Sunday, January 1, 2012
Pane de Antipasti
If you grew up in my neck of the woods, (one of the most densely Italo-American populated areas of America) you would know that antipasti breads, or sausage, or spinach, etc..., are as ubiquitous as pizza. They show up at every birthday, Christening, graduation, etc., and sometimes for no special occasion at all! It is a comfort food to us that we grew up on and when I make this bread, it makes me feel like I am home. Here is just one: This one is a corda (or, cord) because it has been braided up the top.)
Ingredients: escarole, pickled hot cherry peppers, artichoke, salame, Sicilian green olives, provolone cheese, Parmigiano Reggiano cheese, garlic, breadcrumbs, olive oil, pizza dough, egg white, semolina flour for dusting.