One-pot meal from the CSPS girl: Triple Meat Ragù Bolognese — bacon, sausage and hamburger mince. This is my go to sauce, I make it at least once a month and can eat it for days with spaghetti, penne, in lasagna, etc. Shown here with parpadelle. Freezes really well too. If you are craving comfort food, this is the recipe for you!
This is dinner: an “Italian BLT with added Mozzarella”. It’s a labor of love thing …. I baked the Sourdough Basil Pesto Focaccia, after making the pesto. I grew the basil to make the pesto. I also grew the tomatoes and the lettuce in the BLT. I didn’t make the mozzarella and I didn’t cure the prosciutto, but nevertheless, 2/3 of the ingredients were grown or made by me so that’s worth the labor. And it was a delicious sandwich.
I made another focaccia. It seems that whenever I don’t know what the make when I need to feed Alice in Wonderdoughland, I fall back to a focaccia. They are easy, forgiving and delicious. This is going to serve as my lunch for the nxt few days, but would also make a great side to a soup, a charcuterie platter, with a nice salad and a glass of wine. The Gorgonzola got all melty and is tart compared to the rest of the bread. Another winner to add to the rotation.
Originally, I was going to call this “Sprinkles and Twist” Focaccia, as I had found some mini mini cherry tomatoes that are marketed as “Sprinkles” and when I had decorated the top of the focaccia with them, it was sort of a twisty pattern. Once baked, however, the “twist” part wasn’t as evident, so I am just going with Sprinkles Tomato + Garlic Focaccia. Lots of garlic, lots of both sun dried and cherry tomatoes. Basil from the garden. Perfect snack and accompaniment to Italian Food. Yummy.
And here is something different: have you ever tried *sweet* Focaccia? Normally it’s savory, with rosemary or garlic or olives or just as a rustic accompaniment to Italian food, but I decided to make some with honey, oranges and hazelnuts. Wow! Simply phenomenal. I could see this along side a salad for brunch or even as a breakfast bread. It’s bursting with flavor, light, sweet and delicious. And it was another excuse to experiment with my sourdough.