Best French and Italian Food Recipe

Bruschetta with Olivada

Having some friends over Saturday night for game night, I prepared some bruschetta.  One of my favorites is olivada.  Olivada is an olive spread, made with olives, olive oil and spices.  This one inspired by the Roman region, has a lovely lemon flavor.

This spread was a huge hit!!!  Everyone loved it and an entire double batch was gobbled up!!!  We also enjoyed Bruschetta with Mozzarella and Sun-Dried Tomatoes as well as Bruschetta with Ricotta and Roasted Red Peppers.  They all are divine and did not require a lot of work.  I highly recommend these!  Enjoy!

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Bruschetta: Mozzarella and Sun-dried Tomatoes / Ricotta with Roasted Red Peppers

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Happy National Cheesecake Day

Happy National Cheesecake Day everyone!  I am so excited to share this Cheesecake Day with you.  As you may already know if you are a Facebook fan, I had plans for a fabulous cheesecake for this special celebration, a Tiramisu Cheesecake that will blow your mind.  Instead, I decided to take the day off.

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Chicken Piccata

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"Little Kick" Jalapeno Turkey Burger

Looking for a "Little Kick"?  Well, we found it!  Mr. W has been talking about salsa and spicy food all week, I thought this was the perfect fit for him.  Feeling a little snug in my shorts, turkey was a great option.

This burger was easy to make and packed a little punch of flavor and spice.  Mr. W NOT being a lover of anything green, I chopped the jalapeno super fine.  However it was still a tad bit crunchy.  The next time I make this I will precook the jalapeno.  That is what the final recipe reflects.
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Nest Eggs AKA Eggs and Bread

Shortly after marrying my husband he sprung this breakfast on me that I thought was some absolutely ridiculous bachelor thing he came up with.  It is simple, too simple I thought for it to actually exist in the culinary world.  Although he assured me that it is a mid-west thing and he grew up eating it.  I later found out it exists all over the USA and everyone calls it something different.  Only taking 10 minutes to prepare and having very little cleanup, this breakfast wins our "Simply Delicious" award.  Oh, we don't have an award badge?  Hmmm, I better talk to Mr. W about that.  He does all the design work for The Slow Roasted Italian.  Fabulous designer isn't he?  {{{gush}}}

A delicious piece of grilled bread with an egg over easy in the center.  Now, that is where he lost me...  I don't care for eggs over easy.  I don't like anything runny about an egg, runny egg is a raw egg if you ask me.  That could come from my childhood, where my dad would make breakfast for the 7 of us and surely my entire egg was always runny and undercooked (actually the thought of it kind of made me a little sick, just now).  Sorry dad, but you didn't make the best eggs back then.  Now, though I can attest to the fact that he is a fantastic breakfast cook.

Mr. W tells me that he loves this breakfast. So, because he was not feeling well yesterday, I thought it would be nice to wake up to this loved breakfast from his childhood.

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Italian Balsamic Pasta Salad

My friend over at Barefeet in the Kitchen gave me a fabulous gift of a beautiful basket of tomatoes from her garden.  I was so excited to eat them, that I went searching her blog for this fabulous Balsamic Tomato Salad with Trottole and Mozarella that she had posted a few weeks ago.  I was very excited to try it!!!

So, I put a little Italian spin on this fantastic recipe.  The salad and the tomatoes are delicious!!!  The flavor of the garlic on the tomatoes, the tang of the balsamic and the nuttiness of the Parmesan cheese is a perfect combination.  I also added salami to the final version and it is AMAZING!!!  The salami gave it a feeling of a full meal adding a true meatiness to the dish.

Of course Mr. W turned his nose up at this dish, it does after all have a vegetable in it that has not been processed (although I think I am slowly wearing him down with my kryptonite) we will see first roasted red peppers, next could be ricotta cheese....  Em on the other hand loved the tomatoes, I couldn't get her to eat anything else.  Or should I say Em was so excited about the tomatoes, she pushed everything else aside.

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How to Make Honey Roasted Peanut Butter

My daughter Em (17 months old) has been going through a phase with her eating.  I hear it is normal for her age.  But she will eat something one day and the next day she won't put it into her mouth.  Her no fail fall back has been PB & J.  It seems the one thing she will eat everyday no matter what.  After I came to terms with the fact that there will be PB & J lunches some days, I started a quest to make sure Em was eating the most healthy and delicious peanut butter and jelly sandwich that I can possibly provide her.  So far I have accomplished delicious Strawberry Jam and incredibly tasty Milk and Honey White Bread.  That left me the task of making a peanut butter from scratch (jarred peanuts) as delicious or more delicious than our favorite natural peanut butter.

I am so happy to say that Em enjoyed that sandwich, and so did Mr. W.  Watching the expressions on their faces as they enjoyed those sandwiches, and seeing Mr. Picky (Mr. W's nickname) savoring every delicious flavor nearly brought tears to my eyes.  I know it seems so simple.  But, knowing that I am putting the healthiest food in their bodies possible, and that I am creating this sandwich from a pile of berries, flour and peanuts...   It is so utterly satisfying as a mother and a wife, that I can't possibly describe it to you.

{{{dabbing my teary eyes}}}

The Honey Roasted Peanut Butter was amazingly simple.  3 ingredients in a food processor and voila divine peanut butter!!! The order that you process them and the amounts of oil and honey DO make a difference.

Honey Roasted Peanut Butter
16 ounce jar of dry roasted peanuts
4 tablespoons peanut oil
2 tablespoons honey

In the bowl of a food processor grind the peanuts until they are fine and start to back down into the bowl.


Add peanut oil one tablespoon at a time with food processor on.  The peanut butter will be quite soft at this point.

Then add in the honey and mix again. The peanut butter will become more thick after the honey is added.  Transfer to a container and refrigerate.  If you find the peanut butter too thick, add a few drops of peanut oil and mix lightly.

Makes 1 pint.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Happy Monthiversary!!!

Wow!  One month on The Slow Roasted Italian already.  Well, actually my first post was on 6/16.  But that is close enough.  It has been an amazing month.  I have learned so much already and have so much more to learn.  I am loving every moment of it!

My family has been fantastic and patient with all the extra cooking, cleaning and dare I say... slight pre-occupation with blogging.  Mr. W has tried so many new things and I am hoping his palate is becoming more open to new things.  Em is just having a blast!  It truly brings joy to my heart to cook for my family with such love and such passion and share it with you!  Not to mention to create something from scratch and watch my daughter enjoy it.  Fantastic feeling!

Thank you so much to my readers!  I am excited that I am approaching 100 followers.  When we hit 100, I will have a great little giveaway!  I can't wait.

Have a great Saturday.

Rigatoni with Roasted Red Pepper Almond Sauce and Sausage

OK, so if you have been reading this blog for a while now you know I have dubbed Mr. W (my husband) as Mr Picky.  He has a list a mile long of what he doesn't like.  Well, I am happy to report that even though Mr. W hates does not eat roasted red peppers, he devoured this dish.  Em on the other hand threw me for a loop.  I thought she would love it, she seemed to as I was feeding it to her.  Then all of a sudden she starts chucking rigatoni across the room (evidently a 17 month old's thing to do to get my attention) well I finally figured out that she was apparently upset that I was treating her like a 10 month old and did not give her a fork.  "As if Mommy would expect me to eat this divine creation with my hands, ppppft!"  Of course she doesn't talk quite that much yet, but the look and the gesture conveyed the same sentiment.  As soon as she had that fork in her hand she went to town.  So, A+ from all three of us!!!

After making the most delicious and flavorful Roasted Red Peppers yesterday I searched high and low for fabulous recipes to use them in.  That whole virtue divvying up thing, yeah I missed out on the patience (must have been in the kitchen when those virtues were handed out).  So, I am ready to use my peppers.  I found a lot of recipes that looked ok, but only a few that fit the flavor profile I was going for and that I thought my family would adore.  I started out with a flavor and texture that was more subtle than I will share later in the week.

I found a few recipes that had almonds and bread crumbs in them, but none of them sounded good.  I took the idea of almonds and bread crumbs and came up with my own recipe.  I hope you enjoy it.  The nutty flavor with the bread crumbs that have absorbed the roasted pepper juices and olive oil, with the sausage...  Oh heavens, keep me out of the refrigerator.  I have found myself in there eating it cold out of the container already.  Buon appetito!  

NOTE:  If you like a VERY strong roasted red pepper flavor, omit the Italian spices.  Before they were added the pepper flavor was incredible.

Rigatoni with Roasted Red Pepper Almond Sauce and Sausage

1 pound rigatoni (or ziti would work well here too - a pasta with ridges to catch the sauce)
kosher salt, handful to flavor the pasta water
1 pound smoked sausage (I used Farmer John's)
1 pint jar Roasted Red Peppers (approximately 1 cup) - reserve the liquid and garlic from the jar
3 garlic cloves from pepper jar, minced (or use fresh garlic cloves)
1/2 cup slivered almonds (sliced would work here too)
5 ounce bag of garlic and cheese flavored croutons
1/2 cup + 1 tablespoon olive oil, separated
1/4 cup reserved liquid from pepper jar
1 cup reserved pasta water
1 tablespoon Italian spice mix
2 tablespoons fresh parsley, chopped

In a pan over medium high heat, cook sausages.  Remove from heat and place on cutting board.  Slice sausages.  Set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl.  Reserving 1 cup of pasta water.

In the bowl of a food processor, blend croutons until they are in crumb form.  Transfer to a bowl for later use.  Refit food processor and blend almonds, once in crumb form transfer them to a separate bowl for later use.  Refit food processor again and blend 1 cup of roasted red peppers.  Once chopped to desired consistency reserve for later use.


In a medium pan, over medium heat add 1 tablespoon olive oil and minced garlic.  Cook until slightly browned, add almonds.  Stir until fragrant.


Add peppers to pan, stir occasionally until slowly bubbling, then add olive oil and reserve pepper juices.  Add Italian seasoning, sliced sausages, salt and pepper to taste.  About a pinch of each will do.


Allow to cook together on medium/medium-low for a few minutes.  Add parsley to pan, stir well.  Pour entire mixture over drained rigatoni.  Mix well to combine.


Add in bread crumbs.



Stir again.  Add reserved pasta water 1/4 cup at a time until you reach your desired consistency.  Serve immediately.


 (picture of steamy delicious goodness, I could have ate it out of the pot - oh, but I did.  Shhhh!  Don't tell.)



Click here for a printable version of this recipe - The Slow Roasted Italian.com 

How To Make Roasted Red Peppers

Roasted Red Peppers have been on my radar for some time now.  I have been craving them.  The smooth texture, and the deep flavors from roasting the peppers.  Mmmmm!  Combine that with a few select pasta's that I have lined up and I have some fantastic meals planned.

In case you have not roasted red peppers before I thought I would show you the perfect way to roast them and pack them.  I have mine packed in the pepper juice with olive oil and garlic.  Just marinating in the refrigerator until I use them in my next Roasted Red Pepper masterpiece.

This will be Em's first time having a roasted red pepper dish, so I am excited about that too.

Roasted Red Peppers
8 red bell peppers
9 garlic cloves, smashed
olive oil to pack peppers in

Preheat oven to broil.  Wash peppers and place on a baking sheet.  Place baking sheet on top rack and let broil until charred.  Turn the peppers, 1/4 turn.  Repeat until all sides are charred.  The first side with take the longest, and be careful not to leave your oven unattended.


Once peppers are done.  Place in a large bowl and cover tightly with aluminum foil.


Allow to cool about 1 hour.  The steam from the hot peppers is separating the skin from the pepper, making it easier to peel them.

Meanwhile assemble the tools you will need for peeling the peppers.  A cutting board, a bowl, a sieve that can sit on top of the bowl, and a paring knife.

Once cool, cut the pepper on one side from top to bottom.  Carefully hold pepper over sieve and allow pepper juice to drain into bowl.  Remove the seeds, core and stem carefully.  If you do this little by little around the core, you can remove all the seeds at once.  Toss the seeds and core into the sieve, so your bowl can collect the delicious juices.   You should now be able to separate the skin from the flesh with little to no effort.  If the skin sticks, place the pepper skin side up on your cutting board and scrape with the back of your knife.  Place charred skin into sieve.  Slice pepper and place into bowl, under sieve so the pepper may absorb the juice.  Repeat until all 8 peppers are in the bowl.


Discard the remains in the sieve.  Place 2 cloves of garlic in each pint size jar (or you can use another 2 cup container).  Evenly distribute the peppers between your jars.  Once filled, pour in remaining pepper juice from your bowl.  Fill with olive oil to within 1/2 inch of the rim. Add one garlic clove on top.


 Store in your refrigerator for up to 2 weeks.

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Cheesy Farfalle with Turkey and Peas

A fun and comforting dish, Em loves Cheesy Farfalle with Turkey and Peas.  Of course at her age some days she only eats the peas, and some days she devours it all.  I am always excited to make this dish.  The recipe goes a long way and it is a real homey dish.

Cheesy Farfalle with Turkey and Peas 
1 pound Farfalle
kosher salt, small handful (to season the pasta water)
1 tablespoon olive oil
1 pound 93% lean ground turkey
2 cloves garlic, minced or grated
1/2 small onion, small chopped or grated
2 tablespoons Italian seasoning
4 tablespoons unsalted butter
1/4 cup flour
2 cups whole milk
1/4 teaspoon nutmeg
1/4 teaspoon salt
1/4 teaspoon pepper
8 ounce Italian cheese blend cheese, shredded
12 ounce bag frozen peas
salt and pepper to taste
fresh grated Parmesan cheese, to taste
2 tablespoons fresh parsley, chopped

In a medium frying pan,  over medium-high heat, add olive oil, garlic and onions.  Cook until onions are translucent, add turkey and 1 tablespoon of Italian seasoning.  Sear turkey on one side and break up with wooden spoon.  Add remaining tablespoon of Italian seasoning and cook until done.  Remove from pan and place in a bowl.  Set aside.


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes.

While the pasta is cooking, in a large sauce pan melt butter.


Add flour and whisk until the raw flour flavor dissolves, about 2 minutes.

Add 2 cups of milk, nutmeg, salt and pepper, whisk until mixture starts thickening.  Add cheese, stir with a spoon until dissolved.  Add parsley.  Mix well until combined.


Place a sieve over a heat safe bowl, filled with frozen peas.  Drain pasta into sieve (slightly cooking the peas).


Return pasta to pot.  Pour cheese over pasta.  Add turkey and peas.   Stir and add reserved pasta water 1/4 cup at a time, until it has a perfect creamy consistency.

Sprinkle with fresh grated Parmesan cheese and salt and pepper to taste, if necessary.  Serve immediately.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

Spaghetti al Limone

A classic Italian flavor that you may not often associate with Italian cooking is lemon.  Lemon in cookies, in pastries, lemon cakes, lemon fish, if there is a place to use lemon, we Italians will use it.  Oddly, I do not care for a lemon meringue pie.  Perhaps I have just never had a really good one.  I am picky about my meringues, and my pies.

Trying to keep things light and having a pantry that is full, but nothing defrosted from the freezer I remembered the spaghetti al limone (Spaghetti with Lemon Sauce) I had loved years ago.  Most Italians that make this light and refreshing dish make the sauce in a bowl, using a no cook method.  I personally prefer the stove top to cook the garlic and help thicken the sauce.

I hope you enjoy it!  We did.  Em and I couldn't get enough.  Mr. W doesn't care for olive oil as much as Em and I do.

Spaghetti al Limone
1 pound spaghetti
1/2 cup + 1 tablespoon olive oil, divided
2 garlic cloves, ground on microplane or minced
2/3 cup fresh grated Parmesan
1/2 cup fresh lemon juice (2 large lemons juiced)
Salt
Fresh cracked black pepper
1 lemon zested (about 1 tablespoon)
2 tablespoons fresh parsley leaves, chopped
Drain the pasta, reserving 1 cup of the pasta water. Add 1 cup of the pasta water to the pan with the olive oil and lemon.  Whisk until thickened.  Add the sauce to the pasta and toss well to combine.


Season with salt and pepper.  Add lemon zest and parsley and combine.

Serve immediately. 

Click here for a printable version of this recipe - The Slow Roasted Italian.com

Canoli Ice Cream Cones

Happy National Ice Cream Day everyone!!!  Well, belated anyway.  It technically falls on the third Sunday in July, yesterday.

We celebrated the day with a fresh batch of the most delicious ice cream I have ever made.  Em devoured hers, it was her first ice cream cone and I was so proud to have made the ice cream she was loving so very much.  We must have spent 20 minutes watching her and laughing with her.  She truly enjoyed that cone and I have 100 pictures to prove it.  Well, a lot anyway.

Mr. W only had one comment, after he handed me the last 2 inches of his cone that he had devoured without saying a word.  Mind you his comment yesterday was " I am not eating 'cheese' ice cream". He thought that there was a little too much chocolate in the cone.  I am a HUGE chocolate fan (especially Nutella) but I would have to agree, to the average person, it was probably a bit much.  I will cut down the chocolate next time.  Yes, next time.  He loved it and wants it again.  I think watching Em eat it convinced him that it was good.

So, I have to say a REALLY good canoli might just be my favorite dessert.  Not those greasy ones you get in a typical deli, but the hand made ones from 'Nona' at the Italian deli.  Delish!!!  It is virtually perfect, it has a deliciously smooth sweet and creamy mixture in the center of this fabulous crunchy 'carrying case', with a little chocolate drizzled on top and chocolate chips in the mix or on the ends.  Heavenly!

After watching Giada De Laurentiis make a Ricotta and Chocolate Chip Ice Cream Cone, I was inspired!!!  Here is what I did...  You are going to love it!!!

Oh, and just to test the idea I made a second batch and froze it in a metal bowl in the freezer.  I stirred it with a spoon every 15 minutes or so.  It was delicious.  Definitely more dense, as the ice cream maker mixes in air.  So, that seems pretty logical.  But, it was not icy like some ice creams made without the machine.  I also tried it with out the chocolate chips.  Absolutely incredible!!!

Canoli Ice Cream Cone
Ice Cream
1 (15-ounce) container whole milk ricotta cheese
1 cup whole milk
1 cup simple syrup, cooled - recipe follows
1/2 teaspoon vanilla extract
1 cup mini semisweet chocolate chips

What's your favorite herb?

What is your favorite herb this week?  I have found an unending need for rosemary this week.  Luckily I have a lovely Tuscan Blue Rosemary plant in my faux garden (6 herb plants in pots, sitting on a table on my porch).

Rosemary is in my Rosemary Basil Sun-dried tomatoes, Focaccia Bread,  in my eggs, everywhere!  What herb has been reappearing in your kitchen this week?

Greek Caprese Salad

The fresh flavors of Greece, mint, lemon, tomato and feta.  Heavenly and always perfect for summer, either as a fabulous side dish or as a great lunch.

I made this as a side dish to go with a great spaghetti that I will share with you tomorrow.  Em devoured it!  She loved every bite of it and she is only 17 months old.  Mr. W on the other hand would never eat anything with salad in the name, so I made enough for the two of us as a side dish.

Greek Caprese Salad
2 Roma tomatoes, sliced thick
1 ounce reduced fat feta, cut into 1/8" cubes
course sea salt, to taste
fresh cracked black pepper, to taste
1 tablespoon extra virgin olive oil
1/2 lemon
6 mint leaves, julienned

Lay sliced tomatoes on a serving dish, sprinkle with sea salt.

Scatter feta over tomatoes.  Grind pepper over top.  Pour olive oil over tomatoes and then squeeze lemon over the top.

Be careful not to get seeds in your dish.  I hold the lemon in my left hand and my right hand under to catch any seeds.

Sprinkle mint over top.  Serve immediately.

Serves 2.

Click here for a printable version of this recipe - The Slow Roasted Italian.com 

Baked Ricotta with Sun-dried Tomatoes

I love love love ricotta cheese.  I love it in lasagna, baked ziti, spaghetti, fresh, in savory applications and sweet as well.  I have been craving some ricotta cheese.  As I have mentioned before Mr. W is also Mr Picky, he does not like ricotta at all, so in my efforts to make meals that we can all eat together I came up with this baked ricotta.  I serve it along side spaghetti, baked sausage ziti, vegetables, with focaccia bread and kalamata olives on the side, and straight out of the oven with a fork.  Well, that is how I ate it today.  I could not wait to eat it, so "with a fork", that was the best method.

Baked ricotta has such a rich flavor, the ricotta holds the nutty flavor of the Parmesan cheese and the texture is smooth and creamy like a New York style cheese cake, add the Rosemary Basil Sun-dried Tomatoes and forget it.  Oh good heavens, it is so incredible!

I hope you enjoy as much as I do.  In an effort to reduce fat and calories, I used part skim ricotta.  Whole milk is fabulous and more luscious (if that is even possible).  Both are incredibly delicious.  Keep in mind that if you do not drain the ricotta, there is a possibility that it will not set up.  It will still be divine, but will not look like a lovely cake.

Speaking of cake...  I have plans for a sweet ricotta dish this weekend, not cake...  Better!!!  Enjoy!

Baked Ricotta with Sun-dried Tomatoes
2 cups whole milk or part skim ricotta
3 eggs
1/2 cup Parmesan cheese, fresh grated
fresh cracked black pepper
kosher salt
pinch of nutmeg
6 - 12 Rosemary Basil Sun-dried Tomatoes  or sue store bought sun-dried tomatoes
1 tablespoon fresh parsely, roughly chopped

In a small sieve over a small bowl, drain 2 cups of ricotta cheese, for 1 hour or overnight (covered).


Preheat oven to 350°.

Generously butter 6, 1 cup oven safe bowls or ramekins.  Using a fork, in a small bowl, combine the drained ricotta cheese, salt, pepper, eggs, and Parmesan cheese until you have a smooth consistency. 


Place 1 large or 2 small sun-dried tomatoes in the bottom of each baking bowl or ramekin.  Divide ricotta mixture evenly among the ramekins.


Bake until golden brown and slightly puffy, about 30-35 minutes.


Let cool for 10 minutes. Use a knife to release each baked ricotta from the ramekin onto a serving plate.  Sprinkle with chopped parsley and serve immediately.


Click here for a printable version of this recipe - The Slow Roasted Italian.com

Sun-Dried Tomato and Rosemary Focaccia Bread

 I have been in the mood for a really good baked ricotta.  So, when planning this meal I had to come up with the best bread to suit the ricotta cheese.  Focaccia is it!  Focaccia is a flat oven baked Italian style bread.  An olive oil based bread (in most cases) it is tender, with a slightly flaky crust.   It is perfect to be topped with Baked Ricotta.

I warn you though, home made bread of any kind is very hard to abstain from.  Mr. W, Em and I have eaten about a 1/2 loaf a day, as it is so delicious.  Thank goodness for balance the rest of the day.

I am making the Baked Ricotta for lunch today, to go with this fabulous bread and will post the recipe tomorrow.
 
Sun-Dried Tomato and Rosemary Focaccia Bread
2 1/4 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 to 3 1/2 cups flour
1 tablespoon coarse salt dissolved in 2 tablespoons of warm water
1/4 cup olive oil
Cornmeal, for dusting 

Topping:
2 tablespoons olive oil 
sun-dried tomatoes (packed in olive oil)
2 tablespoons fresh rosemary

Turn the dough out onto a lightly floured work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a crust. Cover with a damp tea towel and sit in a warm place until doubled in size, about 1 hour.

Coat a 9x13 baking pan with olive oil and corn meal.

Turn out your dough onto the counter, once it is doubled in size.  Roll dough out to a rectangle about 1/2-inch thick. Lay the flattened dough in the pan and press and stretch to the size of the pan.  Cover with plastic wrap.  Preheat oven to 400°. Let dough rest for 15 minutes.

Uncover the dough and dimple with the tip of the handle of a wooden spoon.


Brush the surface with more olive oil.  Press the desired amount of sun-dried tomatoes into the dough and sprinkle with rosemary.


Bake on the bottom rack for 15 to 20 minutes or until golden brown.


Remove from oven and allow to cool for 3 minutes, remove bread from pan and place on a cooling rack
(skipping this step will prevent you from having a crisp crust).


Allow to cool for 10 minutes before slicing.  Serve immediately.


ALTERNATE OPTIONS:  You can add rosemary and chopped sun-dried tomatoes to your dough in the mixer for a very flavorful bread. 

Click here for a printable version of this recipe - The Slow Roasted Italian.com