pilikia|2008年7月16日
I've made this twice now and both times it has turned out absolutely superb! Like pastry dough, the less you touch this dough, the better. The second time I made it, I found that I didn't knead it enough because as I was rolling out the dough it kept separating down the middle of the first roll. I incorporated the first roll into the rest of the dough and kneaded another minute, which seemed to do the trick.I did a side sauce with fresh Sage leaves, whole oregano leaves, garlic, butter, lemon zest and wine which I poured over the entire dish once It was all seared. this dish is time consumeing but worth it! Sooooooooo Good!
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