“Baking is love made edible.”~ Amy Riolo
January is National Baking Month and the perfect time to warm up with wholesome and delicious recipes from the oven. If your New Year’s resolutions have to do with improving health and happiness, then baking is the perfect pastime to take up, if you’re not already doing so.
In my Mediterranean Lifestyle For Dummies book, I discuss how psychologists believe that cooking and baking are therapeutic because they cause behavioral activation, a type of therapy that alleviates depression, anxiety, and attention deficit hyperactivity disorder (ADHD) by increasing goal-oriented behavior and preventing procrastination. The sense of control is mentally empowering. Baking requires constant focused attention of each step of preparation and is joking called “tasty meditation” by those who, like me, have submitted to its charms.
Best of all, baking your own pizza, bread, and sweet treats enables you to control the quality and nutrients of what goes into the recipes, a luxury that you don’t have when purchasing them ready-made. When you combine the therapeutic benefits of baking with the ability to add in more nutrients to what you’re preparing, you’ve got a recipe for good health and happiness.
With this blog post I’m proud to announce that I will now be offering Molino Pasini Italian flours in my online shop. Quality flour is integral to successful baking. With four generations of experience and 100 years of history under their belt, the art of flour producing is imprinted in Molino Pasini's DNA. Specializing in the production of high-quality soft wheat flours, Molino Pasini's flours are especially appreciated by professional artisan bakers, chefs, and home cooks in Italy and around the world. Molino Pasini is one of 100 Italian companies awarded among food & wine excellencies according to FORBES, the authoritative Italian edition of the world's most famous magazine on rankings, economic culture, entrepreneurial leadership, innovation and lifestyle.
As I write this post, I’m preparing to present these dishes on Fox5 in Washington, DC this week. Please tune in online here and check my social media accounts for updates if you miss it. Wishing everyone a month of joyful baking and good health!
Pizza bianca con rucola e salmone affumicato/White Pizza with Smoked Salmon and Arugula
• Recipe from Italian Recipes For Dummies
PREP TIME: 15 MIN
COOK TIME: 20 MIN PLUS AT LEAST 1 1/2 HOURS RISING TIME
YIELD: 4 SERVINGS
INGREDIENTS
* 1 package 1/4 ounce) or 2 1/2 teaspoons active dry yeast
* 1/2teaspoon salt
* 3 f1/2 cups Molino Pasini Pizza flour, plus extra for work surface
* 5 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil, divided
* 4 ounces fresh mozzarella
* 4 ounces smoked salmon
* 2 cups fresh arugula
DIRECTIONS
1. In a small bowl, dissolve yeast with 1/4 cup lukewarm water, and let stand 10 minutes, or until bubbly. Put flour and salt into a large bowl and make a well in the center. Add yeast mixture and 1 cup lukewarm water. Mix well to incorporate and form a ball. Stir in 2 tablespoons extra virgin olive oil. If dough is too sticky, add a little more flour a tablespoon at a time. If dough is too dry, add more water, a tablespoon at a time.
2. Lightly dust a work surface with flour. Knead dough for 10 minutes, or until smooth and elastic.
3. Grease a large bowl with 1 tablespoon olive oil. Place dough inside and turn to coat. Cover with a few kitchen towels and allow to rise for 1 hour until doubled in size. After dough has risen, knock it back by deflating the dough by pressing down with your fingers and place on a lightly floured work surface; with a floured rolling pin, roll out into a large rectangular shape.
4. Brush dough with 1 tablespoon olive oil and use the other tablespoon to grease a 10x13x9 -inch baking sheet (or two smaller sheets).
5. Place pizza on the baking sheet. Using your fingers, make dimples all over the dough.
6. Cover loosely with kitchen towels and allow to rise for 30 minutes; preheat oven to 425 degrees during last 10 minutes of rising.
7. Bake 20 minutes, or until golden. Sprinkle mozzarella over the top and return to oven for 5 -10 minutes, or until baked through. Drizzle remaining 3 tablespoons of EVOO over pizza and cool slightly before topping with smoked salmon and arugula.
TIP:
You can skip the toppings and serve this white pizza simply with extra sea salt or rosemary on top. If you’d like to pair this pizza with wine, look for Prosecco or similar.
NOTE:
This recipe was a favorite of mine that I got from a neighborhood pizza a taglio shop in the Piazza Fiume neighborhood. Unlike thin-crusted, round versions served in restaurants and pizzerie in the evening, it is made in large rectangular pans. This recipe can be made plain, sprinkled simply with sea salt, or with a variety of toppings. It’s also a great accompaniment for cheese platters. Wrap leftovers in plastic wrap and aluminum foil and freeze.
VARY IT!
Use your imagination to come up with your own topping combinations — sliced potatoes and rosemary, tomatoes and mozzarella, smoked cheese, and cured meat are other popular toppings.
Citrus Spice Muffins with Olive Oil
Recipe from Olive Oil For Dummies
PREP TIME: 10 min
COOK TIME: 20 min
YIELD: 12 servings
INGREDIENTS
*1 2/3 cups Molino Pasini all-purpose OO flour
*1 1/3 cups whole milk ricotta cheese
*1/3 cup Tierra Callada Envero EVOO, or Amy Riolo Selections extra-virgin olive oil
*1/4 cup milk
*1 large egg
*1 teaspoon pure vanilla
*1 teaspoon ground cardamom
*3⁄4 cup turbinado sugar, plus 1 tablespoon
*2 teaspoons baking powder
*Zest and juice of 1 orange
DIRECTIONS
1 Heat oven to 400°F. Place paper baking cups into a 12-cup muffin pan. Set aside.
2. Combine ricotta cheese, extra-virgin olive oil, milk, egg, vanilla, and cardamom in a large bowl and mix well to combine with a wooden spoon.
3 Stir in flour, 3⁄4 cup sugar, and baking powder and mix well to combine.
4. Carefully stir in orange juice and orange zest into batter.
5. Spoon batter evenly into prepared muffin pan cups. Sprinkle tops with remaining sugar.
6. Bake 15-20 minutes or until toothpick inserted in center comes out clean.
7, Cool 5 minutes in pan; remove to cooling rack.
TIP:
I chose Envero EVOO because it delivers bright, sweet flavors of ripe fruit. It’s a balanced and medium intensity extra virgin olive oil that pairs well with sweet baked goods. Tierra Callada’s ENVERO EVOO is made from Spanish Picual olives collected during the envero (period when the olives change the color from green to black).
NOTE:
You can double the amount in this recipe to make 24 muffins and freeze the ones that you don’t want to serve immediately. They last for up to two months stored in an airtight container in the freezer. Alternately, you can pour the batter into a loaf pan to make a sliceable sweet bread instead of muffins. If making bread, the recipe will need to cook for at least 15 minutes longer, or until it is golden and pulls away from the edges.
EVOO and Chili Infused Chocolate Brownies
Recipe from Olive Oil For Dummies
PREP TIME: 10 min
COOK TIME: 35 min
YIELD: 8 servings
INGREDIENTS
• 1/2 cup Olearia San Giorgio’s Altanum EVOO, or Amy Riolo Selections extra-virgin olive oil
• 1/2 cup red wine
• 2 teaspoons vanilla extract
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 3 large eggs
• 1/2 cup Fair Trade cocoa powder, sifted
• 1⁄4 teaspoon finely ground dried crushed red chilies, if desired
• 1 cup Molino Pasini all-purpose OO flour
• 1/2 cup Fair Trade chocolate chips
• Raspberries and powdered sugar for serving
DIRECTIONS
1. Preheat oven to 180 C (350 F) standard / 160 C (320 F). Line an 8-inch square pan with baking or parchment paper.
2. In a large mixing bowl, add olive oil, wine, vanilla and sugars and mix briefly. Add eggs to sugar mixture, along with cocoa powder, dried finely ground chili, flour and chocolate chips. Gently mix with a spoon or spatula to combine. Pour into prepared pan.
3. Bake for approximately 25 minutes or until a knife inserted in the middle comes out clean. Leave to cool slightly before removing from pan.
4. Lift paper out of pan and place brownies on a cutting board. With a sharp knife cut into 16 squares.
5. garnish with powdered sugar and raspberries and serve.
TIP:
My ancestral homeland of Calabria is famous for its pepperoncino. This is a recipe that I created for the annual Peperoncino Festival in Diamante, Calabria in 2023. I wanted to combine the flavors of Calabria (crushed red chilies, Gaglioppo wine, and Carolea olive oil) with an American recipe to highlight my heritage. It was a success there and I get rave reviews when serving it in America too.
NOTE:
Olearia San Giorgio produces many high quality /Calabrian EVOOs. Altanum is the name of an ancient Calabrian city which was inhabited by indigenous Itali tribes who gave their name to the nation of Italy. The IGP oil is made with millennia-old traditions and has a very complex yet harmonious flavor that marry well with the chocolate, wine, and hot pepper in this recipe.
VARY IT!
If you want to omit the wine, you could add coffee in its place.
Pane casareccio/Homestyle Bread
This recipe is from Italian Recipes For Dummies
PREP TIME: 20 MIN
COOK TIME: 40 MIN PLUS AT LEAST 2 HOURS RISING TIME
YIELD: 8 SERVINGS
INGREDIENTS
* 1 package (1/4 ounce) or 2 1/2 teaspoons active dry yeast
* 1 1/4 cups warm water (110–115 degrees), divided
* 3 cups Molino Pasini all-purpose 00 flour
* 1 teaspoon sugar
* 1 teaspoon sea salt or kosher salt
* 3 tablespoons Amy Riolo Selections or other good-quality extra virgin olive oil, divided
* 2 tablespoons semolina, cornmeal, or regular flour
DIRECTIONS
1. Dissolve yeast in 1/4 cup warm water in a small bowl. Let stand for 5 minutes, until it bubbles.
2. Put flour, sugar, and salt into a large mixing bowl. Make a well in the center and add the dissolved yeast and 1 cup of warm water. Mix well to form a dough. If the dough seems sticky, add more flour, a tablespoon at a time. (Be aware that adding too much flour will make the bread tough.) If the dough seems too dry and will not form a ball, add more water, a tablespoon at a time.
3. Place the dough ball on a lightly floured surface. Knead the dough for approximately 5 minutes, or untilyou have a smooth, soft, and elastic dough.
4. Grease a large bowl with 1 tablespoon olive oil. Place the dough into the bowl and turn to coat with the oil. Cover the bowl with plastic wrap and kitchen towels. Place it in a draft-free area and allow it to rise until double in size. This takes 1-1 1/2 hours.
5. When the dough has risen, preheat the oven to 425 degrees. Punch down the dough by pressing down to deflate it.
6. Dust a preheated baking stone or baking sheet with semolina. Divide the dough into two equal-sized pieces. Place the dough pieces on the baking stone or sheet and form them into two 4x12-inch loaves or round loaves. Make sure that there is at least 4-5 inches between the loaves, so that when they rise, they don’t stick together. (You may want to use separate baking sheets.) Cover with kitchen towels and allow to rise for another hour.
7. Uncover the bread, make four 1⁄8-inch slits on the diagonal across each loaf. Brush each loaf with 1 tablespoon of olive oil. Bake for 15 minutes.
8. Lower the temperature to 400 degrees, and bake for 25 minutes, or until bread is golden brown. Allow to cool slightly. Serve warm.
TIP:
If you use a pizza stone, handle it with gloves and do not get it wet while it is hot or it will crack.
NOTE:
At Step 4, you can cover the dough and place it in the refrigerator to shape the following day.
VARY IT!
Make whole wheat loaves by swapping 1/2 of the flour content for whole wheat flour.
Almond and Orange Biscotti
Click here for the recipe from last month’s blog post.
