Mag 12, 2021 | Bread & more
Casatiello (makes 1 | 40 minutes | easy) This traditional Neapolitan savoury bread or cake is simply delicious. Easy to make, especially for people who don’t enjoy chopping and slow cooking things. It tastes even better a couple of days after you make it, and it...
Mag 5, 2021 | Bread & more
Pa Amb Tomàquet (makes 2 | 40 minutes | easy) Pan con tomate, or pa amb tomàquet, to honour the Catalan origins of the dish, is one of the simplest yet most delicious flavour combinations. The pa amb tomàquet I’m sharing today is inspired by Angel Zapata Martin, head...
Mag 5, 2021 | Bread & more
Sardinian Pane Frattau (serves 2 | 20 minutes | easy) A lesser-known traditional dish from the Italian region of Sardinia—the perfect brunch recipe for any egg lover out there. The recipe requires using pane carasau, a thin and crispy type of bread produced in...
Mag 5, 2021 | Bread & more
Crescione Romagnolo (makes 4 | 45 minutes | easy) A great alternative to the life-saving piadine for when you’re feeling slightly more fancy and have a little extra time. You can mix up fillings however you wish, just remember to add cheese! 200g plain flour...
Mag 5, 2021 | Bread & more
Umbrian Crescia di Pasqua (makes 1 | 2.45 hours | medium) A traditional Umbrian Easter dish – not to be confused with the flat “crescia”. A soft, leavened bread with a savory aftertaste due to the mix of cheese used in the dishe’s preparation....
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