Читать книгу The New English Kitchen: Changing the Way You Shop, Cook and Eat - Rose Prince - Страница 40

Try the Tuscan Schiacciata con l’uva, which is eaten during the grape harvest. Roll out the dough to a thin rectangle, sprinkle over a little Pernod or aniseed-flavoured alcohol, then fold it in three and roll again to about 5mm/1/4 inch thick. Scatter over a few red grapes – red wine grapes, if available, because their thin skins make them good for cooking. Bake at your oven’s highest setting until the dough is crisp, then serve sprinkled with a little sugar.

To make garlic bread, infuse 2 chopped garlic in 4 tablespoons of olive oil for an hour or two, then shake it over the uncooked pizza bases. Cut a few slashes in the centre of each one and bake as for pizza. Shake a little extra virgin olive oil over the bread as it comes out of the oven.

To make goat’s cheese pasties, roll out the dough thinly and cut it into rounds with a tumbler. In the centre of each one, put a spoonful of mild, fresh goat’s cheese and a little finely chopped dill or lightly cooked greens (such as chard or spinach, with all the water squeezed out). Brush the edges with water, fold over and pinch together to make little pasties. Bake until crisp and golden in an oven preheated to 230°C/450°F/Gas Mark 8.