Testing a formula for sourdough ciabatta, and inspired by my friarielli, I decided to fill the holey crumb. Using a mix of porchetta and a splash of Korean mustard (Burnt & Salty), it was a simple process. Reheat some sliced pork, spread some oily slicked broccoli di rape, and all is good!
Eric Girerd #repost
My friend Eric Girerd a sixth generation chocolatier who we first interviewed on Stir The Pots in 2007, he's been...
Hungry! I”ll take one, please!
Janet