An Italian-accented sausage roll, with an olive oil-rich bread dough instead of pastry wrapped around a pork, onion and sage filling
Eating hot, salty things while drinking cold bubbles is something I enjoy. It is at this time of year, though, when I start expecting it as often as possible. After all, who knows when Christmas will take a dark turn? Last Sunday afternoon, for example, as the light was snatched away and the house shrank, and I needed to make this recipe again and take pictures, we went from a claustrophobic family slump to a small party of three in the space of an hour.
The Chinese tradition maintains that for food to be perfect, all of the senses must be stimulated. Now, while I am cautious about using the word perfect, today’s recipe with bubbles is proof of this theory, with all five senses at work in the best possible way: the smell and sizzle sound coming from the oven (not to mention the pop of the cork and fizz in the glass); the sight of the golden carapace with sausagemeat inside; touch as you grab a roll with your fingers and burn your tongue; and the taste of oil-slicked focaccia and sausage and sage stuffing. Sausage rolls, but not as I knew them, until now.
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