Look at my funny tartine ! That’s because I’ve baked fresh bread.
And I needed something to spread on it : Hot azuki mash and crème de fèves.
The purple one is HOT, really and a bit chunky. The green one is pure velvet in the mouth.
I had graham flour dough left after the pizza. I’ve kept it in the fridge overnight and after adding rosemary and olive oil, I baked it in the oven, inside the cast iron cocotte. Details here.
A Southern pain de campagne with crunchy crust.
3 pots toppings :
-blanched favas (broad beans), mixed with olive oil, salt, a little dried garlic, a little water.
-mashed boiled azuki beans, salt, pepper, bits of Korean chili and greens of negi leeks.
-finely sliced zucchini
Funny little meal.