Roasted vegetables with homemade ciabatta

Description

Here's a dinner we occasionally prefer this weekend. Even when not fasting at all. All time favorite by me and my spouse in this recipe. It's on a holiday, and on the nature and just when the vegetables are not too expensive as it is now. Nevertheless in the spring so want the brightness, even on a platter! It is a delight to break off a crispy homemade ciabatta crust and dunk it in juice saturated with each other vegetables... Bliss!

Ingredients

Eggplant

1 piece
Zucchini

1 piece
Tomato

2 piece
Cherry tomatoes

6 piece
Pepper

1 piece
Garlic

2 tooth
Parsley

1 coup
Oregano

1 pinch
Sunflower oil

4 Tbsp
Salt

1 pinch
Black pepper

1 pinch
Water

300 ml
Flour

500 g
Yeast

7 g
Salt

1 tsp
Sugar

1 Tbsp
Sunflower oil

2 Tbsp

Cooking

Eggplant cut into washers or pausible if the eggplant is plump, to pricolici for 20 minutes. Then rinse, squeeze.

Zucchini cut into washers, tomatoes quartered. Sweet pepper to release the seeds and partitions, cut into segments. All of the prepared vegetables plus curriki put in refractory form, sprinkle with oregano, salt and pepper, pour sunflower oil Oleina bake in a preheated 180 degree oven

Vegetables should stir a couple of times, so they are not cooked, but baked. It takes about 30-40 minutes.

While the vegetables are roasting cut the garlic petals and parsley leaves to break it.

To pound it with a pestle into a puree

Prepared hot vegetables and juice together in a bowl, season with garlic mixture, stir, cover with foil and let stand for 20 minutes.

And serve the vegetables we will be homemade chibatta bread, which was baked in advance. In the dishes where we will knead the dough, pour warm water, add the flour, salt, sugar and dry yeast.

Pour sunflower oil Oleina.

And knead the dough. Knead until the dough begins to lag behind the walls. The dough has a very soft consistency.

To podesiti a couple of minutes by hand on a floured surface, shape it into a ball, return to bowl and place in... refrigerator. Yes, maybe for You it's not news, but here's what I was taught, people lived for many years in Italy. For me this was news!

It is there quietly rise!

Rising put the dough on a work surface generously dusted with flour and divide into two parts. Hands!, not a rolling pin! stretch the dough gently in all directions, as if spilling it over the table surface, giving the shape of a rectangle.

Narrow rectangle wrap in the middle.

Gently, again with your hands to stretch the dough again to a rectangle of the original size, the operation by wrapping the edges to repeat. Stretch, carefully, the size of the future ciabatta.

Flip the resulting product seam down the edges with your fingers progettato, to take in the manner of dumpling.

Such manipulations to be done with the second piece of dough. Formed ciabatta before baking roll in flour, place them on a baking sheet and leave to rest for 20-30 minutes. Preheat the oven to 200 degrees. To get a crisp crust characteristic of the ciabatta, put a baking sheet down under the saucepan of water. Bake for about 20-30 minutes, depending on oven.

Taken out of the oven ciabatta put to cool down on a grid that was air access from all sides, then they will retain their crisp. Try to wait until bread has cooled!!!

To serve the vegetables hot, cooled slightly or completely cold with homemade ciabatta.

Comments and reviews

Leave a comment or a recipe review