I had prepared a leavened dough to use some of the sourdough starter after refreshing it. Once it had risen, I decided to bake it in a loaf pan since it was a small batch. While lining the pan with parchment paper, I thought it would be a good opportunity to use the emmental cheese left from making candle cheese, a quick recycling recipe just like that, just for fun. During the process, I thought of adding parmesan, transforming the initial idea into a cacio e pepe bread. So, I took out the mortar and started crushing the pepper.
After crushing the pepper, as I turned around to get the grater, I noticed the jar of artichokes, which I had bought two hours earlier and left on the kitchen counter after unpacking it. It was a moment’s decision. To transform the cacio e pepe bread into a bread with artichokes.
A wise decision 😄 it turned out so good that my family jury has already ordered me to repeat it, in double batch!
It’s a bread with a crunchy crust and a slightly moist interior, suitable to be served among appetizers, both as a side bread and to eat on its own, like a savory plumcake.
Really good, both warm and cold, so it’s also suitable for a snack or lunchbox or a basket… I already foresee it will be great even in spring when we’re all looking for recipes for Easter Monday.
But now it’s Christmas. And a stuffed bread can make a beautiful centerpiece, or be served on appetizer plates, among a mozzarella ball, a filled puff and a salmon canapé in the shape of a tree. 🌲 What do you think? Do you want to try it?
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This is the last Light and Tasty recipe before the Christmas break. Our weekly light column wishes you Merry Christmas, Happy Holidays, and Happy New Year and will see you in January 2025!
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👇 I suggested a few lines ago the puff pastries and salmon canapés shaped like trees, now below I leave you other appetizer ideas that you can pair with this cacio e pepe bread with artichokes among your holiday appetizers: 😊👇
- Difficulty: Easy
- Cost: Economical
- Rest time: 8 Hours
- Preparation time: 10 Minutes
- Portions: 12 Slices
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 With the quantities of this recipe, you will get a small loaf from which about 12 slices can be cut.
- 1 3/4 cups Manitoba flour (type 0)
- 1/2 cup liquid sourdough starter (licoli)
- 1/3 cup water
- 1/3 cup milk kefir (substitutable with natural yogurt)
- 2 tsps extra virgin olive oil
- 4 pieces artichokes in oil
- 1 tbsp grated parmesan
- 1 oz emmental
- pepper (crushed in a mortar)
Tools
- Loaf Pan
- Mortar
- Parchment Paper
- Knife
Steps
Prepare the dough: pour the licoli, water, kefir, oil, and flour into a bowl and knead briefly. A soft dough will be obtained.
Let it rise in a sheltered place (inside the oven or microwave) for about 8 hours.
Line a loaf pan with a sheet of parchment paper.
Pour one-third of the leavened dough into the pan.
Drain the artichokes well from the preservation oil by putting them for a few minutes in a strainer or on a slightly inclined plate (lifting one side of the plate)
Cut the artichokes into pieces and place them on the dough poured into the pan.
Crush the peppercorns in a mortar.
👉 It’s better to crush it in the mortar rather than use pre-ground pepper, to get a coarse powder as is usual for cacio e pepe pasta.
Sprinkle a (generous) pinch of pepper over the artichokes.
Cover with a layer of grated (or julienned) emmental and a sprinkle of parmesan.
Pour more leavened dough, leaving some for the final covering, and distribute it gently covering the filling.
Repeat a second layer of artichokes, pepper, emmental, and parmesan.
Then cover with the remaining dough.
Distribute it over the filling carefully and gently, using a spatula, and cover everything well.
Finish with parmesan and pepper, and bake.
Bake in the oven at 392°F for 35-40 minutes.
Cover the pan with a sheet of foil in the first 20-25 minutes of baking to prevent the parmesan on the surface from burning.
If after removing the bread from the pan the bottom of the bread turns out to be damp, just put the bread back in the oven for a few minutes directly on the rack, with parchment paper and without the pan.
Remove from the oven and let it cool, or at least warm, the cacio e pepe bread with artichokes on a wire rack before slicing it.
Try it because it is truly delicious! 😋
Enjoy! 🤩
Salt-free Tips
Remember, do not add salt to this bread because it is already flavorful due to the presence of parmesan and cheese and the abundant pepper. 😉
If you are interested in reducing or eliminating salt, always remember to:
▫ Reduce salt gradually, the palate has to get used to it slowly and should not notice the progressive reduction.
▫ Use spices. Chili pepper, pepper, curry, nutmeg, cinnamon, cloves, cumin…
▫ Use herbs. Basil, parsley, oregano, thyme, sage, marjoram, rosemary, mint…
▫ Use seeds. Sesame, pine nuts, almonds, walnuts…
▫ Use spicy vegetables or fruit. Garlic, onion, lemon, orange…
▫ Use my salt-free vegetable granules and gomasio.
▫ Prefer fresh foods.
▫ Avoid cooking in water, prefer cooking methods that do not disperse flavors (grill, foil, steam, microwave)
▫ Avoid bringing the salt shaker to the table!
▫ Occasionally allow yourself a break from the rule. It’s good for your mood and helps perseverance.
If you don’t want, or can’t, give up salt:
▫ You can still try my recipes by salting according to your habits.
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Other Light and Tasty Recipes:
I leave you with the recipes of my colleagues from Light and Tasty and we will meet again with the column in January!
Carla Emilia: Spinach Trees
Claudia: Canapés with Salmon and Cherry Tomatoes
Daniela: Crostini with Almond Cream and Bresaola
Elena: Salmon Gravlax
Milena: Chestnut and Speck Bites
