I’ve really been enjoying making bread this year. For this focaccia, I mixed in not only olives, but also fennel greens. We had a bunch of this lovely, light herb in a recent CSA delivery.
The end result was delicious although, admittedly, the flavor of the fennel greens was mostly missing. Ok, it was entirely missing. The greens throughout the bread made the surface more visually appealing, but it did nothing for the flavor.
Perhaps the bread was too thick or the olive taste too strong. It did seem a little like a waste of such a lovely herb. I was told, too late, by a friend that I should have used the fennel greens in a prepared pasta with them and sardines. This recipe from Mario Batali’s restaurant Babbo looks delicious. Next time.
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