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Thank you

I am eating some right now lmao

Looks amazing. No long proofing? Maybe making this today!

Highly recommended ; 'u

That looks delicious

This looks beautiful and I don’t even eat beef!

Gorgeous meats you got there

If you don't slowly ass the yeast, your bread gets cancelled

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In Italy this bread is known as herbs & cheese bread

Yes delicious but can not stop at those two, what’s your filling.

Get some speck in there, and gol darn you got yourself my favourite arancini. My auntie makes veggie ones too, they're amazing.

Thanks

Yes too much but ok

Actually is real grated parm reggiano

Cotton candy, essentially.

Sounds perfect.

what are those 3 cut in half things on the bottom left?

Looks delicious, can you share the recipe?

I seem to smell the fragrance ，across the network

Oh my God, you are too talented

Thanks for the link, looks like a great resource. I've seen a lot of Americanized recipes (which come pretty close!) use saffron, but I've never seen the batter before. Almost any fried breading in Italian-American cooking will use egg as the "glue". Anyone know if a batter made from flour would make a big difference in the end result compared to egg?

They're not saying it's Italian, that's literally the name of the product they're reproducing at home. Heck, I wouldn't be surprised if Subway trademarked it by this point.