Italian Hand Cheese

Hand cheese

1. Peel the onions and cut into thin rings. Place in a bowl with balsamic vinegar and add a pinch of salt. Then put the tomato oil: olive oil, the sun-dried tomatoes, the tomato paste and garlic in a tall container. Then puree the whole thing with a hand blender. Now put the tomato oil with the hand cheese in a second bowl and mix. Cover both bowls in the refrigerator and leave to stand for 24 hours.
2. The onions are first drained and then fried in a little butter with olive oil. Next, caramelize lightly with a little sugar. Add a little of the liquid brew as desired.
3. In a pan, lightly roast the pine nuts without oil and cut the basil into a fine strip. 2 hand cheeses per person are placed on a plate and the tomato oil is spread over it. Now garnish the hand cheese with the onions and sprinkle with pine nuts and basil.

Ciabatta in the food processor

1. Except for the sea salt, slowly mix all ingredients for about a quarter of an hour. Then add the sea salt and knead until the dough has a smooth surface and separates from the edge of the bowl. Let the dough rest for about 30 minutes, then divide it into four equal pieces and fold them together. Let rest for another 30 minutes. Shape the pieces into baguettes. Wait a third time for 30 minutes.
2. 5 min. Put 100 and max. 150 ml of water in a rectangular oven dish, place the whole thing on the bottom of the oven, which is preheated to 230 degrees. Line a baking sheet with parchment paper, place the baguettes on it and cut diagonally several times with a sharp knife. Then slide the baking sheet into the preheated oven.
3. To dissipate water vapor, briefly open the oven door after about 10 minutes. Then lower the temperature to 210 degrees. The ciabatta is ready after approx. 18-20 minutes.