3/12/2024 0 Comments Email outlook sign inThe breads can behave somewhat unpredictably in the oven. We found that a blend of bitter greens and sturdy romaine hearts, plus thinly sliced fennel, stood up best to our punchy lemon-anchovy dressing. Some bakery patrons slice off a “wedge,” yielding a portion of bread with salad inside others simply tear the bread by hand and use it to scoop up salad. Once cooled, the rounds are cracked open, creating a delicious bowl for bitter greens, often accented by resinous pine nuts and salty, nutty Parmesan cheese. The crisp yet pleasantly chewy, cracker-thin flatbreads are known as nuvola or “cloud” bread, a nod to their airy texture and puffy shape. We learned about this unique take on Italian bread and salad, called panzanella nuvola di roma, from Angelo Arrigoni of Panificio Arrigoni, a 93-year-old bakery just outside the Vatican.
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