Easy Italian Recipes

Ciabatta, which literally translates as 'slipper bread', is originally from Como. This recipe is based on one I learnt from Thane Prince, who really gave me the confidence to make ciabatta. She claimed it was one of the easiest breads to make. I didn't believe her until I tried her method - she explained that ciabatta doesn't need kneading, which is just as well as the dough has to be very wet. Thane uses a mother for her ciabatta, which gives the necessary acidity of flavour to the loaf. I have adapted her recipe to use my biga or madre starter, The biga recipe makes 400g, so either use half for something else, freeze it or only make half the biga recipe to start your ciabatta.

Makes 4 large Ciabatta

200g biga or madre
500g strong white flour
2 teaspoons fine salt
10g fresh yeast
400ml tepid water
5 tablespoons olive oil

Put the flour and salt in a bowl. Dissolve the yeast in the water and add 3 tablespoons of the oil. Pour into the bowl and mix roughly, then add the biga or madre. This is a wet dough, so use a mixer, mix by hand with a plastic dough scraper until amalgamated, or follow the method for Crispy Pugliese Focaccia.

Pour the dough into an oiled bowl and drizzle 1 tablespoon of the remaining oil over the surface of the bread. Use the scraper to scrape down the sides of the bowl, tucking the dough in as you go until all the dough is covered in oil. Try to get the oil beneath the dough so it does not stick to the bowl. This helps the dough to rise and pour easily when you are ready to shape it. Leave to rise until doubled in size, about 11/2 hours (or an hour an a warm kitchen). The dough doesn't need to be covered because the surface is coated with oil. For slower fermentation and extra acidity of flavour, leave to rise in the fridge overnight. Bring the dough to room temperature before the next stage.

Preheat the oven to 220°C/425°F/gas mark 7 and put in two baking trays upside down. Heavily flour the work surface and two palas or flat baking trays. Pour the ciabatta mixture onto the work surface, using the dough scraper to cut it free. Form it into a rough rectangle using the scraper. Scatter flour over the top and cut into 4 lengths. Pick up each length of dough from either end with your hands and transfer to the palas or baking trays, pulling it out to lengthen it. The less you fiddle with the loaves now the better to keep the air bubbles inside. Sprinkle a little flour over and leave to prove for 11/2 hours, or until doubled in size.

Slide the loaves from the palas or trays onto the hot inverted baking trays and spray the oven with water. Bake for 20-25 minutes, until golden and the bases sound hollow when tapped. Or bake for 15 minutes, cool, freeze and bake for 15-20 minutes from frozen.

 MAKES 2 1/2- cups (18-21 oz/560-655g)

- 1 cup (7 oz/220 g) dried beans
- Salt and freshly ground pepper

Pick over the beans and discard any misshapen beans or stones, then rinse the beans under cold running water and drain. Place in a large bowl with cold water to cover by about 3 inches (7.5 cm) and let soak for at least 4 hours or for up to overnight. Alternatively, transfer the rinsed beans to a large pot, add water to cover by 3 inches, bring to a boil, remove from the heat, and let stand for 1-2 hours.

Drain the beans, place in saucepan with water to cover by about 4 inches (10 cm), and bring to a boil over high heat, skimming off the foam that rises to the surface. Reduce the heat to low, cover partially, and simmer until the beans are tender, 1 ¹/2 - 2 ¹/2 hours. The timing will depend on the variety and age of the beans. Use immediately, or refrigerate in an airtight container for up to 1 week.

Buon appetito !

 MAKES 6 SERVINGS

- 2 oz (60 g) pancetta, chopped 1 tablespoon olive oil
- 3 green (spring) onions, including tender green tops, thinly sliced
- 1/2 lb (250 g) fresh tomatoes, peeled, seeded, and chopped, or 1 can (14 oz/440 g) plum (Roma) tomatoes, coarsely chopped, with juice
- 1 Ib (500 g) romano beans or green beans, ends trimmed
- Sea salt and freshly ground pepper
- 1 tablespoon finely chopped fresh flat-leaf (Italian) parsley

Romano beans, long, flat, wide green beans sometimes labeled Italian beans, are the most common variety of snap bean in Italy. If you cannot find them in your market, regular green beans can be substituted.

In a saucepan large enough to hold the beans, cook the pancetta over medium heat, stirring often, until crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to paper towels to drain.
Add the olive oil to the fat remaining in the pan and heat over medium heat. Add the green onions and sauté until softened, about 3 minutes. Add the tomatoes and simmer, stirring occasionally, until they reduce slightly, about 10 minutes.
Stir in the beans and sprinkle with salt and a few grinds of pepper. Reduce the heat to low, cover, and cook until the beans are tender, about 15 minutes. Check often and add a few tablespoons of hot water if the sauce looks dry. (The dish can be prepared up to this point, cooled, covered, and refrigerated, and then reheated gently the next day. It will taste even better the second day.)
Stir in the pancetta, transfer to a warmed serving dish, and sprinkle with the parsley. Serve at once.

Buon appetito !