This is my winter topped bread. Check the summer version, my very popular Tomato-topped-bread at the end (Variation).
Yields 2 laganes (flat breads); Each serving 6-8 as appetizer (more…)
bread
Pizza Gialla: Peppery Cornbread with Cheese from Southern Italy
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…)
Clean Monday: an Unusual Greek Vegetarian Feast
The few tourists visiting the Acropolis on a Monday morning, late February or early Mars are surprised to see a steady flow of people, young and old, walking up towards Philopappou Hill, across from the Parthenon.
Painting by SPYROS VASSILIOU
Braving the chill and occasional light rain, these locals seemed to head to a common destination for an outdoor lunch, carrying not just bags brimming with food but also multi-colored kites. They were Athenians who liked to keep tradition and celebrate Kathari Deftera (Clean Monday), the first day of Lent, out of doors. As is the custom, on this day people gather on this historic hill to eat, drink, fly kites and dance to the tunes of live bands provided by the city’s municipality. (more…)