What makes Tuscan bread unique in the bread lexicon is that it is salt free, which makes it wonderful for people on salt-restricted diets. Unfortunately, the lack of salt also makes it rather dull and flat tasting. Tuscans, no slouches when it comes to full-flavored food, remedy this by lavishing it with intensely flavored spreads and pastes, or eating it with flavorful dishes, such as garlic- and olive oil–infused white bean soup. A technique that is also unique to this bread is the use of a cooked flour paste, made the day before. This is different from a pre-ferment since there is no yeast added and the paste does not ferment, but the gelatinized starches release flavors that gives this bread a distinct quality, quite unlike any other bread. This is one of those underused techniques that offer great opportunity for exploration. Once you’ve mastered it in this bread, try applying it to some other doughs, like Vienna or Italian. It is yet another way to control flavor by manipulating time, temperature, and ingredients.
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
Turn humble onions into this thrifty yet luxe pasta dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
There’s a reason they say, “easy as pie,” you know?
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.
From oven risotto with crispy mushrooms to green curry vinegar chicken.