Get Started for FREE
Sign up with Facebook Sign up with X
I don't have a Facebook or a X account
 Your new post is loading...
Your new post is loading...
Scoop.it!
Recipe in Imperial for 6 People: Focaccia doughs are similar in style and texture to pizza doughs, consisting of high-gluten flour, oil, water, salt and yeast. It is typically rolled out or pressed by hand into a thick layer of dough and then baked in a stone-bottom or hearth oven. Bakers often puncture the bread with a knife to relieve bubbling on the surface of the bread. 
No comment yet.
Sign up to comment
Scoop.it!
[...] The beans are already flavorful on their own, but a slow stewing in this sage and garlic infused tomato sauce just makes them even better. Traditionally, they are served with grilled sausage, but are fabulous on their own. 1.Whole sage branches and thick garlic slices are placed in cold oil and then heated until they sizzle.Add a can of San Marzano tomatoes, season with salt to taste ( I always add some chili pepper) and let cook until the tomatoes break down.Add your beans to the tomato sauce and cook until the beans turn a little red. [...] Via Mariano Pallottini
|
Scoop.it!
Quadrucci means something like little squares in Italian, and that is exactly what they are: small squares of fresh pasta dough. Even though they are made from the same dough, the result is quite different from fresh tagliolini, tagliatelle or pappardelle. Ingredients - For 2 servings 2 eggs200 grams (1 1/4 cup) semola di grano duro rimacinata (semolina flour)100 grams (3.5 oz) prosciutto, thinly sliced and cut intro strips1 onion, thinly sliced150 grams (1 cup) frozen peas (or fresh ones if they are in season)60 ml (1/4 cup) dry white wine40 grams (3 Tbsp) butterfreshly grated parmigiano reggianosaltDirections
Via Mariano Pallottini
|
