Feb 13, 2023·edited Feb 13, 2023Liked by Emiko Davies
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 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!
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 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!
How beautiful! I can not wait to get my hands on this edition--party storybook part recipe guide and all gorgeous!
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!