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• Pastry
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• Foriana flatbreads

I've adapted the classic walnut and aromatics sauce from the tiny island of Ischia, off the Naples coast, to create a super quick weeknight dinner or appetizers. A true Foriana includes yellow raisins, but I find them too sweet, so I use minced shallots instead. A drizzle of roasted walnut oil + a touch of allspice and black pepper make this even tastier. You'll be heating your oven anyway to bake these, so the extra step of toasting the walnuts, coaxing even more flavor from them, is worth the minor additional effort. Enjoy!! ;o)

Oct. 1, 2021, 11:49 a.m.

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