These little rolls are a simple to produce Italian brioche, though enriched with fewer eggs and substituting extra virgin olive oil for butter. The batch below were made with milled semola rimacinata and sprouted wheat flour. The results were fantastic and contained no commercial yeast.
Anthony Bourdain
In the spring of 2007, we reached out to Anthony Bourdain for an interview. By then, Bourdain was established as a...
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