Stiacciatasweet focaccia from Florence

Recipe for breadmaker, dough cycle

250 gr bread flour
70 gr sugar
50 gr butter, softened
4 gr SAF yeast
2 egg yolks
50 gr candied peel
a pinch of cinnamon
a pinch of salt
1/2 cup lukewarm water
confectioners' sugar, for decorating

At the end of the dough cycle, deflate the dough and put it in the fridge, in an airtight container, overnight.
Deflate the dough again and fold it a coulpe of times.

Grease a baking pan (about 30 cm in diameter) and stretch the dough in the pan. Let dough rise, about 4 hours at 25 degrees Celsius. When the dough has doubled in volume, put it in the oven, 180 degrees Celsius, for 30 minutes approximately.
Serve with confectioners' sugar and jam or chocolate spread.

Pasta and beans, summer version

Serves 2
For the dough:

100 gr all- purpose flour
100 gr durum wheat semolina
2 eggs

Sieve the flour onto the working surface and make a well in the middle. Add the eggs and beat them with a fork until they loose resistance. Work in, inch by inch, the flour and knead to a smooth ball. Cover with a bowl and leave for 30 minutes.

Dust the working surface with a little durum wheat semolina and roll the dough out thin with the pasta maker; then, cut it like tagliatelle (noodles) and let them to dessicate two hours before cooking.

For the sauce:
50 gr beans, soaked the night before
a small carrot, cut thin
a small stick of celery, cut thin
60 gr onion, cut very thin
1/2 cup white wine
1 tbs extra virgin olive oil
a rosemary branch
4 sage leafs
salt and pepper
generous parmesan cheese, grated

Cook the beans in the pressure-cook for 10 minutes, in a small amount of water.

In a pan, cook on very low heat onion, olive oil an wine; add celery and carrot, cover with a lid and let vegetables to smooth, about 20 minutes. Add beans with their cooking water, a pinch of salt and pepper, rosemary and sage. Cover again with the lid and let the liquid to evaporate almost completely.

Cook the fresh pasta for 6 minutes in a great quantity of salty water; toss together pasta and sauce, add the parmesan and serve.

Spaghetti and mackerel

Serves 2:
180 gr spaghetti
90 gr mackerel fillets in olive oil
60 gr onion
1 cup white wine
a pinch of chilli powder
origanum
fresh parsley

Cut onion into very thin slices and cook it in a pan with the wine until the onion gets transparent. Add mackerel with part of its olive oil, chilli powder and origanum. Pan-fry cooked spaghetti with mackerel sauce. At last add fresh parsley and serve.