Tag: Italian bread

10-Minute Crostini

10-Minute Crostini

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Have crostini – will travel.

Traveling is great for sampling new food and getting new recipes but I didn’t have good food in my mind when I checked into a hotel directly off the highway in New York this past weekend. It just goes to show that you can be inspired in the least likely of places.

And the least likely place I expected to find culinary creativity was at the Renaissance Hotel in White Plains, New York.

Sitting at the bar we were a little hungry so I ordered several appetizers. One of them was a guacamole crostini where the avocado melted in our mouth and fresh salsa refreshed our palates. This one I knew would be a keeper and one that could be easily reproduced. Here’s how I recreated it:

10-Minute Crostini

July 16, 2013
: 10 min
: Super Easy

By:

Ingredients
  • Guacamole (Buy already made or make it yourself by mashing two avocados with half a small onion, chopped. Add a tablespoon or two of lime juice or lemon juice if you don’t have lime, one mashed garlic clove, a 1/2 tsp. of cumin.)
  • Sliced Italian bread, toasted.
  • Fresh salsa (You could make this too but I used the store-bought fresh salsa found in the produce section of most supermarkets)
  • Olive oil, salt.
Directions
  • Step 1 Drizzle toast with olive oil. Add a sprinkle of salt.
  • Step 2 Spread guacamole on bread and then top with fresh salsa.
Picture Perfect Bread

Picture Perfect Bread

(Above: Head baker and manager Ben Tock of Bricco Panetteria in Boston’s North End. )

I wrote a story for the Boston Globe about a North End bakery that specializes in old world Italian bread.

I thought a Globe photographer was scheduled to take photos at the same time I was at the bakery. When he didn’t show up, I took back-up photos.

Later, I found out he came and took the photos at another time. Those photos were used to accompany the article. I hate to waste anything, so I’m sharing some of the photos I took here. Surprisingly the one taken by the Globe and used with the article is nearly identical to one of the photos I took (above).


Old World Italian Breads Are Baked in an Alley in the North End

By Mark Micheli
Boston Globe Correspondent

The ingredients (as noted in the sign) are what sets this bread apart from others made in the U.S.
The ingredients (as noted in the sign) are what sets this bread apart from others made in the U.S. (Photo by Mark Micheli)

From the moment you turn off busy Hanover Street in the North End and into the alley, you know you’re in for a treat. A sign reading “Fresh Artisan Breads ” hangs on an old fire escape. Open the glass door at the end of the lane and the heady smell of fermenting yeast and flour rises up the stairs. Who knew a trip to a bakery could end up being a five-minute escape to Europe?

Restaurateur and North End resident Frank DePasquale opened Bricco Panetteria about a year ago to supply handmade Italian and French breads to his eateries. The tiny bakery is located in an alley behind Bricco. “I really didn’t think people were going to find it,” says DePas-quale, owner of Trattoria Il Panino, Mare Oyster Bar, Umbria Prime, Bricco Ristorante & Enoteca, and the new Quattro Ristorante-Grill-Pizzeria. “It’s almost like the traditions in Italy or France, where you go down an alley and find a little hidden secret.”

People are finding it. Once inside, you head down a flight of stairs and see one or two bakers working in a small white-tiled room. They’re rolling dough, pulling bread from the ovens, or stacking loaves on a large rack. Head baker and manager Ben Tock, 23, is making 1,300 loaves “on a good day,” he says. The Johnson and Wales grad worked at Au Soleil, the catering arm of L’Espalier and Sel de la Terre.

All of the breads are made by hand, following old world practices and recipes developed by Tock.
All of the breads are made by hand, following old world practices and recipes developed by Tock. (Photo by Mark Micheli)

Breads include ciabatta, a French sourdough miche, which is a puffy round, a baguette stuffed with Parmigiano and prosciutto, and the best-selling olive baguette. All have a crisp crust with a little char and lots of holes in the crumb, like you’d find in an Old World bakery. That was what DePasquale had in mind: to bring back the bread he enjoys on frequent trips to Italy.

“It’s very different,” says Michele Topor, who runs Boston Food Tours and has lived in the North End for more than 40 years. “The bread stores we’ve had are great, but they’re more Italian-American. This is more authentic, very flavorful, more airy and chewy.”“We use unbleached, unbromated flour, which is hard to come by,” Tock says. The baker also uses some white, silky 00 Italian flour. “We don’t use any additives or preservatives. And there’s no added sugar.”

Tock explains that breads are made with preferments, using a piece of dough that has fermented for 12 to 18 hours before mixing it with more flour, water, and salt to make a final dough. Because of this, all the breads take between 18 to 36 hours to make. “This fermentation allows for more development of flavor,” he says. “It allows us to get the nice texture, the crumb.”

Getting to this point took time. Before the store opened, Tock worked on the recipes to get them just right. Some of the breads took only a week or two, but others, like the French sourdough miche, took two months to perfect.

“The processes are old methods, but the way I do it down there is my way.”

Bricco Panetteria 241 Hanover St. (rear), North End, Boston. 617-248-9859,www.bricco.com.