Di radici e di focaccia pugliese per #MangiareMatera

Non so se l’ho mai detto, forse non così apertamente, ma credo di non avere radici. Almeno non radici ben piantate in una sola terra, e a questo ci tengo.

Sì, sono piemontese, io sono nata qui e i miei pure, qui vivo e questa è la terra che sento casa mia, ma non mi sento del tutto piemontese (e neppure gli altri mi vedono e credono tale), forse perché non lo sono.

Per una parte il mio sangue è istriano, perché da lì veniva mia nonna materna, una donna giunonica e solare che con purtroppo non ho mai conosciuto, non ho avuto la fortuna di poter imparare da lei a fare la pasta fresca, tirata fine fine col mattarello, né le sue sarme o il baccalà alla vicentina pestato a mano (ma quello per fortuna è rimasto in famiglia, dovrò solo impararlo a mia volta). Non ho mangiato le sue patate allo strutto cotte nel forno a legna, ormai entrate nella leggenda, né ho mai sentito la sua contagiosa risata. Ma non posso farci nulla, la vita è anche questo, e mi devo accontentare di avere imparato i suoi Ćevapčići o di aver visto per la prima volta quest’anno il suo paese natale. È così, certe persone (sempre quelle sbagliate, lasciatemelo dire) se ne vanno troppo presto, lasciando dei vuoti che si ripercuotono anche a distanza di tanto tempo.

Ma una parte del mio sangue è pugliese, da parte di un nonno paterno anch’egli mai conosciuto, se non per le foto da cui è lampante la somiglianza con Gino Cervi e per i racconti fatti da mio padre e soprattutto da mia nonna sui tempi lontani, su un barbiere di un paesotto barese che le faceva la serenata.

Forse è scorretto dire che non ho radici, ne ho diverse, e sono per questo un frutto nato da terre diverse, del nord, del sud e dell’est, dell’Italia e di fuori (anche se per poco), e forse da lì mi viene quell’essere tutto e non essere niente che tanto mi caratterizza, quello stare sempre in bilico fra diverse passioni, progetti, aspirazioni di grandezza. Quel non essere né carne né pesce, che per tanti è motivo di diffidenza e per me lo è di orgoglio; mi piace non essere scontata, prevedibile, e voglio poter avere le radici che ho, esserne onorata, ma poterne costruire di altre e trovare così il mio posto nel mondo.. si spera.

Però dovete ancora sapere che il paese di mio nonno si chiama Santeramo in Colle, e che dista appena una ventina di chilometri da Matera, così ho deciso di chiudere la mia partecipazione al contest Mangiare Matera con una ricetta che non sarà forse molto originale, ma che è un omaggio a questa mia radice: si tratta di una focaccia pugliese con pomodorini e cipolle, ma fatta con la ricetta di un romano (tal Gabriele Bonci, per capirci), ricetta per cui ringrazio infinitamente Elisa, che ha condiviso questa meraviglia sul suo blog.

E, grazie alla semola rimacinata di grano duro Senatore Cappelli, il risultato è strabiliante, una focaccia morbida e insieme croccante, con tutto il gusto buono e semplice del grano.

Focaccia grano duro intera blog

Focaccia pugliese di grano duro

Di Pubblicata:

  • Resa: 2 focacce (circa 30x50 cm ognuna)
  • Preparazione: 15 minuti
  • Cottura: 30 minuti
  • Pronta In: 7 ore 45 minuti

Ingredienti

Istruzioni

  1. In una terrina mettete la semola rimacinata di grano duro Senatore Cappelli e la farina 0, quindi aggiungete via via l’acqua, il lievito e un goccio d’olio. Mescolate con un cucchiaio e solo alla fine aggiungete il sale.
  2. Spostatevi quindi su una spianatoia infarinata ed impastate fino ad avere un panetto omogeneo.
  3. Ungete una ciotola capiente e lasciate il panetto a riposare per 6-8 ore a temperatura ambiente.
  4. Trascorso questo tempo, trasferite l’impasto su di una teglia unta (per me due, di dimensioni 50x30 circa), capovolgendolo semplicemente (non c'è bisogno di impastare di nuovo) e allargandolo con le mani fino ad occupare la teglia.
  5. Guarnite la pizza con i pomodorini pachino tagliati a metà e premuti bene dentro l'impasto; aggiungete anche la cipolla affettata sottilmente, l’origano e lasciate lievitare così per un altra ora. Io ho poi aggiunto un filo d'olio prima di infornare.
  6. Pre-riscaldate il forno al massimo (per me 250°C) e in modalità statica.
  7. Cuocete la focaccia in forno preriscaldato per 15 minuti nella parte più bassa del forno, quindi continuate per altri 15 minuti a metà altezza.

Focaccia grano duro blog

 Con questa ricetta partecipo al contest Mangiare Matera, in collaborazione con Scatti Golosi

cropped-mangiare-matera

181 pensieri su “Di radici e di focaccia pugliese per #MangiareMatera

  1. topino, commento qui dopo essere stata anche a visitare i tuoi paccheri all’impiedi … ma lo sai che io e te abbiamo avuto la solita idea? anch’io li ho messi dritti e riempiti di erbette! bella!!!
    ciao
    Sandra

    1. Eheh, lo so che abbiamo avuto idee simili: ho visto la tua ricetta domenica sera, proprio appena finito di lavare le cocotte dove avevo cucinato i paccheri al forno e mi sono detta “vedi che è una bella idea”.. ti ho anche lasciato un commento subito subito, ma inizio a sospettare che si sia perso. La prossima volta li proverò con il tuo ripieno 🙂
      Un bacione

  2. il tuo non avere radici può solo essere un valore aggiunto per chi come te riesce a cogliere il meglio..
    la focaccia pugliese di oggi lo dimostra ampiamente! : ))
    e poi io per le cose panose ho un debole, quindi se te lo stai chiedendo.. per quanto non abbia nessuna origine pugliese sì, sono di parte : ))) mi piace troppo questa focaccia!!!! (magari mi riesce di mangiare anche questa in un osl boccone… ehehehehehe)

    1. Anche secondo me il non avere radici o trovarle in più luoghi è motivo di arricchimento, di crescita.. ma non tutti i giorni la penso così, ecco. È un po’ come il bicchiere mezzo vuoto e mezzo pieno: dipende un po’ con che occhi lo si guarda!
      Sul fatto che tu possa essere di parte sulla focaccia o sulle cose panose ci credo.. e, anzi, condivido!
      Però ti prego, in un sol boccone no, che mi rischi il soffocamento! Buona serata
      Giulia

  3. il tuo non avere radici io lo vedo come un tuo avere radici così lunghe da andare dall’istria, al piemonte, alla puglia. e qst è uan tua ricchezza che ti rende così sorprendetemente sull’onda del continuo rinnovamento e della continua scoperta r sperimentazione. come mi piaci giulietta!

    ps: i cevapcici me li devo fare!!!!!

    1. Mi piace questa tua teoria di radici così lunghe da arrivare di qua e di là. Anche io la vedo come una fonte di ricchezza, anche se a volte la avverto un pochino come un fardello.
      Dipende dalle giornate, ecco.

      I cevapcici sono spettacolari: semplici, eppure deliziosi! Per me però sono sinonimo di estate, di grigliata… ahhh, l’estate!

      Giulia

  4. Mia carissima Giuly con questo post hai fatto bingo… La focaccia pugliese è il mio “piatto preferito”… la suocera di zia (a proposito di radici) era barese. Ogni domenica preparava questa focaccia insieme alle orecchiette… La guardavo mentre maneggiava l’impasto, faceva scivolare l’olio e allora, senza planetaria, rigorosamente a mano, andava di stretch and fold per incordare… Magia. Pura magia, che mi fa tornare indietro nel tempo… Risultato grandioso… in bocca al lupo :*

    1. Eh, la magia delle mani di zie e nonne, che riuscivano a produrre cose incredibili con ingredienti poveri e tanta, tanta pazienza (non tanto per la focaccia, ma le orecchiette.. fatte da pochissimo per la prima volta, e ci va un po’ la pazienza di Giobbe).
      La focaccia pugliese (ma anche quella ligure) ti rimettono in pace col mondo, secondo me.
      Buona giornata,
      Giulia

    1. Io mi chiedo se esiste qualcuno al mondo che non ami la focaccia, dalla genovese alla pugliese.
      Io credo di no… o se esiste, che si palesi!
      A presto,
      Giulia

  5. Non è così facile preparare una buona focaccia, la tua è perfetta, fa venir voglia di addentarla. Poi hai usato anche il top del grano! 🙂

    1. Credo che sia stato anche merito del top del grano se il risultato è stato di questo livello! Il Senatore Cappelli è davvero un signore 😉

      Giulia

    1. Credo che la focaccia sia uno di quei piatti in grado di mettere fame in qualsiasi momento del giorno e della notte 😉

      Dici che potrei esserlo?

      Giulia

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