274960 Thu Nov 18 14:01:49 -0800 2004 16 31 Home Cooking 0 1447403 Anyone have a good recipe, or can recommend a particularly good one in a cookbook to check out? thanks Thu Nov 18 14:01:49 -0800 2004 0 Jim Leff 1 1447423 Don't know if this is what you want and I've never tried it, but when I saw Martha Stewart and her Mom make it on her show it looked pretty good! Link: http://www.marthastewart.com/page.jhtml?type=content&id=recipe1157&search=true&resultNo=8 Thu Nov 18 15:18:58 -0800 2004 1447403 0 Butters 1 1447431 Rose Levy Beranbaum's The Bread Bible has a recipe for a Prosciutto Ring. It is a yeast raised bread. It calls for bacon grease or butter. Is that what you are looking for? Thu Nov 18 15:52:10 -0800 2004 1447403 0 Candy 2 1447432 She references this recipe to lard bread from ZIto's in NYC Thu Nov 18 15:53:19 -0800 2004 1447431 0 Candy 3 1447551 Oh god, that used to be so gooood! R.I.P. Zito's! Fri Nov 19 11:47:09 -0800 2004 1447432 0 shrimpbird 2 1447437 " Is that what you are looking for?" literally? no! :) I'm asking for a friend, whose only acquaintance with this bread is via that very recipe in that very book. I was hoping for some more resources to draw from. But thanks! Thu Nov 18 16:26:04 -0800 2004 1447431 0 Jim Leff 1 1447433 Do you mean lardo? Link: http://recipes.chef2chef.net/recipe-archive/02/011641.shtml Thu Nov 18 15:54:38 -0800 2004 1447403 0 Melanie Wong 1 1447454 I have scanned all of my Italian cookbooks and have just come up with one other mention of that sort of bread. It is in Nancy Verde Barr's We Called it Macaroni. It is a book of Italian American recipes that came out in 1991. She calls it Collars or Collari. She says that " In southern Italy deep-frying dough was part of the traditional winter pig killing. As the lard was being rendered mothers would break off pieces of bread dough fill them with a snack and deep-fry them in the hot lard for the children." Her recipe has lard in the dough and she says the suggested fillings on her list are Calabrian and include anchovies, prosciutto, thin slices of provalone or cacciocavalo or chopped black olives and then the dough is fried in lard or hot oil. Thu Nov 18 17:34:58 -0800 2004 1447403 0 Candy 1 1447465 Is this recipe close? It's from Mario Batali. Link: http://www.recipesource.com/ethnic/europe/italian/borlenghe-lardo1.html Thu Nov 18 18:32:46 -0800 2004 1447403 0 Nancy Berry 2 1447469 the batali recipe is not for a bread - its more like a crepe. in NY lard bread or prosciutto bread (there are several different sorts) are actual breads either with squares of mortadella or bits of prosciutto worked into the dough. some are more flaky (I assume lardy) than others, all are greasy with a good dose of black pepper. Its definitely a southern italian/sicilian thing, but I havent checked Carole Field's Italian Baker yet to see if she offers a recipe. Thu Nov 18 18:43:47 -0800 2004 1447465 0 jen kalb 3 1447541 Carol Field does have a couple of recipes for schiacciata (focaccia) using lard. It is frequently used for flat breads in Tuscany and Umbria. I have a cookbook with recipes in Umbrian dialect with Italian translations that has two recipes, which I give below. To make these, you need a bit of previous expertise in bread making, as the instructions are typically sketchy. Finally, I have a book by an Italian food historian, who includes a recipe for a sweet schiacciata made with lard. It also is below. I like to make these richer breads once a year or so, usually around Easter. Sometimes, I simply replace oil with an equal amount of lard in my recipe for focaccia. Another thing I do is cook diced pancetta until crisp and add it to regular focaccia dough. I've never tried using the rendered fat from the pancetta, but I've always considered using it instead of the oil. In a small town in Tuscany, I have had flat bread with rendered cracklings, which I am dying to try to reproduce. There was clearly lard in the dough, too. One of the Umbrian recipes is for Pizza di pasqua al formaggio, a rich egg bread for Easter that is NOT flat like a pizza: To a basic recipe of 300 g of leavened bread dough, add 500 g flour and tepid water to soft consistency; Allow to rise until doubled; Add 100 g lard, 4 eggs, 10 g yeast softened in water (recipe calls for "brewers yeast" I simply add the amount I would normally add for the type of yeast I am using); 300 g of pecorino (use good aged); a few tablespoons of oil, salt and pepper; Knead, adding flour to obtain right consistency; Allow to rise "several hours" in several molds (the basket type is fine, or else line a bowl with a well-floured towel; Bake in hot oven until it becomes nicly golden, about an hour. I have made this, and it is a bit messy when the eggs, lard, and other extra ingredients are added. I don't recall what temperature I used to bake or for how long, but probably 400 until it sounds like a drum. The other is for schiacciata somewhat similar to Carol Field's: make standard bread dough from 250 g flour, 15 g yeast, and water to form appropriate consistency; allow to rise for 2 hours (I assume until doubled); knead, adding in a "half glass" (perhaps a third cup) of oil, 1 tablespoon of lard and a bit of salt; roll out to about one finger height; top with sliced onion, sage leaves, and a drizzle of oil; bake in hot oven 15 minutes (I would say about 450) Schiacciata alla fiorintina (sweet) 350 g flour; 100 g sugar; 80 g lard; 2 eggs; 2 egg yolks; zest from 1 orange; 1 envelope vanilla (not sure how to translate this to U.S.--use judgment); 25 g brewer's yeast; pinch salt; vanilla-flavored sugar (see note below) make dough with flour, yeast, and enough water to form right consistency; allow to rise for at least an hour; add eggs and yolks, lard, sugar, vanilla, zest, and pinch of salt; mix and knead for 10 minutes; roll to about inch and quarter height, place in greased pan; allow to rise 2 hours; bake 30 minutes in medium oven(about 350) remove and sprinkle with vanilla sugar Vanilla sugar comes already packaged in Italy. You can make it by using powdered sugar and submerging a vanilla pod in it for a while. However, I don't like to use commercial powdered sugar, so I pulverize regular sugar in a blendor or food processor, and submerge the pod in that. Fri Nov 19 11:07:39 -0800 2004 1447469 0 bacchante 4 2457889 I just finished baking Pizza di Pasqua al formaggio for Easter Supper. My recipe comes from my Umbrian Nonna and is vague at best. My brother and I have tried to formalize things like "enough flour" and "cook in the usual way until done", in the hopes that we can carry on this great Easter tradition. Neither my brother nor I are bakers so the recipe continues to need work. I would gladly appreciate any advice. PIZZA DI PASQUA DI FORMAGGIO 1/2 lb Pecorino half grated, half cut into 1/4" cubes 1/2 lb of Parmigiano half grated, half cut into 1/4" cubes 6-8 cups flour 6 egs (room temp) 3 packets of yeast 6 Tbs Olive oil 1/2 to 1 cup warm water if needed to ensure dough is soft enough 1/4 lb prosciutto cut into small cubs 2 tbs of Rosemary finely chopped salt and pepper to taste egg for glazing Form a circle of flour (grated pecorino and salt/pepper may be mixed into flour as a first step) and drop in eggs one by one; add yeast, and pour onto batter. Start kneading dough, adding oil. Knead dough 8 to 10 minutes on a lightly floured surface adding water as necessary. Dough should be soft but not sticky. Place in bowl, cover well with moist cloth and place in unheated oven to leaven for 2 hours. After 2 hours turn dough into greased tall pan and allow to rise for another 40 minutes. Glaze surface with beaten egg, and place in 400F oven for 15 minutes. Reduce to 350F for another 45 minutes. Suggestions: Use greased parchment paper to line the interior (bottom and sides) of the pan to avoid the Pizza sticking. I just took it out of the over and it smells and looks great. I guess I'll find out on Sunday if it is yummy. Last year it was a tad bit dry... I also agree RIP for Zito's I loved the prosciutto bread and miss it so much. I buy a similar bread at di paolo in little italy but it isn't the same. Fri Apr 06 14:42:09 -0700 2007 1447541 32367 secondari 1 1447476 Sorry, I cant find mine. I will look into another box tomorrow. After I got my bread machine, I used to throw Prosciutto in there and pepper, it wasnt that bad, really. If you are ever out on LI, Marios Bakery on Merrick Road in Oceanside makes a good one, and its alot easier than the bread machine even :-) Thu Nov 18 19:11:47 -0800 2004 1447403 0 ValL 1 1447479 I've been meaning to try this one posted on the "cravings" bboard but haven't gotten around to it yet. Link: http://www.chowhound.com/topics/show/269622#1420708 Thu Nov 18 19:32:03 -0800 2004 1447403 0 Middydd 1 1447488 next time your on westbury ave in carle place go to cardinalis bakery (accross the street from the little salvadoran restaurant)they call theirs meat bread Thu Nov 18 20:16:03 -0800 2004 1447403 0 byrd 1 1447553 Let us know if you find what you are looking for. And try the lard bread at Mazzola's bakery in Carroll Gardens! Fri Nov 19 11:48:12 -0800 2004 1447403 0 shrimpbird 1 2468367 I have a great 'Brooklyn, NY' sandwich recipe using Prosciutto bread. It is outrageously good! Are you interested in the recipe? Frankiee Tue Apr 10 15:53:23 -0700 2007 1447403 90413 frankiee