Tag: sage

Fougasse Bread with Orange, Sage and Olive Oil

Orange + Sage Fougasse

It’s time to bake bread again! I use a recipe which involves sage and my beloved blood oranges, they’ll be out of season soon, so I’m using every possible occasion that allows me to cook or bake with my sweet citrus fruits. I mix generous amounts of their zest and juice into the dough and the result is impressive!

My bread is a light and aromatic Fougasse, a French flatbread very popular in Provence where it’s often made with olives, herbs and cheese. It’s similar to the Italian Focaccia but with a leaf pattern of cuts in the dough. In some recipes, the cut goes all the way through creating holes in the bread while it’s baking which makes the bread harder. I prefer to leave mine juicy with shallow cuts on the surface. Besides the orange and sage I add good olive oil in and on the bread. I use the wonderful extra virgin olive oil from the Molise region which I got from Marilena. Its strong and fruity taste is just what my Mediterranean flatbread needs!

I already have a great idea for a sandwich I can make with this bread for tomorrow’s Sandwich Wednesday!

Orange + Sage Fougasse

Fougasse with Orange, Sage and Olive Oil

For 6 flatbreads you need

plain flour 400g / 14 ounces
(I use spelt flour type 630 but you can use any other plain flour)
dry yeast 1 package for 500g / 1 pound flour
salt 1 teaspoon
sage, chopped, 8-10 leaves
zest of 1 medium sized orange
freshly squeezed blood orange or orange juice 100ml
water, lukewarm, 100ml
olive oil 5 tablespoons plus more for brushing the bread
organic egg 1

Combine the flour, yeast, salt, orange zest and sage in a large bowl. Add the water, orange juice and egg and mix with your dough hooks for 5 minutes. On a floured surface, continue kneading with your hands for a few minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a 35°C / 95°F warm oven for 45 minutes. This works really well but make sure that your oven is set to top/ bottom heat and not to fan.

Take the dough out and punch it down. Divide it into 6 pieces and roll them out into egg shaped discs (on a floured working surface, around 1 1/2 cm /  1/2″ thick). Put them on a baking sheet lined with parchment paper, cover with a tea towel and let them rise for 20 minutes.

Set your oven to 210°C / 410°F.

Brush the flatbread with olive oil and cut a pattern of 6-8 diagonal slashes into the dough to make a leaf pattern. Bake the flatbread on the lowest level for 12-15 minutes or until golden brown. Take them out and let them cool for 2 minutes.

I cut the warm flatbread in half and drizzled some more olive oil over it, it merged perfectly with the orange and sage aromas!

Orange + Sage Fougasse

 

Orange + Sage Fougasse

 

Spaghetti with Baked Ricotta, Salsiccia and Sage

Pasta, Baked Ricotta + Salsiccia

I love simple pasta recipes which allow you to create a great dinner in just a few minutes – no matter if it is a romantic dinner for two or a dinner party for eight. This is definitely one of them! You just need baked ricotta, Salsiccia, sage (I’m lucky, my sage plant still has a few leaves) and spaghetti. You can use any other coarse-cut sausage but the strong herbs of the Italian sausage fir perfectly to the milky ricotta. The mixture of garlic, fennel, coriander and nutmeg which is used for Salsiccia adds a nice variety of flavours.

If you prefer a vegetarian version you can just melt some butter in a pan and fry a few sage leaves for 1-2 minutes (they should become crisp but not dark otherwise they will taste bitter). Together with spaghetti and sprinkled with slices of baked ricotta, this makes a delicious dinner as well!

Pasta, Baked Ricotta + Salsiccia

Spaghetti with Baked Ricotta, Salsiccia and Sage

For 2 people you need

pasta, around 200g / 7 ounces
baked ricotta, around 100g / 3.5 ounces
Salsiccia, or any other strong and coarse-cut sausage, 2
a few leaves of sage
olive oil for frying
butter for frying, 20g / 3/4 ounce
white wine for deglazing
garlic, one clove, cut in half
pasta water
salt and pepper

Slice the baked ricotta thinly with a cheese slicer.

Rinse and dry the sage leaves and fry them in a small pan in hot butter for 1-2 minutes until crisp but still light in colour.

Cook the pasta and take out a cup of the pasta water after it has been cooking for a few minutes as we need some of this liquid for the sauce.

Heat some oil in a pan, add the garlic, and fry the sausages until golden brown. Deglaze with a dash of white wine and add a good splash of your pasta water. Leave the liquid in the pan but take the sausages out and cut them in pieces. Put them back into the pan together with the spaghetti and add the sage leaves with their butter. Mix and season with salt and pepper.

Divide everything between two big plates and sprinkle with the slices of baked ricotta. Buon Appetito!