The Condiment That Is A Must-Have For Any Charcuterie Board, According To Giada De Laurentiis

Regarding matters of Italian cuisine…
#dining #cooking #diet #food #Italianfood #CandiedFruit #CharcuterieBoard #cheeseboard #cheeses #giadadelaurentiis #Italia #Italian #italiancuisine #ItalianFood #italiano #italy #MustardOil #mustardseeds #thefoodnetwork #Thespread
https://www.diningandcooking.com/2231905/the-condiment-that-is-a-must-have-for-any-charcuterie-board-according-to-giada-de-laurentiis-2/

We just started to prepare a batch of whole candied tangerines.

Our tradition of *fruit confit* — #CandiedFruit — is of the #SlowFood persuasion. At least 7 days of gently heating in a (spiced) syrup to a light simmer, simmer for 20 minutes, & cool to room temp. When properly candied, either pack in sterilized jars and cover with syrup and process, or cool fruit and baste with reduced syrup for glacée.

A 1st try with clementines/tangerines.

#FruitConfit #cooking

Very nice bread indeed.

Bread origin story here: https://mstdn.social/@Jantar/110898495266434235

#Bread
#Hazelnut
#CandiedFruit
#OliveOilDough

More playing-with-food stuff.

500gr strong bread flour
20gr coarse semolina flour
320gr water
50gr olive oil
15gr fresh yeast
10gr salt
2gr ground cardamom seeds
200gr mixed candied fruit peel.

138gr per roll; baked at 230°C/446°F for 20 minutes; if you prefer a less dark crust, preheat to 230°C/446°F but then bake at 210°C/410°F.

(I used the stand mixer, since incorporating 200gr fruit peel is a lot...)

#Baking
#Bread
#Cardamom
#CandiedFruit
#RichardBertinet