The particularity of this type of bread is certainly its shape, from which derives a very particular history, continuously evolving. It is thought that this type of bread is a tribute to the curls of Lucrezia Borgia, who arrived in the city as the wife of Duke Alfonso d'Este. It all began one evening of carnival in 1536. Thanks to the testimonies of Cristoforo da Messisbugo, a ceremonial worker of the Estense court, it is known that at the banquet offered by the Duke of Ferrara, for the festivities of that evening, a “retwist bread" was offered. Later, in 1694, this bread was mentioned in a work by Antonio Frizzi (historian and playwright from Ferrara) who described it as an extremely elegant and refined dish. The tradition of the time was that this bread was prepared in the evening after dinner and left to rise throughout the night; the next morning the family would give this bread the typical shape.
Ingredients for 4 people:
· 500 g of flour 00
· 175 g of water
· 30 g of lard
· 50 g of sourdough
· 9 g of salt
· 5 g of malt
· 20 g of extra virgin olive oil
Preparation
Pour the water and malt into a bowl and dissolve the sourdough, add the flour and knead until everything is mixed together. Insert the lard and let it absorb well, when the dough is finished, add the oil and salt and knead to form a smooth and homogeneous mass. Divide the dough into 8 blocks of 95-100 g to obtain 4 pieces of bread about 195-200 g. Work each dough with a rolling pin or pasta machine until a thickness of 1. 2 cm is obtained. Now roll up each brick: hold one end with one hand and with the other start to roll and unroll and slowly go to almost the end of the brick, repeat the operation with another brick. Now add them to form the couple (you have to press them on the centre) and place them to rise on a baking sheet in a warm place for 90-120 minutes. Preheat the oven to 200°C and cook for 18-20 minutes.
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