Nah, my Frankfurt grandparents for example served broad pasta with pear compote and golden fried breadcrumbs. The Liquid from the compote makes for the "sugo" Or there's also pasta cooked in milk, served with sugar and cinnamon or baked in the oven. Also often served with compote. Kids love that
We cook ours in the oven.
Always been an interest; finding art in the day-to-day grind of feeding a family. My first pan ever was a ‘Volcanic Orange’ le Creuset frying pan when I was an impoverished art student and the first bun was still in the oven :)
hello, new Bluesky friends- does anyone have an artisan-type bread recipe that does not need a lot of kneading? I am stirring it by hand & several times tried recipes that cook in a dutch oven & they never worked! I got a good result w/focaccia. thanks in advance!
Looks mint. I do mine in a Dutch oven, too. Comes out loverly. What saturation do you do? I like my crumb moist so I do 80% liquid to flour ratio.
Oh it happens all right. An egg spoon’s worth running round the chrome ring piece. Sometimes if the oven is still cooling I can slot the lid down the oven door handle and the fetid gusts will dry it out by by God you’ve touched a nerve.