What recipes did I save?
Answer · 3 sources
Two, plus one on looking after the pan. Marcella Hazan's tomato sauce is a can of tomatoes, 5 tablespoons of butter and a halved onion, simmered slowly for about 45 minutes . The no-knead bread is flour, a little yeast, salt and water, left 12 to 18 hours and baked in a covered pot you heat in the oven first . And for the cast iron: wash it, dry it completely, then rub in a thin layer of oil .
“A can of tomatoes with their juice, 5 tablespoons of butter, a medium onion peeled and cut in half, and salt. Cook it uncovered at a slow, steady simmer for about 45 minutes, mashing the tomatoes now and then. Take the onion out before it goes on the pasta, or leave it in.”
1. Marcella Hazan's tomato sauce · Guide · saved 3 months ago, saved from InstagramOpen the original
“Flour, a generous quarter teaspoon of instant yeast, salt and water, stirred until shaggy and left covered for at least 12 hours, ideally about 18. No kneading. Shape it, let it rise for 2 hours, then bake it in a heavy covered pot heated in a 450°F oven: 30 minutes with the lid on, 15 to 30 with it off.”
2. No-knead bread · Guide · saved 7 weeks ago, saved from TelegramOpen the original
“Wash it in warm, soapy water with a stiff brush, dry it completely, then rub a thin layer of oil over the whole surface with a paper towel. Soap is fine. Soaking it or putting it in the dishwasher is how it rusts.”
3. How to clean cast iron · Guide · saved 6 weeks ago, saved from ChromeOpen the original
All 12 saves in this demo
- Marcella Hazan's tomato sauce, saved from Instagramsaved 3 months ago
- The ultimate French press technique, saved from Chromesaved 3 months ago
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- No-knead bread, saved from Telegramsaved 7 weeks ago
- How to clean cast iron, saved from Chromesaved 6 weeks ago
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