{"id":325,"date":"2007-04-20T06:53:23","date_gmt":"2007-04-20T06:53:23","guid":{"rendered":"http:\/\/blog.sararosso.com\/index.php\/2007\/04\/20\/sage-honey-pecorino-heart-bread\/"},"modified":"2011-11-12T23:38:39","modified_gmt":"2011-11-12T21:38:39","slug":"sage-honey-pecorino-heart-bread","status":"publish","type":"post","link":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/04\/20\/sage-honey-pecorino-heart-bread\/","title":{"rendered":"Sage, Honey & Pecorino Heart Bread"},"content":{"rendered":"

In January, I stated that one of my “I Dare cooking challenges for 2007<\/a>” was to make bread. So when “Waiter, There’s Something in My….<\/strong>” challenge for April is Bread, I knew it was meant to be! <\/p>\n

I started flipping through April’s (Italian) issue of Sale e Pepe<\/strong>, and I stumbled on this recipe, “Pane con miele, salvia e pecorino<\/em>” – Bread with honey, sage and pecorino cheese. A golden brown with flecks of green sage, it looked delicious and complex, and I was craving a bit of complexity in my bread – I love the Acme bread<\/a> back in SF.<\/p>\n

Then I realized I had a big problem. <\/p>\n

I’ve gotten much better at working with grams in recipes, but until now I’ve scraped by without a scale. Until I had to measure relatively small amounts of liquid like oil and honey. Argh! So I redoubled my promise to myself to buy a scale at the next opportunity and did a few frantic searches on the internet before I decided to eyeball a few measurements.<\/p>\n

(Translated and adapted from the Sale e Pepe April 07 magazine)<\/em>
\nPane con miele, salvia e pecorino<\/strong> (Bread with honey, sage and pecorino cheese)
\n500g flour
\n15g (brewer’s) yeast (lievito di birra)
\n1t. sugar
\n100g grated pecorino (I used more than the recipe)
\n30g acacia honey (1 really big tablespoon)
\n7-8 fresh sage leaves, finely chopped
\nextra virgin olive oil (I used about 2T.)
\nsalt (a heavy pinch)<\/p>\n

Directions:<\/strong><\/p>\n

    \n
  1. The yeast I used didn’t need to be prepared beforehand and was mixed in directly with the flour, 25g (2T.) olive oil, the sugar and 250ml of water. Add the pinch of salt (5g) and continue kneading for about ten minutes. This dough was a lot of fun to mix – the yeast kept it light and it was very responsive!<\/li>\n
  2. Form it into a ball, make a cross-like incision on it, cover it and leave it in a warm place for an hour. Then, deflate the dough and mix in the grated pecorino (I grated mine into very thin ribbons – courtesy of my microplane ribbon grater<\/a>), the finely chopped sage and the honey.<\/li>\n
  3. It got a little slippery here with the honey, but when it’s mixed thoroughly, divide the dough into two halves and form two long cylinders with your hands – be careful here as they can start sticking to each other before it’s necessary! The recipe wants you to intertwine them in the form of a circle, but I chose instead to do a heart shape.<\/li>\n
  4. Transfer the bread to its baking pan, lined with parchment paper and leave it rise for another 30 minutes. Cook in the oven at 200C for around 35 minutes. (Note on this: it started to get pretty dark for me around 30 minutes and I took it out – so keep an eye on it!)<\/li>\n<\/ol>\n

    \n\"Ready<\/a>\n<\/p>\n

    The recipe in the magazine calls for a side garnish with fava beans, puntarelle<\/em> (a type of chicory) and more pecorino, but when I started cleaning the fava beans, I realized the bread was perfect how it was but maybe it needed a little more pecorino. I decided to whip up a little spread for it. Plus, when I was cleaning the beans, I started feeling bad for them. What a comfortable little bed they have inside their pod! <\/p>\n

    \n\"Fava<\/a>\n<\/p>\n

    Pecorino garnish <\/strong>
    \n60g pecorino
    \nA few tablespoons honey
    \nMilk<\/p>\n

    In a food processor, blend the pecorino and honey, adding a little milk to make it bit more spreadable. This will not smooth in consistency. Apply a thin layer to fresh, hot bread!<\/p>\n

    \n\"Pecorino<\/a>\n<\/p>\n

    This bread didn’t last very long in the house – it was gone in a few hours! It was very good and I think next time I might even grate the cheese a bit coarser as a few of the little chunks got mixed in and were a nice surprise when you found them. I’m glad that I Dared this time around. Ilva<\/a>, where are you on your promises?? <\/p>\n

    \n\"Fresh<\/a>\n<\/p>\n

    And since I promised that I would try to post a bit more in Italian<\/a>, and I’m trying to partake in the Sale e Pepe club<\/a>, here’s some commentary in Italian! <\/p>\n

    In Italiano….
    \nHo detto a gennaio che     uno dei miei obiettivi per l’anno<\/a> era di fare il pane, e anche che volevo cominciare a scrivere piu’ in italiano, quindi il mese di aprile mi ha consentito di fare tutte e due!<\/p>\n

    Sfogliando il numero di Aprile di Sale e Pepe<\/em>, ho visto la ricetta “Pane con miele, salvia e pecorino<\/em>” – un pane dorato con pezzettini di salvia, mi sembrava interesante e complesso, e non molto tradizionale. A me piacciono il pane anche con il pepe intero, spezie e altre cose mescolate dentro, quindi in quel momento ho capito che dovevo fare questo pane. <\/p>\n

    Poi per la prima volta partecipo nel club Sale e Pepe per aprile<\/a> con questa ricetta! <\/p>\n

    Alla fine ho deciso di non fare l’ornamento di fave e puntarelle – invece ho preparato una spalma di pecorino (80-100g), alcuni cucchai di miele e un po’ di latte (per aiutare la consistenza). Mettite il formaggio e il miele in una frullatore, aggiugendo poco latte ogni tanto per renderlo piu’ cremoso – la consistenza in realta’ non sara’ completamente cremoso. Spalmalo subito su pane ancora caldo.<\/p>\n

    Avevo alcuni problemi senza una bilancia per misurare pero’ ho promesso a me stessa di prenderlo subito, ed alla fine questo pane era ottimo e lo farei di nuovo – magari grattugiando il pecorino in pezzi piu’ grandi perche’ ogni tanto trovavo una piccola massa di formaggio ed era buonissima! <\/p>\n

    Ricetta per Pane con miele, salvia e pecorino<\/em> nella revista di Sale e Pepe Aprile 2007, pagina 36.<\/p>\n

    \n\"Lovely<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    In January, I stated that one of my “I Dare cooking challenges for 2007” was to make bread. So when “Waiter, There’s Something in My….” challenge for April is Bread, I knew it was meant to be! I started flipping through April’s (Italian) issue of Sale e Pepe, and I stumbled on this recipe, “Pane…<\/p>\n

    Read More »<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[110,3,2,17,11],"tags":[],"class_list":{"0":"post-325","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-appetizer","7":"category-food","8":"category-italy","9":"category-italian-language","10":"category-recipe","11":"entry"},"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p4uB1-5f","jetpack-related-posts":[{"id":349,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2007\/05\/29\/parmigiano-reggiano-stuffed-onions-wrapped-in-prosciutto-di-parma\/","url_meta":{"origin":325,"position":0},"title":"Parmigiano Reggiano Stuffed Onions Wrapped in Prosciutto di Parma","author":"Sara, Ms. Adventures in Italy","date":"May 29, 2007","format":false,"excerpt":"Wow, that's a mouthful, in more ways than one! I've been cooking quite a few sweet dishes recently, so when the Waiter, There's Something in My... theme for this month (hosted by Jeanne from CookSister) was Stuffed Fruit or Vegetables, I wanted to do something a little more healthy and\u2026","rel":"","context":"In "Appetizer"","block_context":{"text":"Appetizer","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/appetizer\/"},"img":{"alt_text":"Prosciutto di Parma and Onion","src":"https:\/\/i0.wp.com\/farm1.static.flickr.com\/190\/519510993_a2e3a1d9b7.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":146,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2006\/03\/24\/eat-to-live-ready-to-die\/","url_meta":{"origin":325,"position":1},"title":"Eat to live, ready to die?","author":"Sara, Ms Adventures in Italy","date":"March 24, 2006","format":false,"excerpt":"BBC published their \"50 foods to eat before you die.\" I have to say I was astounded by the broad sweeping picks...why not make people work a bit before they settle down to die?? #23 Chocolate. That's it?? Hersheys and Caffarel are the same? White chocolate is the same as\u2026","rel":"","context":"In "Food"","block_context":{"text":"Food","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/food\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":4331,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2012\/10\/29\/cacio-e-pepe-pecorino-romano-and-pepper-with-zucchine-recipe\/","url_meta":{"origin":325,"position":2},"title":"Cacio e Pepe, Pecorino Romano and Pepper with Zucchine Recipe","author":"Sara, Ms. Adventures in Italy","date":"October 29, 2012","format":false,"excerpt":"I'm thinking today we could all use a bit of comfort. For those who are in the Northeast and want the storm to be past and over (with their homes and loved ones intact), and for the rest of us who refresh Twitter feeling helpless...we could use a bit of\u2026","rel":"","context":"In "Entree"","block_context":{"text":"Entree","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/entree\/"},"img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2012\/10\/8135692069_1199da79af_z.jpg?fit=640%2C493&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2012\/10\/8135692069_1199da79af_z.jpg?fit=640%2C493&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/www.msadventuresinitaly.com\/blog\/wp-content\/uploads\/2012\/10\/8135692069_1199da79af_z.jpg?fit=640%2C493&ssl=1&resize=525%2C300 1.5x"},"classes":[]},{"id":445,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/01\/14\/italian-onion-soup-recipe\/","url_meta":{"origin":325,"position":3},"title":"Italian Onion Soup Recipe","author":"Sara, Ms. Adventures in Italy","date":"January 14, 2008","format":false,"excerpt":"Since I got back from France, I have been dreaming and obsessing over French Onion soup. I ate it quite a bit in France and put it on my list to re-create. When I sat down to make it, I decided I didn't want to make it exactly as the\u2026","rel":"","context":"In "Appetizer"","block_context":{"text":"Appetizer","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/appetizer\/"},"img":{"alt_text":"Borettane onions ready for Italian onion soup","src":"https:\/\/i0.wp.com\/farm3.static.flickr.com\/2244\/2192090072_0361bfbc20.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1290,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2009\/04\/16\/fresh-spinach-reginette-pasta-with-walnut-pesto-recipe\/","url_meta":{"origin":325,"position":4},"title":"Fresh Spinach Reginette Pasta with Walnut Pesto Recipe","author":"Sara, Ms. Adventures in Italy","date":"April 16, 2009","format":false,"excerpt":"So, I don't often talk about what it's like to live in Italy since this is more of a food, recipes, travel blog instead of an expat blog, but where I live, it's definitely not like living under the Tuscan Sun. Milan is a city, albeit a city surrounded by\u2026","rel":"","context":"In "Entree"","block_context":{"text":"Entree","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/recipe\/entree\/"},"img":{"alt_text":"Fresh-cut Spinach Reginette Pasta with Walnut Pesto and Fried Sage Leaves","src":"https:\/\/i0.wp.com\/farm4.static.flickr.com\/3328\/3446262631_6de49678e7.jpg?resize=350%2C200","width":350,"height":200},"classes":[]},{"id":443,"url":"https:\/\/www.msadventuresinitaly.com\/blog\/2008\/01\/11\/2007-year-in-review\/","url_meta":{"origin":325,"position":5},"title":"2007 Year in Review","author":"Sara, Ms. Adventures in Italy","date":"January 11, 2008","format":false,"excerpt":"I know I'm late - but last year I did a review of 2006 and some of the highlights, tools and favorite links from that year, so I wanted to continue the trend. Reading and Watching Books (new) read in 2007: 65 (of which 55 were ebooks). I am almost\u2026","rel":"","context":"In "e-books"","block_context":{"text":"e-books","link":"https:\/\/www.msadventuresinitaly.com\/blog\/category\/tech-talk\/e-books\/"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/325","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/comments?post=325"}],"version-history":[{"count":1,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/325\/revisions"}],"predecessor-version":[{"id":3533,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/posts\/325\/revisions\/3533"}],"wp:attachment":[{"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/media?parent=325"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/categories?post=325"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.msadventuresinitaly.com\/blog\/wp-json\/wp\/v2\/tags?post=325"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}