Bulli dishes: 3 comfort food recipes
The chefs at B9’s bistrot share their favorite recipes with the Manifattura community — during the quarantine, you can prepare the best Bulli dishes from home!
We will start with three comfort foods: a soup, a hearty sandwich, and a dessert.
Easy to prepare and sure to make you smile from the very first bite.
mushroom soup
by chef Claudio Buglioni
Ingredients
3 cloves of garlic
1 sprig of thyme
1/2 kg mushrooms (mixed varieties, canned or dried), chopped
30 g dried porcini mushrooms, chopped
2 ripe tomatoes
1 L broth
Hot pepper
300 g tuscan bread
Olive oil
Parsley
Directions
Crush two cloves of garlic and thyme, then brown them in olive oil in a pot. Add the mushrooms, and cover the pot. Cook for about 15 minutes over a low flame. Add the tomatoes and let them absorb the flavours of the other ingredients. Add the broth, and let boil for at least 20 minutes. In the mean time, slice and toast the bread. Rub the bread slices with the third clove of garlic and arrange them in soup bowls. Pour the soup over the toasted bread and let it rest for a few minutes, garnishing with a few drops of olive oil and chopped parsley.
SCHIACCIATA SANDWICH WITH CECINA AND EGGPLANT
by chef Mauro Urso
Schiacciata ingredients:
300 g Italian 00 flour
200 g bran flour
1 packet of dry yeast
30 g salt
50 g extra-virgin olive oil
300 ml warm water
Directions: mix the ingredients and let the dough rise for 2 hours. Grease a baking tray with olive oil. Knead the dough again, and spread evenly on the tray. Let rise for one more hour. Brush with olive oil and bake at 200° C for 15-20 minutes.
Cecina ingredients:
300 g chickpea flour
200 g water
50 g olive oil
Directions: mix all the ingredients and let it all rest overnight (6-12 hours). Pour the mixture into a greased baking tray and bake at 220° for 10 minutes.
Eggplant ingredients:
2 medium eggplants
Salt
Olive oil
Hot pepper flakes
Garlic, finely chopped
Parsley, finely chopped
Directions: thinly slice the eggplants, salt them, and let rest to drain them of excess liquid. After about 30 minutes, dry off the slices if necessary, and grill. Drizzle a generous amount of olive oil, and season with salt, hot pepper flakes, garlic, and parsley.
To conclude, cut a warm slice of schiacciata in half, stuff with cecina and eggplant, and enjoy!
BIANCOMANGIARE
by chef claudio Buglioni
Ingredients for 4 servings:
200 g almond flour
1/2 L milk
125 g sugar
1 packet of vanilla flavouring
20 g gelatine
1/2 L whipping cream
Dessert cups, or jars
Fresh fruit
Directions:
Boil the milk with the sugar and vanilla flavouring. Remove from heat, and add the almond flour. Let rest for 1 hour. Cook the filtered mixture, and add the gelatine (previously softened). Mix well. Let cool in a large bowl, and incorporate the freshly-whipped cream. Fill the dessert moulds and cool in the refrigerator for about 2 hours.
Before serving, garnish each cup with fresh fruit.