Pinzone allo Scalogno (Italian Table Bread with Shallots)

Italian Bread doesn’t always have to be the big wood-oven baked loaves you see on TV. A lot of Italians prefer bread that is made from the same basic ingredients as Pizza Dough. Pinzone is, basically, the love-child of Focaccia and Gnocco. Gnocco is heavy, spongy, oily, and kind of flavorless. Focaccia is like thick, chewy, Pizza Crust. A lot of times you will find both Gnocco and Focaccia with things like Onion on top, or Rosemary, or Cherry Tomatoes. Pinzone is no different, but I prefer it with Shallot or Onion. When you’re using it as table bread (meaning on the side of a meal) you don’t want huge, overwhelming flavors and mushy tomato spit all over everything. A little onion or shallot or even fresh, thinly sliced, garlic adds just enough chuzpah without standing apart from the flavors already on your plate.

For Pinzone allo Scalogno, you need this stuff:

1 1/2 cups of Flour
3/4 cup of Water
1 heaping teaspoon of Baking Powder
1 lacking teaspoon of Salt
Olive Oil
1 small Onion or large Shallot or 3 cloves of Garlic sliced thinly
A big pinch of large grain Seasalt

First, preheat your oven to 400°F (200°C). Put all of your dry ingredients into a big bowl (Baking Powder, regular Salt, Baking Powder, Flour).

Add the water and use your hands to mix it all together until it forms a ball. If you feel like your dough is too tough and isn’t picking up all of the flour, add a little more water about a tablespoon at a time until its smooth and not TOO sticky. It should be sticky, but not to the point you could find yourself in the bad position of your hands getting stuck together.

Plop your dough into a 9×9 inch baking pan, or one that is big enough to mush out the dough to about 3/4 of an inch thick.

Slice your Shallot (or whatever) nice and thin.

Spread the Shallot (or whatever) out evenly over the top of the dough. Use your fingers to lightly press the pieces into the dough just enough to where they don’t move around. Drizzle on some Olive Oil and use your fingers again to spread it out evenly, all the way to the edges. Sprinkle on your big grain Seasalt.

Huck it in the oven for 20 minutes in a spot in the oven far away from the top burners. They will burn the Shallot (or whatever) you put on top. When its golden on top, pull it out and let it cool so you can handle it.

Cut it up into squares and NOM AWAY!

Love, Peace, and (little to no) Bacon Grease, Friends! Visualize Whirled Peas!
Wanna e-mail me? PLEASE DO! Btchinfixins@gmail.com

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