Such a good recipe. I tend to do it more in winter for the comfort and looking-forward-to-summer feelings. I like to use friselle instead of bread as they tend to be made of whole wheat instead of white flour (I have found some that are not too salty - Tuscan bread being salt-free).
I love it all year round, great in the summer with those ultra ripe tomatoes we get here that you can't do anything but cook with, but tinned the rest of the year! We get a pane toscano integrale here too that sounds like it could be what you might like, do you not find the whole wheat version there?
No. in Rome, salted bread is the default and it is very difficult to find a decent pane sciapo, let alone integrale. Which is anyway not a problem because my husband is a strictly white bread man... (I have noted that even in Marche, pane integrale is often salted!)
I learned so many new traditions and food preparations from this book! It has a prominent place in my cookbook shelf snd this acquacotta recipe is one of my favorites
This looks so wonderful, but I have a question before I embark -- the photograph shows the dish made in something more like what goes in the oven, and less stove-top (which is how I understand the recipe). Is there something I’m missing here? Thanks so much!
Oh I definitely use my dutch oven on the stove top! I probably use it like 90% for things on the stove top like stocks, stews and soups, the rest for baking. This is a recipe that is done on the stove. Great question, though, and apologies for the confusion!
I certainly hope that won't happen! Thank you for the support, Robert.
Such a good recipe. I tend to do it more in winter for the comfort and looking-forward-to-summer feelings. I like to use friselle instead of bread as they tend to be made of whole wheat instead of white flour (I have found some that are not too salty - Tuscan bread being salt-free).
I love it all year round, great in the summer with those ultra ripe tomatoes we get here that you can't do anything but cook with, but tinned the rest of the year! We get a pane toscano integrale here too that sounds like it could be what you might like, do you not find the whole wheat version there?
No. in Rome, salted bread is the default and it is very difficult to find a decent pane sciapo, let alone integrale. Which is anyway not a problem because my husband is a strictly white bread man... (I have noted that even in Marche, pane integrale is often salted!)
I learned so many new traditions and food preparations from this book! It has a prominent place in my cookbook shelf snd this acquacotta recipe is one of my favorites
Beautiful writing and book Emiko!
Thank you Terri, I really appreciate it!
How beautiful! I can not wait to get my hands on this edition--party storybook part recipe guide and all gorgeous!
Thanks so much Sarah!
This looks so wonderful, but I have a question before I embark -- the photograph shows the dish made in something more like what goes in the oven, and less stove-top (which is how I understand the recipe). Is there something I’m missing here? Thanks so much!
Oh I definitely use my dutch oven on the stove top! I probably use it like 90% for things on the stove top like stocks, stews and soups, the rest for baking. This is a recipe that is done on the stove. Great question, though, and apologies for the confusion!
No worries! I have a few options but just wanted to check :)