Think On It

Corrections

October 20th, 2007

The peach mostarda from this summer: you must break open the chilies before cooking, enough to release the flavor. Just crack them before putting them into the peaches.

Smoked pecorino from Sardegna: it is not called Fiore Sardo. The website where I got that information is incorrect. Fiore Sardo is a great cheese, but not smoked. Ask for smoked Sardegnan (Sardinian) pecorino, or Pecorino affumicato Sardo. I just bought 700 grams of it at the Mercato Centrale at Florence, so now I can try to copy some of the recipes I ate at Terra Terra.

The sloppy dough bread was made twice. Both times were different. The secrets seem to be 1) making it wetter than regular bread dough, 2) allowing it to rise very slowly, cool, many hours and 3) cooking the bread in a heavy, covered pot for the first half hour, then uncovering it to finish. Rather than translate the recipe measures, I just used Italian measures, because the yeast comes in packets that raise 500 grams of flour. Both versions worked, and that’s the important part.

I am off to a town near Rome today for an expat gathering, and will post something new when I get back… so see you later.

Entry Filed under: Food, Italy, Preserving, kitchen stuff, fruit, cooking school, Italian food, cucina, bread