Here’s a story of something nice I made from desperate leftovers populating the refrigerator, with a non-recipe “methodology” I experiment with a lot… If you are turned off by smelly fishes and even the idea of “herring sauce”, please you really must read on…
Archives for posts with tag: Savoury Tarts
From Claudia Roden’s The Book of Jewish Food, I made Torta di Erbe, translated as “Green Tart,” which somehow tickled my funny-bone. It’s a Roman tart, she says, and also known as “Pizza Ebraica” (Jewish pizza).
