Ingredients
- 2 and 1/4 cups of milk
- 1 cup of sugar
- 1/4 tsp of saffron threads
- 1/4 cup of dried currants
- 1/2 cup of unsalted butter
- 1/2 a bay leaf
- 1/2 tsp of fennel seed (Note: I used about 1/2 tsp of fennel pollen. Paula Wolfert had given me some awhile back and I wanted to experiment with a lighter more delicate fennel taste. I also love the mysterious little leather pouch it came in. It sort of worked in with the whole Sherlock Holmes thing).
- 3/4 cup of very fine semolina flour
- 1/2 cup of sifted chickpea flour
- 1/2 cup of slivered almonds
- freshly ground black pepper
- grated nutmeg
Description
Yesterday We Were Bouncing Around In That Weird Mix Of Rain/sun/clouds/shadow/wind That Comes To Sonoma At This Time Of Year. Spring Had Sprung And It Was A Chilly One. This…
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