Torta Rustica di Carciofi e Ricotta
I’m going to make a sweeping generalisation here and say that like most Italian migrants, I grew up with a wood fired oven in my parent’s backyard. Certainly, many of the people from the same villages as my family baked their own bread and would occasionally bring some around to our place as a little gift. It was always interesting to try bread made by other hands as it could be lighter, saltier, more dense, crispier or darker than the bread my parents would usually turn out.
Regular bread making would always happen in the shed at the very back of the garden. Most of the hard work of mixing and kneading by hand happened in the small hours of the morning while I was tucked away in bed. This was a good time to get the oven up to temperature, making most of the smoke before neighbours woke up and began hanging their washing out. By the time I was up and about there would be at least twenty loaves already baked and the neighbours would have already been handed a couple of loaves over the fence by my folks.