Provençal pork-crackling bread (Fougasse aux lardons) from Saffron & Sunshine: Tapas, Mezze and Antipasti by Elisabeth Luard
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strong white bread flour
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semolina
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Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Provençal baked aubergines with anchovies (Aubergines farcies aux anchoies); Provençal artichokes to taste like truffles (Artichauts à la barigoule); Provençal tomatoes (Tomates à la Provençale); Provençal vegetables with garlic and oil (Ratatouille); Provençal root artichoke casserole (Topinambours en daube); Oyster mushroom flan (Tian des pleurottes); French pheasant terrine with hazelnuts (Terrine de faisan aux noix); Provençal pigeons with garlic (Pigeons à l'ail); French country paté (Pâté de foie de porc)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.
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