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she is writing as an American experiencing your culture, appreciate the fact that she lets you in on what most of us Americans think when we see fette biscottate. Put all the slices on a baking tray and cook them in the oven at 150° for approximately 30 minutes (until they are crispy and golden brown). I totally feel you, normally this is entirely broken by the time you actually want to eat it or it breaks immediately upon the spread of Nutella or honey. formate una palla 10, ponetela in una ciotola coperta con la pellicola per 30 minuti nel forno spento (la temperatura deve essere circa di 25°-26°). And from your post and the original article we can glean that you have narrow mindedly completely misunderstood a baked good …how can we possibly expect you to ‘appreciate’ finer, more nuanced differences in human culture!
With the flick of a butter knife, they become a blank canvas — almost literally — for morning creativity. Many Italians I know are horrified when they hear that a lot of people don’t know how to make pasta sauce. But I swear to you, if you ask most Italiansabout this abomination, they will get a little twinkle in their eye and tell you how delicious fettebiscottateare with Nutella or marmalade. Fette biscottate are also a staple breakfast buffet food in any holiday resort during the summer holiday, and can be also easily found at the train stations’ vending machines ready to be grabbed as a snack before a long journey. Altre varianti di questa ricetta prevedono l’olio in sostituzione al burro e il miele per addolcire al posto dello zucchero.We promise you the process is quite straightforward, but just like any other leavened dough it takes a few hours’ rest in between steps, but the process is quite simple and the result is delicious. Here at Linguini we discuss how to make the right substitutions and how to apply the same principles of an Italian recipe using local ingredients. I love granola bars, Pop-Tarts, and Toaster Strudels as much as the next American, but they’re prefabricated objects designed for lazy mornings.
They should never miss in an Italian family’s pantry, ready to be dipped in our morning caffelatte or enjoyed instead of toast with a layer of jam, honey or (on lucky days!
soprattutto a firenze dove spacciano per pane quella roba di farina di grano tenero senza sale insapore è meglio mangiare fette biscottate e marmellata o nutella. The dough is slightly sweet (that’s why they work woth jam) and cannot be compared with bread dought. I gathered my own slew of toppings, steamed my milk, and soon fette biscottate made up the majority of my Italian mornings.
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