Bacon from the oven

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Recommended, especially delicious in hot weather:

500 grams of pork belly without rind

2 cloves garlic juniper berries 

sea salt 
pepper 
1 red onion 
1 yellow onion 
1 Sweet onion 
4 spring onion
Sage 
fennel seeds

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Preheat the oven to 140 degrees 

Cut the bacon in with a diagonal slice knife Crush the fennel seed and coriander grains in a mortar and spread this mixture with the pepper and salt in the grooves made by the bacon. Cut the onions and garlic in large buckets, wood pieces and put them in a roasting pan. Divide the Sage leaves and the juniper berries. Put the pork belly on it. Put the roasting pan about three hours in the oven until the bacon is crispy. 
Turn off the oven 220 degrees for the last half hour to get the bacon crispier yet. Cut the bacon into fine paste and divide the vegetables.

Serve with carrots, cauliflower, rice or boiled potatoes.

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Schiacciata-Tuscan bread

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200 grams patent flour 
1 packet dry yeast 
half a tablespoon of sugar
half a tablespoon of soft butter 
100 millilitre hot water 
coarse sea salt 
2 sprigs Rosemary, chopped 
1 tablespoon olive oil, originale

Preheat the oven to 200 degrees Mix flour and yeast in a bowl Mix sugar, butter and water in another bowl Add the mixtures together and knead into a smooth dough Shape with the hand a round flat bread of the dough with a thickness of about 1 centimeter. Grease a baking sheet with a little oil and put the bread. Sprinkle with sea salt and Rosemary. Bake the bread in a 20-minute Brown and cooked.