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    You are in: Home / Community Forums / Recipe Requests - General / Ligurian bread
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    Ligurian bread

    Mon Dec 17, 2012 9:19 am
    Newbie "Fry Cook" Poster
    I had a recipe for Ligurian bread that was made with about a dozen eggs, melted butter, lots of yeast, and spices that were mixed and left out over night then regular white flour was used along with other bread items. It made a wonderful huge round loaf about 8" - 12" high that was yellow and fragrant and made the best toast in the world! I last had the recipe in 1996 when my house burned down. The recipe I had was in a bread book circa 1960 or 1970 -- I think. It is not in your recipes. The one you have does not have just regular flour. I would love it if anyone has this recipe. Thanks Helenhhh
    ADDENDUM:It wasn't yellow, it was orange. It had orange juice and fresh orange zest. Also, as I recall, it was more like a casserole bread. But, it is bread, not pasta. Thanks,

    Last edited by helenhhh on Sat Dec 22, 2012 4:32 pm, edited 1 time in total
    Mon Dec 17, 2012 12:10 pm Groupie
    All I found:

    Farinata (Ligurian Bread/Snack)

    Ligurian Bread and Garlic Pasta

    2 cups breadcrumbs, fresh, (made from half stale country loaf or baguette)
    2 tablespoons vinegar, red, wine
    6 garlic, cloves, minced
    1/2 teaspoon salt
    1/4 teaspoon pepper
    3/4 cup oil, olive, extra virgin
    1/2 cup parsley, Italian, fresh, chopped
    1 pound pasta, penne
    1 cheese, parmesan, grated

    In bowl, combine bread crumbs, 1/4 cup (50 mL) water and vinegar. Let stand for 10 minutes. Using mortar and pestle, pound together bread mixture, garlic, salt and pepper until in a paste. A few drops at a time, add oil, stirring constantly until oil starts to emulsify. Add remaining oil in a thin steady stream, stirring constantly until the consistency of mayonnaise.
    Stir in parsley.

    Meanwhile, in large pot of boiling salted water, cook pasta for 8 to 10 minutes or until tender but firm. Reserving 1/2 cup (125 mL) of the cooking liquid, drain well; return to saucepan over low heat.
    Pour in sauce; stir until heated through, adding some of the reserved cooking liquid if desired to thin sauce.
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