My wife's latest choice for me to make from King Arthur's Big Book Of Bread - Cacio E Pepe Rolls.
This appears to be a recipe reminiscent of a classic Roman pasta. It's a salty, peppery dough with pecorino Romano cheese. Once baked, they are also tossed in a topping of salt, freshly cracked black pepper, pecorino Romano cheese and olive oil. Big flavor in these rolls, half of which have been frozen for another day. They took about 4 hours to make, start to finish, and was a good baking exercise even if I never make them again. I can't wait to see what she chooses next.
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