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crafty_packratI made tócco and sardenaira (tomato and sardine focaccia), both from Liguria, the cookbook. I did use verjus, diluted, instead of wine, and had to search online because the ingredients in the book doesn't include the one cup of beef broth even though the directs do state you should add broth.
I also order sfogliatelle from Potomac Sweets, because it's St. Joseph's Day and special Italian pastries are always a treat. Also, the pastry chef there does *all* the best European pastries, so my friends and I are going to have go there especial.
Tócco is the secret to the best pasta sauce, as it turns out. It is absolutely delicious, though I'm not sure if it scales up well. I hadfremedon and A Person To Be Pseudonymed Later over, and we finished off the sauce, with just enough for two lunches for me for the week -- there was more of the roast leftover, but not that much more.
I also order sfogliatelle from Potomac Sweets, because it's St. Joseph's Day and special Italian pastries are always a treat. Also, the pastry chef there does *all* the best European pastries, so my friends and I are going to have go there especial.
Tócco is the secret to the best pasta sauce, as it turns out. It is absolutely delicious, though I'm not sure if it scales up well. I had
fremedon and A Person To Be Pseudonymed Later over, and we finished off the sauce, with just enough for two lunches for me for the week -- there was more of the roast leftover, but not that much more.
