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🥔✨ Elevate Your Potato Game with Patate a Fisarmonica - A Delicious Twist on a Classic Side Dish!
Discover the culinary magic of Patate a Fisarmonica, where humble potatoes are transformed into a work of art with accordion-like cuts that create crispy edges and fluffy centers. 🥔✨ This delightful twist on a classic side dish offers a symphony of textures and flavors, making it a perfect companion to any meal. #PatateAFisarmonica #AccordionPotatoes #CreativeCooking #SideDishMagic #CrispyEdges #FluffyCenters #HerbSeasonings #DeliciousTwist
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Stromboli, made with pizza dough, veggies + prosciutto
25min · 2 servings Stromboli, the butter addition developed a wonderfully crispy exterior. It is an exquisite bread and like the pizza, you can customize it with your favorite fillings. Note: if you like doughy and soft, make a thicker rectangle and skip the butter on top. Filling: • Soft butter and parsley, Mozzarella, Cotija cheese, spinach & prosciutto. Dough: (1 medium) • -250g 00 Flour @mulinocaputo • -170 Water 68% • -25gr sourdough starter • -10gr olive oil • -1/4 teaspoon of dry garlic -4gr Salt Process: • -Mix all ingredients until a rough mass is formed and rest 35min, then knead until you reach a smooth surface. Rest 30min • -Two sets of stretches and fold, 40min apart. • -Let the dough rest covered for a total of ~4 hours at room temp. Then take it to the
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Easy Focaccia Bread
This easy focaccia recipe will yield a perfectly baked bread with a golden crisp crust and a soft, airy crumb. You can make it on the day, in about three hours. Or, for best results, use the cold refrigerator dough method, letting it mature overnight in the fridge. And with this no-knead focaccia recipe, you won’t even make your hands dirty.
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Cranberry Brie Pull-Apart Bread
cranberry brie pull-apart bread
Delish
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Authentic Homemade Italian Focaccia Bread Recipe Straight from Italy! I am sharing with YOU
We are Italian, my daughter lives in Italy. I am between Chicago and Italy. I am a food and travel Writer For Everything Italian. My daughter Lives in Tuscany and we are always on the hunt for Authentically Italian recipes. Here is a great tutorial to follow, then got to my page and follow my step by step instructions in English to get the whole scoop. Toppings are interchangable. Follow my recipe at vitarustica.com Sometimes I use tomato or I just like a bit of olive oil, olives and salt.
