Monday, February 20, 2006
I love Rose Levy Beranbaum! The focaccia disaster has moved to the dark recesses of my memory and every bread I've made since then has been wonderful. It makes me happy to touch the dough, to inhale the heavenly aroma of baking bread, and to eat the warm, crusty bread.
This prosciutto ring came about because Jim had 3 ounces of leftover prosciutto from his brussels sprouts with prosciutto last night (no really, it was good!) and the prosciutto ring recipe called for 3 ounces of prosciutto. It was kismet.
A simple bread strongly flavored with prosciutto and cracked pepper, glazed with bacon grease. Not for the vegetarian or the weak of heart. I had one piece already, and, as soon as I finish working on the brief I'm writing, I'll have more. With wine.