dodô

dodô

16 junho 2010

Almoço Cultural - Bloomsday

Ao meio-dia de 16 de junho de 1904, Leopold Bloom encontra-se no "Jornal dos Homens livres", onde tenta colocar um anúncio, mas não consegue. Logo chega Stephen Dedalus, e arrasta Bloom e o editor para um pub, contando anedotas em estilo jornalístico. Em 16 de junho de 2010, neste almoço cultural apresentado por Donaldo Schuler e Luiz-Olyntho Telles da Silva rememoraremos esta saga, comemorando o Bloomsday, uma das datas de fundação da cultura contemporânea.
Gastronomia a cargo de Aline Higa.
no Studio Clio


IRISH SODA BREAD

Ingrediens:
250g plain flour, plus extra, to dust
250g wholemeal flour
1 tsp baking soda
1 tsp salt
30g unsalted butter
300ml buttermilk

1. Sift the flours, baking soda, and salt together in a large bowl. Rub the butter into the flour with your fingertips until evenly dispersed.
2. Make a well in the centre of the mixture and pour in the buttermilk. Use a wooden spoon to stir in the flour to form a soft, crumbly dough.
3. Turn out on to a lightly flolured work surface. Knead the dough very lightly ntil smoth, and elastic, about 3 minutes.
4. Shape into a flattened round about 15cm across and 5cm thick. Dust with flour. Cut a slash, 2cm deep, across the top, then another in the opposite direction to make an 'X'.
5. Bake in the preheated oven for about 35 minutes until hollow-sounding when tapped underneath. Cover with a cloth, then leave to cool on a wire rack.

In: TREUILLE, Eric & FERRIGNO, Ursula. Bread. London: Penguin, 2004

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