This evening we’ll prepare some pizzoccu, that is, pizza made with pistoccu bread.
Pistoccu is a typical Sardinian bread, cousin to the more famous Carasau, but it’s thicker and harder. The best thing is, however, it absorbs liquids very well, so if you add tomato sauce and mozzarella, in a couple of minutes it becomes a pretty nice pizza, crisp and soft at the same time. Since we discovered it, we import loads of said bread because it’s extremely fast to prepare and it’s a nice surrogate for actual pizza.
I’ll post pictures tomorrow.
Was wondering what to have for breakfast, opened the cupboard and then BOOM, straight out of left field comes one of these:
I’m not a huge fan of rice pudding, but I like Ambrosia custard.
Since there had been plenty of arugola left over from last weeks’ Ciabatta sandwiches, today was a good time to go for one of our all time favourites:
The sandwiches weren’t too bad either:
Who had this *beeping* idea of starting this thread?(*) I really have to stop reading it …
(*)Yes, that’s a rhetoric question…
Also… your half is bigger!
But the left half is prettier, despite lacking meat on top.
It looks like you ate some of the baking paper too!
Depending on the meal this is sometimes the best!
Ohhhhh, I loved that as a kid*!
*Still do but not really treating myself to it most of the times.
What is that cream? Homemade whipped cream?
Yes it is!
Seems to me too grand a qualifier for whipped cream (unless you milked that cow yourself). Also, isn’t it a bit late for strawberries? Otherwise, delicious !
Really? I meant he prepared it by himself at home, starting from simple ingredients (milk, butter, sugar… I don’t know what it takes to make the cream). Suggest me a better alternative to express that meaning.
They seem cultivated to me. They look quite big to be wild ones.
I see … opposed to just buying cream and then whipping it? I had assumed that your homemade had referred solely to the act of whipping at home.
In which case I must apologize for my ignorance. I know how to turn cream into butter, but not how to turn milk into cream .
I know how to make the air smell.
You need to plan a few years ahead to make homemade whipped cream.
First I bought a farm. Then a bull and a cow.
They produced little cows that grew bigger.
I fed them grass and stuff, so they produce lots of milk later.
I milk them, separate the fat from the milk to produce the cream.
Then I beat the **** out of it using a whisk and added a bit of sugar. *
Alternatively you could whip the cows before milking them, but that seems a bit crude.
I used the manure of the cows to grow wild strawberries in a forest and hunt them down in autumn/winter. *
Actually, they weren’t that big. There’s lots of different types of strawberries that grow in different times of summer. Of course they are cultivated one way or another, but still they’re grown on full soil, outside.
* C’mon, guys. Of course I started from natural cream in a bottle and strawberries from the store. What do you think? But I take pride in manually beating it with a whisk over using a mixer. And yes, I turned the bowl upside down over one’s head to check if it is done.
I´m really diggin’ all this unnecessary violence!
I said that because as a child I used to go in the woods with my parents to pick up the wild ones, that are usually quite small here, but very soft and sweet. Now in my grandfather’s garden my uncle managed to bring the wild ones, and then we have them at our disposal for months during springtime.