This is a recipe for a classic Neapolitan no-knead, crusty bread with a chewy crumb. You’ll want to eat immediately out of the oven. I like bread that has a significant crust and a chewy interior. It’s a standard in Neapolitan bakeries and it’s often referred to as pane cafone, meaning peasant bread. The basis…
bread
Neapolitan Classics: Vegan Casatiello or Neapolitan Stuffed Easter Bread
This is a classic Neapolitan Easter bread, veganised!
Combo: Adventures in Foraging and A Fail! Gorse Flowers
Gorse, a subfamily of peas, is a green shrub that is currently in full yellow bloom in the Highlands, Scotland. It grows all over and it is relatively invasive. Nevertheless, the yellow blooms are lovely. I recently learned from the lovely and talented Elizabeth at The Wee Croft Shop, that gorse flowers are edible (breads, cakes,…
