this post was submitted on 27 Sep 2023
68 points (91.5% liked)
Asklemmy
43706 readers
1497 users here now
A loosely moderated place to ask open-ended questions
Search asklemmy ๐
If your post meets the following criteria, it's welcome here!
- Open-ended question
- Not offensive: at this point, we do not have the bandwidth to moderate overtly political discussions. Assume best intent and be excellent to each other.
- Not regarding using or support for Lemmy: context, see the list of support communities and tools for finding communities below
- Not ad nauseam inducing: please make sure it is a question that would be new to most members
- An actual topic of discussion
Looking for support?
Looking for a community?
- Lemmyverse: community search
- sub.rehab: maps old subreddits to fediverse options, marks official as such
- [email protected]: a community for finding communities
~Icon~ ~by~ ~@Double_[email protected]~
founded 5 years ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
Now you're teasing.
Perhaps a little, but I will try to bake it. It looks good!
It's an hearty bread. Usually it keeps some degree of sweetness so it goes well with just some butter but it can be a complement for any dish, from just vegetables (fava beans or sweetpeas are classics), any fatty fish (goes well with cod, sardines or mackarels) or roasted meat.
Just avoid dishes heavy on gravies. This bread shines when soaking the fat already present in the food, rendered by the cooking process.
The usual intro is caldo verde. I took a look at the article and whoever wrote it in english has shit for brains but you can get the gist of the thing.
I appreciate all the info, thank you!