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One of my favourite biscuits. Unlike most, you err ever-so-slightly on thes side of baking these unttil there’s a hint of colour. The extra crisp helps shelf-life, texture and flavour. From Bread, Cake, Doughnuts, Pudding – Justin Gellatly
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Beautiful, straight off the vine black cherry tomatoes in as simple a pasta sauce as you can get. Sweet and delicious. Accompanied by a little home made focaccia, which was elevated beyond the simple baking by the rosemary and garlic infused extra virgin olive oil – heat the oil with a few cloves of garlic and a sprig of rosemary so it gently bubbles for a couple of minutes, then allow to cool. From The Food of Italy by Claudia Roden, pg. 284
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I may have gone overboard with the pecorino… Not far off doubling the quantity suggested… But it was good. Could easily make it lighter with just a little cheese. I wouldn’t use pancetta again, needs to be smaller chunks and more digestible. Lardons would be fine. From The Food of Italy by Claudia Roden, pg. 243
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Quick, cheap and savoury. Really good. From Every Grain of Rice, pg. 272
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This is excellent, a great dough. Dissolve the salt in the water, and when the dough is formed ready for as many hours as you can. Mozzarella is overcooked here, I think in a home oven it needs to be added after the base gave) has been in the oven for a few minutes. Also a baking stone would help with the base. Yet to get one that doesn’t explode after a few months. The quantities below make a lot of pizza. Or it makes a fine focaccia if you like.