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Picatostes are rectangular slices of bread, cut from loaves and fried in lard or olive oil to the point of having a golden color and a crunchy crust. Typically, directly after frying they are dusted with refined sugar. Their shape is suitable for dipping in coffee or hot chocolate.
Sliced or artisan loaves cut to 3 ⁄ 4 –1 in (1.9–2.5 cm) thick are frequently used as the bread of choice. [24] Sugar, cinnamon, nutmeg, and vanilla may be variously added to the mixture. The bread is then fried in butter or olive oil until browned and cooked through.
Saba, a tart grape juice syrup, is drizzled over creamy goat cheese, olive oil, and fresh herbs then baked until bubbly. This recipe, from 2007 F&W Best New Chef Gavin Kaysen of Spoon and Stable ...
1 loaf round boule style bread. 1 French baguette. 1 olive (for eyes) 1 radish (for nose) 1/2 celery stalk (whiskers) assorted veggies (carrots, cherry tomatoes, celery, etc.) For spinach and ...
A piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar. Petulla Albania: Dough with yeast. Commonly served with feta cheese and/or honey by Albanians and the Albanian diaspora. Picarones: Peru: A sweet, ring-shaped pumpkin-based fritter; often served with a molasses syrup. Pinakufu: Philippines
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The first meal was eaten in the late morning, as a break in the workday, and could include roasted grain, olives, figs or some other fruit, bread dipped in olive oil or vinegar, or bread eaten with garlic, onions, or black radishes for flavor, and water or wine. [94]
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