Heirloom tomatoes on sourdough with stracciatella and lemon verbena from The Tivoli Road Baker: Recipes and Notes from a Chef Who Chose Baking (page 123) by Pippa James and Michael James (AU)

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Notes about this recipe

  • Eat Your Books

    Requires refrigeration overnight. Can substitute basil or lemon thyme for verbena, and mozzarella cheese or burrata cheese for stracciatella cheese.

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