Bread in cocotte with pastel duet of bean spreads

GOURMANDE in OSAKA

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.

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