[Welcome to the weekend! In our ramping up from three posts a week to eight, we’ll be sharing some weekend cooking with you: stuff my mom would actually have cooked on a weeknight, because she liked cooking and mostly worked at home, but which most of us who have weekday jobs don’t have time to tackle on a weeknight.]
On rec.food.cooking, there used to be a poster called Pandora whose posts I just LOVED reading. I miss her there. A lovely Italian woman with a bubbly personality, she helped me to be brave about cooking foods that are a little more involved than the cooking I learned from my mom. This is the best and first example of something I never would have tried without some extra encouragement. Pandora, if you’re out there, I miss you, and I tried to contact you to ask if I could share this recipe, but since I couldn’t, I’ll supply the link to your post instead.
The photos for this went away when I canceled my LiveJournal account, but I’ll put them back up in a little bit.
Around here, we call this a bread, but Pandora called it Salted Angel’s Cake, so that’s what I shall call it in this post.
First, make the dough and let it sit:
Then gather your fillings. Pandora used ham, cheese, black olives, and sun-dried tomatoes. I opted for salami, fontina, black olives, and marinated tomatoes.
Roll out the dough and fill it.
Roll the whole thing up until it’s, as Pandora says, “a big salami”.
Cut it lengthwise.
Twist (“braid”) it, not worrying too terribly much about being messy.
Form the braid roughly into a circle.
Here it is on the plate!
Tomorrow, I’ll show you the sweet version. Both breads/cakes make excellent summer-potluck food, because they’re so pretty, and they travel well.