Label
All
0
Clear all filters

Roschette

Savory Pastry Rings

Rate this recipe

Preparation info
  • Makes about

    24

    Rings
    • Difficulty

      Medium

Appears in
Cucina Ebraica: Flavours of the Italian Jewish Kitchen

By Joyce Goldstein

Published 1998

  • About

These savory pastries, a specialty of Livorno, have the texture of bread sticks but are formed into rings. They resemble the Egyptian semit or Apulian taralli. Author Carol Field, in her excellent Italy in Small Bites, has a version of this recipe using ½ cup oil and ¾ cup water. She s

Become a Premium Member to access this recipe

Download on the App Store
Pre-register on Google Play

Monthly plan

Annual plan

Part of


No reviews for this recipe

The licensor does not allow printing of this title