Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
Or prosciuotto, or bacon, or what you have on hand. Soak 2-3 cups of cannelini or other white beans overnight. Drain, rinse, and cover with cold water. Add 1-2 bay leaves, salt, and gently bring to a boil. Turn down to a simmer, cover, and cook the beans until tender. Do not drain! Tried it with raisins and the honey. Perfect. Put 1-2 tbl olive oil in a dutch oven or other heavy pan. Add the beans and 1/2 cup of the cooking liquid. Add the following: - 3-4 tbl honey - 1/2 tsp fennel seeds - 2-3 slices ham of your choice - 2-4 cloves garlic, finely chopped - 1/2 yellow onion, finely chopped - salt and pepper Bring to a gentle boil, then simmer with the cover on for an hour or more. Serve with a side of spinach with ham, or pasta, or both. You may want to try baking this instead of cooking the beans on top of the stove. Just make sure the pan is tightly covered, else they will dry out. May try raisins instead of the honey next time. Also am thinking about a few fresh tomatoes.