U Pastizza
This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour. While doing recipe research, I discovered versions that used day old bread or even cous-cous for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh […]
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This classic dessert from the island of Corsica is basically a rustic crème caramel thickened with a bit of fine semolina flour. While doing recipe research, I discovered versions that used day old bread or even cous-cous for the thickener. I think that this version works the best. U Pastizza pairs very well with fresh