD-Df4wWaPLmGVq_TpQNSZotJ4...
I hate telling fazebuk what links I follow, so here's the direct url.
https://feelingfoodish.com/neopolitan-ciambotta/
duplicate please delete.
What an excellent dinner! All from scratch, all wholesome.
I hope that you held a wake for the boule after disemboweling it.
Yes, it was good to get a bread bake in, and for a specific purpose to boot! The "filone" (does filone describe the short batard shape of the original formula?) Anyway, who cares. I want to redo this bake and try and do a little better at the priest hat score. See Danni's featured bread on the home page.
long thick "baguette" shape without the traditional baguette scoring. You should know if you are familiar with Sullivan St. Bakery, as their version is probably what they sell to restaurants more than most other breads. I'll guess that Grand Daisy also makes a similar filone that gets around the city.
Gulp!!!! 🤩 I can smell that from here!! Simply fabulous looking!
It really did smell amazeballs in my kitchen and lobby too!
OMG, that looks great.
Please excuse my naivete. It looks like you don't peel the yellow squash. But I can't tell with the eggplant and zuchini -- do you peel those, or leave the skin on?
Summer squash and zucchini never. As for the eggplant, when I was very young I remember my uncle Domanic's mother in lar made eggplant parm. unpeeled! OMG, it burned my mouth and I loved it! Nowadays no one else likes eggplant skin. I leave a few stripes on each for nostalgia! Smile...
I've never heard of the idea of peeling eggplants! The skin is the only thing that gives its pieces any structure...
A friend of mine is a caterer, and a popular winter time meal is stew in bread bowls.
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