I baked fresh bread today – I kneaded the dough yesterday evening to let it fermentate for 24 hours. I used the same recipe as pizza (btw, did you know that October is National Pizza Month? I guess the Italians needed something to compete with the orangey Halloween?), that is to say, basically, flour, milk (or water), brewer’s yeast, extra virgin olive oil and salt. And patience (a … Continue reading Gotta Bake Fresh Bread
Sooooo – first of all, Bruschetta is a perfect appetizer and an awesome complement to any BBQs. Dice fresh ripe tomatoes, add hand-torn basil, mint leaves, salt, pepper and extra virgin olive oil. It’s gonna blow your mind. Bruschetta is also good with grilled eggplant, grilled mushrooms, leftover ragù… virtually with anything! Second of all, Bruschetta is pronounced ‘bruh-skeh-tt-ah’! I know, shocking, LOL. And bruschetta turns out … Continue reading Largo alla Bruschetta!
Pasta & Co. 