I so agree with this statement, and not just with reference to Italian breads. It's astonishing to me this craving for novelty, almost always at the expense of quality:
"At a certain point, one has to ask: to what end? What is the purpose, beyond clicks and engagement? Why do creators feel compelled to push everything into the realm of the grotesque?"
And thanks, Domenica, for the shout-out about schiacciata col'uva (I just like saying those words!).
Today, I am having eggplant sandwiches. On store-bought sliced sour dough (Truckee Bakery). With garden tomatoes, pesto and some red onion. And I like a bit of lettuce stuffed in also.
Yes, it is very tasty. My grown up kids like them a lot. I as helping out at our local Italian Festa one year. I had brought some sandwiches for our lunch. You know, everyone who saw them wanted to know where to buy them! Ha ha, no sale.
I do prefer the classics, but I am willing to try something new: baking a pizza in a skillet! I have Carol's book for many, many years. I found the printer left out some pages! I like the parts where the new bakers are adding recipes.
Pizza in a skillet 👍 Funny about lost pages. I found a used copy of The Cake Bible at a shop in Philly for a steal. When I got home and flipped through it, I found that about 40 pages had been left out!
Yes, it’s crazy making when you don’t realize pages are missing and you keep looking and looking. I actually went thru the “Baker” page by page to see if I had just somehow missed the indexed recipes. I did see a lot of recipes I still want to try.
The Panini all'Olio look divine! It was all I could do not to lick the screen. I bet the aroma in your house as they baked was mouth-watering. thank you for sharing your recipe. I will give these a shot and see if I can come close to your perfection.
Hi Tiffany, this is a good question, and I wish I had an answer. I have not tried a GF version. I've not done much GF baking, other than recipes that are naturally GF, like almond cake or cookies. If you have a GF flour blend that you trust, you might want to give it a try. Or check the King Arthur Baking website. They often have reliable information on how to adapt recipes. Sorry I can't be more helpful.
I have three copies LOL. One is the copy my mom gave me, the other is her copy, which I'm saving for my daughter, and the third is the 25th anniversary edition, which I keep in Italy. :)
My copy of Carol Fields book is one of the “longest running” in my collection. I’ve never made these rolls! There’s a funny little cleft roll that I sometimes do from her book—and I have tried and tried the rosette with no luck.
Re your link
“a Roma, le rosette non le compra quasi più nessuno?“ how can this be possible!? They are the best. I often wonder why no one makes them here!
Amelia and sourdough ❤️! She definitely held my hand in my early sourdough attempts, and her discard ideas are in regular use here still.
My Zia Gilda used to pick up rosette every morning for breakfast. My favorite way to eat them was spread thickly with unsalted butter, then sprinkled with sea salt. They always have them at the hotel I stay at in Rome. But I was very disappointed to see that they looked different the last time I was there back in May. Like they had been cut/shaped differently. DISTURBING TREND.
Oh, yum, yum, yum, yum, yum!
Can't wait. I know they are perfect!!!!
Happy baking!
It's finally cool enough to enjoy having the oven on!!
I so agree with this statement, and not just with reference to Italian breads. It's astonishing to me this craving for novelty, almost always at the expense of quality:
"At a certain point, one has to ask: to what end? What is the purpose, beyond clicks and engagement? Why do creators feel compelled to push everything into the realm of the grotesque?"
And thanks, Domenica, for the shout-out about schiacciata col'uva (I just like saying those words!).
And on the subject of Roman rosette--what a loss if they've truly disappeared.
I'm worried. There is nothing else like them.
I honestly can't see the appeal of those monstrous creations. Shock appeal, I guess. I'm sticking with schiacciata!
Today, I am having eggplant sandwiches. On store-bought sliced sour dough (Truckee Bakery). With garden tomatoes, pesto and some red onion. And I like a bit of lettuce stuffed in also.
That sounds like an excellent sandwich.
Yes, it is very tasty. My grown up kids like them a lot. I as helping out at our local Italian Festa one year. I had brought some sandwiches for our lunch. You know, everyone who saw them wanted to know where to buy them! Ha ha, no sale.
I do prefer the classics, but I am willing to try something new: baking a pizza in a skillet! I have Carol's book for many, many years. I found the printer left out some pages! I like the parts where the new bakers are adding recipes.
Pizza in a skillet 👍 Funny about lost pages. I found a used copy of The Cake Bible at a shop in Philly for a steal. When I got home and flipped through it, I found that about 40 pages had been left out!
Yes, it’s crazy making when you don’t realize pages are missing and you keep looking and looking. I actually went thru the “Baker” page by page to see if I had just somehow missed the indexed recipes. I did see a lot of recipes I still want to try.
The Panini all'Olio look divine! It was all I could do not to lick the screen. I bet the aroma in your house as they baked was mouth-watering. thank you for sharing your recipe. I will give these a shot and see if I can come close to your perfection.
Thanks for those kind words. Let me know how they turn out if you do make them!
Domenica - do you think this recipe could work with gluten free flour?
Hi Tiffany, this is a good question, and I wish I had an answer. I have not tried a GF version. I've not done much GF baking, other than recipes that are naturally GF, like almond cake or cookies. If you have a GF flour blend that you trust, you might want to give it a try. Or check the King Arthur Baking website. They often have reliable information on how to adapt recipes. Sorry I can't be more helpful.
No worries. If I try it, I'll report back.
Great, thanks ~ look forward to hearing how it goes.
Yum. Not sure where my Carol Fields book ever went to! These look great.
I have three copies LOL. One is the copy my mom gave me, the other is her copy, which I'm saving for my daughter, and the third is the 25th anniversary edition, which I keep in Italy. :)
So much to love here.
My copy of Carol Fields book is one of the “longest running” in my collection. I’ve never made these rolls! There’s a funny little cleft roll that I sometimes do from her book—and I have tried and tried the rosette with no luck.
Re your link
“a Roma, le rosette non le compra quasi più nessuno?“ how can this be possible!? They are the best. I often wonder why no one makes them here!
Amelia and sourdough ❤️! She definitely held my hand in my early sourdough attempts, and her discard ideas are in regular use here still.
My Zia Gilda used to pick up rosette every morning for breakfast. My favorite way to eat them was spread thickly with unsalted butter, then sprinkled with sea salt. They always have them at the hotel I stay at in Rome. But I was very disappointed to see that they looked different the last time I was there back in May. Like they had been cut/shaped differently. DISTURBING TREND.
Oh nooooo.
I just love how crusty they are and that hollow space, dreamy. So fun to fill! I have a nostalgic love of having them w Bel Paese…but almost anything!
We hope to be in Rome in November and I will be investigating 🕵🏻🥖
My kind of sleuthing!
The rolls 🤩
They were a treat!