It takes a big man to come clean on his conversions. And marmalade in a hot cross bun bacon ‘sandwich’ is one of your East Devon correspondent’s favourite things
I'm not a fan of panettone either, but I did try a ludicrously expensive savoury version last month...cacio e pepe flavour! More palatable than the sweetly spiced OG, however I'll stick to cacio e pepe with spaghetti.
You can't have had panettone or venetian focaccia from Tonolo in Venice. It is fabulous and quite unlike other more mass produced iterations. Ditto the ones from Chieli in Citta di Castello in Umbria.
My father, who grew up in County Durham (which may or may not be relevant, though it is a more barbarous neck of the woods up there) taught me that orange marmalade is the thing to put in bacon rolls -- a lesson I have tried to pass on to the next generation. It needs to be tart stuff not just fruity sugar mind...
Blimey. That sounds distinctly odd.
It takes a big man to come clean on his conversions. And marmalade in a hot cross bun bacon ‘sandwich’ is one of your East Devon correspondent’s favourite things
Fay Maschler gives a recipe for a bacon, smoked salmon and mango chutney toastie - apparently a favourite from the Raj.
Try pickled fish in the Hot Cross Bun. Tasty Cape Malay thing.
"psittacine"!
I know. Isn't it lovely?
I'm not a fan of panettone either, but I did try a ludicrously expensive savoury version last month...cacio e pepe flavour! More palatable than the sweetly spiced OG, however I'll stick to cacio e pepe with spaghetti.
You can't have had panettone or venetian focaccia from Tonolo in Venice. It is fabulous and quite unlike other more mass produced iterations. Ditto the ones from Chieli in Citta di Castello in Umbria.
My father, who grew up in County Durham (which may or may not be relevant, though it is a more barbarous neck of the woods up there) taught me that orange marmalade is the thing to put in bacon rolls -- a lesson I have tried to pass on to the next generation. It needs to be tart stuff not just fruity sugar mind...
I'm waiting for the pain perdu.