The Essential New York Times Cookbook: Classic Recipes for a New Century
Tags: challenge 1984 chapter 8
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
Amazing flavor, and worthy of repetition. The preparation starts with this rye-based dough, and uses a lovely combination of goat and mozzarella cheeses. The flavor is elevated by a small amount of prosciutto, and a wonderful assortment of herbs. We were able to use mostly herbs fresh from the garden - chives, thyme, marjoram, and parsley. Each bite was such a flavor explosion, and with the rye dough, perfection, though I suspect the calorie load was on the substantial side.
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