Second note: I am by no means an adventurous or "fancy" eater, but am really intrigued by the salty goodness and umami of those scallions and egg with the little fishy. That sounds incredible.
super simple! A handful of scallions, olive oil, salt and pepper, grilled or broiled until a little charred. Some mushrooms chopped up and sauteed in olive oil with some thyme leaves, more s and p. Toss them in a food processor with a couple of anchovies for a chunky puree. Put half a hard-boiled egg on top of a large spoonful of mushroom stuff, an anchovy over that, the scallions around it, and some chunky breadcrumbs toasted in olive oil, drizzle with excellent olive oil. Voilá!
That dough is gorgeous! You forgot to mention: you can't use your hands. Maddening. Enough to make you hate the French, except... omg delightful when it's done. Really nice work. And your yeast rolls are perfection.
Second note: I am by no means an adventurous or "fancy" eater, but am really intrigued by the salty goodness and umami of those scallions and egg with the little fishy. That sounds incredible.
super simple! A handful of scallions, olive oil, salt and pepper, grilled or broiled until a little charred. Some mushrooms chopped up and sauteed in olive oil with some thyme leaves, more s and p. Toss them in a food processor with a couple of anchovies for a chunky puree. Put half a hard-boiled egg on top of a large spoonful of mushroom stuff, an anchovy over that, the scallions around it, and some chunky breadcrumbs toasted in olive oil, drizzle with excellent olive oil. Voilá!
I want it even more now.
That dough is gorgeous! You forgot to mention: you can't use your hands. Maddening. Enough to make you hate the French, except... omg delightful when it's done. Really nice work. And your yeast rolls are perfection.
Isn't it though? I was so pleased with it. Thank you.