Hello Homebaker!
This month we go to Sardinia with very unique and fun to make bread that I first encountered working in a restaurant seventeen years ago, plus my own take on a bread named after a volcano!
I do hope you love these and the recipes that accompany them too, I’m so chuffed to be able to share them with you.
Pane Carasau
Try this one. I urge you. It’s a 24-hour matured semolina dough that once rolled into thin disks and stone baked, puff up into a giant balloon. Split and baked for a second time they become the most morish, crunchy, raggedy, thin as paper bread that keep for ages. Eat them as a snack with olive oil and salt or as part of an antipasti.
Mushroom and Smoked Cheese Stromboli
Named after a volcano, the stromboli erupts cheese from the centre out of the holes in the top. Often seen filled with tomatoes and salamis (pizza style) I fell in love with the idea of the smoked cheese and mushroom combo, with a little spinach and rosemary, and a “foccaciarized” top. Eat this one warm, it didn’t last long here in the studio.
Cannellini Bean Smash with Black Olives and Fresh Herbs
Even a bean can be a hero at the dinner table. As warm antipasti goes, this is one I turn to again and again. Garlicky, lemony, warm spreadable beans with salty olives and fresh mint. Serve alongside your Pane Carasau, some tasty salamis, and other low-maintenance antipasti.
Warm Potato, Spinach and Walnut Salad
A potato salad in England is cooked potatoes mixed with mayonnaise and chives. That’s about it., and it has its place. These garlic infused potatoes and spinach are dressed with fresh yoghurt and a warm walnut, butter and lemon emulsion. Served warm it’s a nice way to make ingredients we are all familiar with into something a little special.
Enjoy these new recipes, joining those already, in the HomeBaker’s Club.
See you in class.