One third of the pastry went in three little jam filled calzoni, top
closed. Then I put the rest on a baking pan over oven paper, and dressed
one third with stracchino, one with emmenthaler and one with a young
pecorino cheese, then crispy pancetta bits all over, with no other
pastry over, a kind of an open air pie. Pancetta had been pan fried to
make it release some fat, since the puff-pastry is already high in fat.
The result is baking right now, my fresh habanero sauce is on the table,
wine is in the fridge... I can't wait for 8PM.
And the Family Stone
Shguazza, pesce fess'