I like to vary and experiment with my breads and savory biscotti using, instead of water, pulps of greens and/or vegetables like squash.
In the summer I make this flavorful flat bread using leftover tomato-onion-and-caper salad. We liked it so much that we wanted also make it in the winter, when vine-ripened tomatoes are not available, so I use a combination of sun-dried tomatoes with some of the usually flavorful cherry ones (See Note).
Yields 2 laganes (focaccia-like flat breads)
This ‘yellow pizza’, as its name implies, is a savory, rich and gluten-free cake that is often added to vegetable and greens’ soups in the Italian south.
From my Mediterranean Hot and Spicy
Unlike American cornbread here the cornmeal cooks in milk until almost as thick as polenta, and then it is mixed with cheese, eggs and hot peppers. The hearty cornbread is delicious on its own, but I also like to serve it along grilled vegetables. Dice any leftover bread, dry it in a low oven and keep in an air-tight bag to add to vegetable or bean soups, as Italians do, or mix with yogurt for a hearty breakfast.
Serves 6-8 (more…)
On Saturday before the Holy Week, in many parts of Greece women used to bake anthropomorphic breads called ‘lazarakia’ to celebrate St Lazarus’ resurrection.
According to the old customs groups of girls called lazarines used to go around the village from home to home carrying baskets decorated with spring flowers and aromatic herbs, singing Lazarus’s carols and announcing the coming Easter feast:
“…Wake up Lazarus today is your day of joy {…}
Tomorrow is Palm Sunday and we’ll eat mackerel
but next Sunday we will feast on Easter lamb!” (more…)
