Monday, August 23, 2021

Tunisian Orange Cake


A few months ago, I shared a recipe (here) for Ciambella (aka Marbled Breakfast Cake) fromThe River Café Classic Italian Cookbook. Here’s another breakfast worthy cake. This Tunisian Orange Cake recipe comes from an outstanding cookbook, This Is Camino (2015) by Russell Moore and Allison Hopelain with Chris Colin. In addition to its deliciously nutty yet bright taste and perfect moist texture, the cake takes very little time to make (especially if you have breadcrumbs in your pantry and use almond flour as a shortcut).

 

This Is Camino

 

Back in 2015, I wrote about This is Camino and shared the cookbook’s recipe for Red Lentils (here). In This is Camino’s introduction, Hopelain describes the restaurant she owned with Moore: “At its heart, Camino is about an approach to food, one that can happen anywhere. Neither Russ nor I are grandmothers, but fundamentally ours is grandmotherly cooking. Specifically, a frugal grandmother who grew up in the Depression, had plenty of style, kept a sweet vegetable garden, and could shake a good cocktail.” 

 

One can’t miss Moore and Hopelain’s resourcefulness when cooking from This is Camino, and the Tunisian Orange Cake recipe is no outlier. Moore writes that he came across the cake recipe in Darina Allen’s Ballymaloe Cookery Book. He calls the Tunisian Orange Cake a “…perfect Camino cake—it uses breadcrumbs (good use of leftovers, plus the added bonus that you can’t overwork the gluten) and the zest AND juice of the citrus, and if you make two cakes, you won’t even have any leftover random half a lemon.”

 

The recipe makes a 9-inch cake. If you prefer weighing ingredients, I provide a few helpful metric weights that I use when I make this delicious cake.

 

2/3 cup (135g) olive oil, plus more for the pan

3/4 cup whole almonds 

1/2 cup (70g) Breadcrumbs (see page 33), ground fine

1½ teaspoons baking powder

1 cup (200g) and 1/3 cup sugar (67g)

4 large eggs

1 orange, zest and juice

1/2 lemon, zest and juice

2 whole cloves

1 cinnamon stick

Plain yogurt, for serving

Dates, for serving

 

Preheat the oven to 350°F. Line the bottom of a 9-inch round cake pan with parchment paper, then brush the parchment and sides of the pan with olive oil.

 

Spread the almonds on a baking sheet and toast them in the oven until they are a shade darker, about 8 minutes. Set aside to cool for a few minutes. Grind in a food processor until fine.

 

Sort through the breadcrumbs and pick out any particularly big pieces. Mix together the crumbs, ground almonds, baking powder, and 1 cup of the sugar.

 

In another bowl, whisk together the eggs, olive oil, and the zest of the orange and lemon. Pour the egg mixture into the breadcrumb mixture and stir, then scrape the batter into the cake pan. Bake for 40 minutes, until evenly brown and set. Remove from the oven and let the cake cool in the pan for at least 30 minutes.

 

Meanwhile, make a citrus syrup by combining the cloves, cinnamon, juice of the zested orange and lemon and remaining 1/3 cup sugar in a small pot. Cook over medium heat until the sugar dissolves and the syrup thickens, about 3 minutes.

 

When the cake is cool, remove it from the pan and poke a bunch of holes through the top of the cake with a skewer. Drizzle about half of the citrus syrup over the cake—this will help it keep for a few days. Serve each slice of cake with dates, a spoonful of yogurt, and a drizzle of the syrup. It’s also good with any stone fruit or citrus segments.

 

If you don’t finish it all, it is best to store it at room temperature covered in foil, not plastic. 

 


Breadcrumbs

 

Now, what about those Breadcrumbs on page 33? Again, pure Camino: 

 

“I’d rather you didn’t make any of the recipes in this book that require breadcrumbs if it means you are going to buy fresh bread just for that one recipe. Please make breadcrumbs with leftover bread!

 

Cut up whatever ends or slices you have, put them on a baking sheet, and dry them out in your oven heated just by the pilot light. Depending on the ferocity of your pilot light, the bread should be rock hard after a day or two. Grind it in a food processor and store the crumbs in one of the many empty yogurt containers you have lying around. Don’t refrigerate. If somehow you don’t use them, and the crumbs begin to get moldy, throw them out—you gave it a good shot!

 

P.S. Use any kind of bread that you have.”

 

(One day I plan on making semolina bread just to use in this cake.)

 

Here’s the easy shortcut I mentioned, above: use 107 grams of almond flour instead of roasting and grinding the whole almonds. I use Bob’s Red Mill Super-Fine Almond Flour and like the results.

 


All good things must come to an end, and after running Camino in Oakland for 10 years, Russ and Allison decided in 2018 to retire their successful restaurant. The silver lining is that one of Camino’s Monday Night special menu items, kebabs, became the star of Allison and Russ’s new restaurant, The Kebabery. I understand that The Kebabery is moving from its original Market Street location to 2929 Shattuck in Berkeley, California. Check it out! In the meantime, I hope you enjoy a slice of Tunisian Orange Cake for dessert or breakfast.

Sunday, August 1, 2021

Maccheroni ‘ncasciata


Penguin Random House UK recently published Rachel Roddy’s third cookbook, An A-Z of Pasta - Stories, Shapes, Sauces, Recipes (2021). Many of my favorite Italian recipes come from Roddy’s old food blog, Rachel Eats, and from her first two cookbooks: Five Quarters - Recipes and Notes from a Kitchen in Rome; and Two Kitchens - Family Recipes from Sicily and Rome. In her latest cookbook Roddy turns her focus to pasta. An A-Z of Pasta shares a trove of simple yet excellent recipes that will likely become family favorites. 

 

Roddy opens An A-Z of Pasta with a refreshingly short Introduction and then dives right into presenting different pasta shapes in alphabetical order. Missing is the current cookbook trend of a long personal narrative and extensive ingredient/equipment section. Instead, Roddy successfully weaves essential information about ingredients and pasta making into her survey of the shapes beginning with the letters A, B and C. By the time she covers conchiglie and turns to ditali, Roddy communicates a lot of basic information about pasta while also sharing illustrative and appealing recipes.

 

Whenever I get an exciting new cookbook, I read it cover-to-cover and then pick out the recipe I want to try first. An A-Z of Pasta gave me a long list of possibilities: Spaghetti alla chitarra con pallottine di pollo in bianco (Spaghetti alla chitarra with tiny chicken meatballs and white wine); Quadrucci alla romana (Quadrucci and peas Roman style); Pappardelle al ragù di cipolle (Pappardelle with onion ragù); and Mezze maniche con gamberi e zucchine (Mezze maniche with courgettes and prawns). In the end I went with a Southern Italian eggplant-spiked baked pasta called Maccheroni ‘ncasciata.

 

Roddy writes that “Maccheroni n’casciati is a generous and rowdy dish of pasta, small meatballs, cheese and fried aubergine.” Like a lasagne, this dish takes time, but the finished bake warrants the effort. Roddy says her version serves 4 to 6, but I think it will sate a few more.

 

800g tomatoes, ideally fresh but you can use tinned

1 onion, peeled and sliced

2 cloves of garlic, peeled and finely chopped

olive oil

a sprig of fresh basil

salt

300g ground beef

1 slice of crustless bread, soaked in a little milk

1 egg

a sprig of fresh flat-leaf parsley, finely chopped

75g Parmesan, grated

2 aubergines, diced into 2cm cubes

500g maccheroni

200g mozzarella or caciocavallo

butter and breadcrumbs, for dish

2 hard-boiled eggs

 

If the tomatoes are fresh, peel by plunging them into boiling water for 60 seconds, then into cold water, at which point the skins should split and slip off easily. Chop the tomatoes roughly, separating away most of the seeds. Chopped tinned ones with scissors.

 

In a large pan, gently fry the onion and garlic in some olive oil until fragrant, add the tomatoes, basil and a pinch of salt and allow to simmer away for 15 minutes.

 

Make the polpette (meatballs): use your hands to mix the ground beef, bread, egg, parsley and 2 tablespoons of grated Parmesan and mould into walnut-sized polpette. Allow them to rest if you can, then fry in a little olive oil until brown and pour in the tomato sauce.

 

Either deep fry the aubergine or spread on a baking tray, drizzle with olive oil and salt, toss with hands and bake at 180°C until golden—about 30 minutes.

 

Boil the pasta in well-salted water until very al dente. Drain and toss gently with the sauce and polpette and the mozzarella.

 

Butter and breadcrumb a large baking dish about 25 x 30cm, 2 litre capacity. Pour in half the pasta/polpette mix, make a layer of aubergine and sliced hard-boiled egg, then cover with the rest of the pasta mix. Top with the remaining grated Parmesan and bake at 200°C for 20 minutes.

 



My copy of An A-Z of Pasta came from my favorite Seattle bookshop, Book Larder, which slipped a handy little temperature conversion card into my book. For us Americans 180°C equals about 350°F, and 200°C converts to 400°F. 

 

I made my first pot of Maccheroni ‘ncasciata without any problems. I used a 28oz (794g) can of Bianco DiNapoli whole tomatoes that top any fresh tomatoes I could find on my island in July. I also relied on my own polpette mixture, which is a little more involved than Roddy’s, but remains a family favorite. The oven baked eggplant cubes tasted great. I don’t use a lot of dried pasta, but I am happy with how the rigatoncini from Rustichella d’Abruzzo worked in the recipe.

 

I am happy to add An A-Z of Pasta to my cookbook library even though the work recalls two other books in my collection. Its ABC organization and classic pasta/sauce pairings resemble The Geometry of Pasta (2010) which features outstanding recipes from Jacob Kenedy. But while Caz Hildebrand’s black and white graphics share center stage with Kenedy’s recipes, An A-Z is all about words and stories. Roddy’s writing craft seems as elemental a part of her book as the recipes.

 

An A-Z of Pasta’s subtitle, “Stories, Shapes, Sauces, Recipes”, cannot help but call up Sauces & Shapes – Pasta the Italian Way by the great Oretta Zanini De Vita and Maureen B. Fant. Sauces & Shapes, however, feels more instructive and focuses on how Italians do pasta. An A-Z of Pasta strikes me as more personal. 

 


Finally, I want to acknowledge Jonathan Lovekin’s handsome photographs that add so much to Roddy’s book and its home cooing vibe. Likewise, Saffron Stocker’s book design beautifully marries text and images.

Wednesday, May 26, 2021

Ciambella


Rose Gray and Ruth Rogers wrote a number of excellent cookbooks. The one I use most often is the UK edition of The River Café Classic Italian Cookbook (2009). In its Introduction, Gray and Rogers write of their travels all over Italy and the friendships they formed.  They met Italian cooks who shared their passion for family dishes passed down from generation to generation. Based on this theme of timeless, local Italian fare, the book’s recipes produce straightforward, comforting food.

 

A favorite recipe from The River Café Classic Italian Cookbook is a simple ring cake (ciambella) that Gray and Rogers call a Marbled Breakfast Cake. I like this cake because it tastes great and yet not too rich or sweet. Here’s the recipe with my parentheticals notes. 

 

For 6-8; makes a 23cm cake

 

butter and flour for the tin

4 medium free-range organic eggs

200g caster (superfine) sugar

100g plain (all-purpose) flour

200g blanched almonds, finely ground

zest of 1 lemon

1 tablespoon baking powder

40ml extra virgin olive oil

1 medium free-range organic egg white

a pinch of sea salt

3 tablespoon 100% cocoa powder

2 tablespoons full-fat (whole) milk

 

Preheat oven to 180°C (350°F). Butter and flour a 23cm (9-inch) round ring tin or loaf tin measuring approximately 22 x 11 x 6.5cm (8.5 x 4.3 x 2.5 inches). Separate the 4 whole eggs, whisk the 4 whites until stiff, then whisk in the sugar and yolks until thick and pale. Sieve the flour into the mixture, fold carefully to combine, then add the almonds, lemon zest and baking powder. Finally, stir in the olive oil. Whisk the extra egg white with a pinch of salt.

 

Divide the mixture in half, then add the cocoa powder and the whisked egg white to one half. Fold gently to combine, then stir in 2 tablespoons of milk to slightly loosen this mixture. Both the mixtures should be of the same consistency.

 

Spoon half the pale mixture into the cake tin, blob the chocolate mixture on top, then cover the chocolate with the remaining pale mixture. This should fill your tin. Use a table knife to cut round the tin 3 or 4 times to marble the mixtures.

 

Place the cake in the oven and bake for 35-40 minutes, or until done. Test by inserting a skewer, which should come out clean. Turn the cake out of the tin on to a rack while still warm.

 


Apart from the awkwardness of coaxing a thick-ish batter into a narrow ring pan, this marble breakfast cake doesn’t take a lot of effort. The finished cake makes up for the trouble of using a ring (instead of a loaf) pan: The ciambella, although simple, looks special. If your marbling doesn’t turn out, take solace that the cake pictured in the cookbook doesn’t look very well-marbled either. 

 


One last note: To save time and for convenience, I use Bob’s Red Mill almond flour instead of grinding the blanched almonds.



I highly recommend taking a look at The River Café Classic Italian Cookbook if you want to add a volume to your cookbook collection. The chapter on Pasta & Gnocchi contains 23 recipes and this section, alone, warrants the book’s purchase.

Wednesday, May 5, 2021

Burrow Easter Eggs


Who doesn’t love hunting for movie Easter Eggs, especially in a Pixar film? My youngest daughter, Maddie, works at Pixar and directed the animated short, Burrow. If you watched the film on Disney+ (or in a theatre overseas), you know that a lot goes on in the film’s cutaways and backgrounds.


Some of the Easter Eggs, like the stuffed Kitbull toy, fly by but are in plain sight. But others may not be as obvious and might be harder to spot. Want a few Easter Egg hints?

 

WATCH the TVs. Recognize the two scenes from a 2013 short film?

 



SEE the restaurant? It’s based on a real one and you can find a recipe from the restaurant’s cookbook on this site.



SPOT the Bedlington? Like Kitbull, it’s stuffed, but this dog is real.



Burrow contains a host of other references that have special significance. Many of Rabbit’s co-stars represent family members. The best Easter Egg is the hidden matriarch that doesn’t live in a burrow but makes a brief cameo appearance. And see those two mice jumping on the bed? Don’t ask about that….


Good luck with your Easter Egg hunting! And speaking of eggs, you need them to make pancakes (here) and, of course, an Omelette.

 


p.s. David Lally did not write Burrow's music. Mozart did (not counting the bossa nova tunes, of course). 

Saturday, May 1, 2021

Chickpea Stock



Ten Speed Press recently published David Kinch’s new cookbook entitled At Home in the Kitchen. Written with Devin Fuller, the book stays true to its subtitle: “Simple recipes from a chef’s night off.” Kinch, the executive chef at the Michelin 3-star Manresa, spends Tuesdays unwinding and cooking the comfort food featured in his new cookbook. Sourcing pristine ingredients, like sushi-grade fish for his Salmon Rillettes or Sashimi-style Raw Fish with Sushi Rice might prove a challenge depending upon where you live. But for the most part, the book’s 120 easy-to-make recipes are supermarket-friendly (even though my local market will probably never offer butter as deep yellow as the photogenic stick on page 12).

 



And speaking of butter, Kinch opens At Home in the Kitchen with a short observation called “Butter the Size of a Walnut”. He writes how recipes from his grandmothers and “some of the most austere French cookbooks I’ve studied as a chef” call for inexact quantities (e.g., butter the size of a walnut or half a glass of white wine). These descriptions forced him to cook with his eyes. Modern recipes, although often exact to the gram, still require cooks to adapt. Kinch writes: “[w]hen it comes to using [At Home in the Kitchen], everything is an estimate—albeit a thoughtful one. A potato will roast differently depending on how thinly you slice it and how hot 400°F actually is in your oven. So, if I say about 30 minutes, and the potatoes crunch when you take a bite, put the pan back in the oven and keep checking until they’re cooked through.”

 

This caveat came to mind after trying Kinch’s recipe for Mushrooms al Horno with Crusty Bread. He writes that the baked mushrooms “kick out their water, which combines with the wine, garlic, vinegar, and herbs to make a very flavorful sauce.” My mushroom medley must have attended the Garo Yepremian School of Kicking and Passing because the baked mushrooms came out of the oven stone dry—but still delicious. Next time I will try a different mushroom combination.

 

In keeping with Kinch’s theme of Tuesday is my night off, At Home in the Kitchen’s eight chapters focus on hospitality-friendly dishes. Chapter 1, entitled “Small plates to cover your table + condiments to fill your pantry”, stands out by offering outstanding stocks and other pantry items. I made Kinch’s Parmesan Stock recipe and used up all the leftover cheese rinds I had hiding in my refrigerator. I used the stock, which keeps for 3 months in the freezer, to make pilaf.

 

Another favorite recipe from this first chapter is one of the humblest. Kinch’s Chickpea Stock gives the cook both a flavorful stock and cooked chickpeas. Here are Kinch’s introduction and recipe, which makes about 8 cups of stock and 4 cups of cooked chickpeas.

 

“If you find yourself wondering why soups and sauces at restaurants taste so much better than the ones you make at home, it’s probably because restaurants use house-made stock. Stock is the foundation of a dish, and particularly good stock can be the jumping-off point that takes a home-cooked meal to the next level. This is a wonderful, versatile stock that happens to be vegetarian. Perfect for Date-Night Risotto with Crab (page 147) or Chickpea Minestrone, Genovese Style (page 214), this stock, in particular, can also be widely used in place of water for just about any recipe to add complexity of flavor. This recipe also leaves you with 4 cups of cooked chickpeas. I recommend using them for the Raw Fava, Chickpea & Tahini Hummus [on page 35].

 

2 cups dried chickpeas

1 bay leaf

2 pieces star anise

4 sprigs thyme

1 head garlic, bottom root trimmed, head halved horizontally, skin on

1 teaspoon black peppercorns

1 medium white onion, halved

2 carrots, ends discarded and peeled

1 teaspoon sugar

Salt

 

In a large pot, immerse the chickpeas in water and soak for 2 hours. Alternatively, you can soak overnight, but decrease the cook time to around 1 hour in total so as not to overcook the chickpeas.

 

Drain the chickpeas and discard the water. Wrap the bay leaf, star anise, thyme, garlic, and peppercorns in cheesecloth and tie shut with string to make a sachet.

 

In a large pot on high heat, bring the chickpeas and 10 cups water to a simmer. The pot will form a scum resembling soap suds. Skim off the scum and turn the heat to low. Add the onion, carrots, herb sachet, and sugar and bring the stock back to a simmer.

 

After 45 minutes, stir in a couple pinches of salt. Avoid the temptation to add salt at the beginning because this toughens the skin of the chickpeas. Continue to simmer, uncovered, until the chickpeas have cooked through, about 45 minutes more. The chickpeas are finished when they no longer taste dry but still remain some of their texture.

 

Remove the pot from the heat, cover, and let the chickpeas cool completely in their broth, ideally overnight. This allows the final extraction of flavor, and the results will merit the extra time.

 

Remove the herb sachet, carrots, and onions and discard. Strain the chickpeas over a large bowl to reserve the stock. Both the stock and the chickpeas can be used immediately or stored separately in airtight containers in the freezer for up to 3 months.”

 

One of the things I like about this particular Chickpea Stock recipe is what I like most about At Home in the Kitchen: the advice that Kinch shares throughout the cookbook. In the case of his Chickpea Stock recipe, I learned to infuse the cooked chickpea stock with its ingredients overnight to extract extra flavor. At Home in the Kitchen includes a treasure-trove of these culinary gems, especially on how to increase the flavor of a dish.

 



Of late I’ve noticed a number of cookbooks with some nice chickpea recipes. Jeremy Fox’s On Vegetables (2017) has a recipe for Chickpeas in Broth, Lots of Olive Oil & Black Pepper, Pan con Tomate. (Fox worked for Kinch at Manresa.) Nancy Silverton’s Chi Spacca (2020) includes a Whole Roasted Eggplant with Chickpea Purée and Zhug recipe. And Eric Ripert’s brand new cookbook, Vegetable Simple (2021), features a super simple Chickpea Salad (page 73). All these recipes start with dried chickpeas. A chickpea variety that I really like is called sultano. Gustiamo, an on-line retailer, imports these special dried chickpeas from Italy. Although pricey when compared to the dried chickpeas that often reside on the bottom shelf of supermarkets, these small, organic Italian chickpeas have a pronounced nutty flavor. They make great falafel, too. 

 



I religiously follow cookbook reviews and I am not sure why At Home in the Kitchen isn’t getting a lot more press: I think it is one of the best spring 2021 cookbooks along with Mister Jiu’s in Chinatown by Brandon Jew and Tienlon Ho. I have a long list of recipes from At Home in the Kitchen that I want to try: Farinata; Jambalaya, New Orleans Style; Roast Chicken; Oyster Stew; and Almond Granita. Adding to the entertaining/party vibe of At Home in the Kitchen, Kinch recommends a musical pairing with each of his recipes. What tune pairs well with Chickpea Stock? “Cadillac Lane” by Buck Owens.

Saturday, April 10, 2021

Kokostoppar


In the weeks leading up to Easter, I baked a lot of different cakes and cookies. One simple cookie stood out. The recipe comes from Magnus Nilsson’s The Nordic Baking Book (2018). Nilsson calls the cookies Coconut Pyramids. In Danish, they go by the name kokostopper, and in Swedish, kokostoppar. If you like coconut macaroons, then you will love these buttery cookies. The recipe makes about 20 pyramids.

 

2 eggs

90g sugar

200g desiccated coconut

good pinch of salt

75g butter, melted and cooled to room temperature

 

“Preheat the oven to 175°C/345°F and line a baking sheet with baking (parchment) paper.

 

Put the eggs and sugar in a bowl and whisk until mixed. Add the desiccated coconut, salt and the butter and stir until fully combined. Let the batter sit for 20 minutes so that the coconut can absorb a bit of the moisture and swell, this makes shaping the pyramids considerably easier.

 

Spoon 20 piles of the mixture onto the prepared baking sheet and shape them into pyramid shapes using your hands or a spatula. Bake for 10-15 minutes. They should be golden on the edges of the pyramid but blonde on the flat sides. Coconut pyramids go dry if overcooked. Remove from the oven and leave them to cool.”

 




This might be one of the tastiest—and certainly the easiest—cookies I have ever made. When I first read the recipe, I wondered if shaping the pyramids might be tricky, but it’s not. I used my hands to form some of the pyramids and a spatula to make others. I think hands work best. In his introduction to the recipe, Nilsson writes that “[t]hese pastries don’t have to be shaped like pyramids, I just like them that way. It works just as well to simply spoon them out onto the paper in rough piles before cooking them.” I like the pyramids, too. The shape makes for a fun cookie.

 

What makes kokostoppar special is the rich butter and coconut flavor. Many of the coconut macaroon recipes that I have collected do not include butter and use only egg whites. I have eaten plenty of these versions and some are great. Personally, I like the option of making a rich coconut cookie. I also like that these kokostoppar aren’t too sweet. 




Sunday, January 31, 2021

Fortissimo Durum Flour


I recently purchased a bag of Fortissimo durum flour from Cairnspring Mills in Burlington, Washington. According to the North Dakota Wheat Commission, “[d]urum thrives in a climate characterized by cool summer nights, long warm days, adequate but not excessive rainfalls and a dry harvest….”  Although California, Arizona and North Dakota produce the majority of US-grown durum flour, Fortissimo, developed in 2006, performs well in certain Pacific Northwest regions. Cairnspring’s Fortissimo grows in Washington’s Skagit Valley.

 

Fortissimo is a very hard variety of durum wheat. Cairnspring claims that during its early milling trials, the wheat broke its mill stones. Durum’s protein content can range from 9 to 18%. Fortissimo has a protein level between 10-11.5%, which is just a tick below average. Cairnspring mills and then sifts its Fortissimo to a Type 90 flour, which has slightly more texture than Central Milling’s Extra Fancy Durum. Neither Cairnspring’s Fortissimo nor Central Milling’s Extra Fancy Durum flour resemble traditional semolina, which is a granular flour composed of evenly sized endosperm. 

 


When I first came across Fortissimo on Cairnspring’s website, the mill only had 50-pound bags of the durum available for pick-up in Burlington. As I write, Cairnspring now offers 2.2-pound bags that it will ship (but, per the website, supplies are limited).

 

I’ve made a number of batches of pasta blending 60 grams of Cairnspring’s Fortissimo durum with 90 grams of Central Milling’s Organic Type 00 flour. To hydrate the flour, I add one whole egg and two egg yolks, which together weigh just under 100 grams. Using a standing mixer fitted with a paddle attachment, I slowly add the egg mixture to the flour blend until the dough just comes together. I then tightly wrap the dough in plastic film and let it hydrate at room temperature for 30 minutes before rolling the dough out in my Imperia R220. I plan on using the same flour blend to extrude pasta with my torchio, but will cut back on the amount of the egg mixture to make a harder dough.

 


I try to support my local Pacific Northwest food industry, especially newer ventures like Cairnspring Mills, which started in 2016. Its Fortissimo durum flour feels like the freshly milled and sifted flour that I grind with my Komo grain mill. The pasta I made with Fortissimo using my preferred 2:3 ratio of durum to Type 00 flour had a balanced, firm texture and lovely yellow hue. Although not traditional, I especially like to use this 2:3 flour blend when making pappardelle destined for a hearty sauce.