Although I don’t do a great deal, I do like bread cooked in the Big Green Egg – and bread cooking in the Large BGE is a real pleasure (more of that in future posts). I had always been told that bread cooking in the […]
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BGE first tour of Europe!
The bread we have found in Italy certainly goes hard quickly! Partly the weather and partially the absence of additives in the bread. You quickly realise why there are so many Italian recipes that include the use of “stale bread”!! Well here is ours ………. […]
So our first experiment with the Italian Veal had worked well and so on to the Vitello Tonnato – As this dish is served cold it can easily be produced 24-48 hours in advance and I think will have some real “mileage” not just here […]
Wandering around the local market here in Tuscany we spied a Spatchcocked chicken… and so our plans for today’s food was sorted! The term spatchcock refers to poultry prepared for roasting or grilling by removing the backbone and sometimes the sternum and flattening it out […]
Steak is perhaps not the first thing you think of when you consider Italian cooking but if you are in Tuscany then think again! Bistecca alla Fiorentina, the Florentine Steak is famous throughout the world. Traditionally it is cut from the loin near the leg […]