The Chef

Restaurant

Macelleria Restaurant

Profile

"Born in Northern Italy, Sergio Bitici was the first to open a Tuscan restaurant in New York City, the famed Toscana...which became the first Italian restaurant to receive a coveted three-star review from the New York Times. With Toscana, Bitici set the standard in restaurant excellence -- a standard that he continues today at Macelleria. Along with his daughter, Violetta, Bitici presents an unpretentious, authentic Italian steakhouse in the heart of the city. The name Macelleria itself means butcher shop in Italian, befitting of its location in the trendy Meatpacking District. Its stylized butcher-shop interior--long wooden tables, antique meat hooks, exposed brick and original heavy oak structures--makes for a relaxed, yet still dignified dining experience."

..excerpted from "Behind The Burner.com"

Website:

/www.macelleriarestaurant.com/

Recipe: Focaccia with Mangalitsa Lard

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SERGIO BITICI'S MANGALITSA LARD FOCACCIA 'S

"Using high quality lard such as the Mangalitsa lard will enhance the flavor and crust of your home made focaccia."...Sergio Bitici, Chef, Owner Macelleria Restaurant

Ingredients

1 ¾ Cups of Mangalitsa lard (Order Now)
5 Cups All trump flour
3 Tbsp fresh yeast
3 Cups Water
2 Tbsp sea salt
2 Tbsp granulated sugar

Tools
Large Baking sheet (approx 24in x 17in)
Large Mixing machine
Plastic/Saran wrapDirections

For the Top of the Focaccia

4 Tbsp Mangalitsa Lard
2 Tsp Sea salt
1-2 Branch fresh rosemary (to taste)

Directions

Melt Yeast in Warm water. Place it in the mixer with the flour and the sugar.
Once the ingredients have formed a dough, add Mangalitsa lard and the salt.
Mix for 5 minutes.
Remove from mixer and place the kneaded dough on a sheet pan greased with Mangalitsa lard. Cover with a plastic wrap. Let it rise for 30 minutes then spread the dough evenly by hand and spread more Mangalitsa lard, sea salt and rosemary on top of the focaccia. Rise again for 1 hour.
Bake at 350º for 20-30 minutes.