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.
3 comments:
I was thinking about bringing some recipes to Holden Beach, but then I remembered the part about it being a vacation.
I think you can google it if you do the google blog search.
My hubby just hipped me to your blog. I'm gearing up to try baking bread for the first time and I've had my eye on that prosciutto ring for a while. I'd eat lawn furniture if it was brushed with bacon fat, but thanks to the prosciutto ring, I won't have to.
Wish me luck!
Extrastorchy,
Good luck! I'm so glad you don't have to waste the bacon fat on your lawn furniture. Isn't the smell of bacon frying one of life's pleasures?
Post a Comment