Here are some clarifications and corrections for recipes in first edition of “The Secret of Baking with Olive Oil”.
Page 16 – Basic Pizza Dough: To make the sponge add 1/3-cup flour and not ½ cup flour
Page 21 – Lemon Rosemary Biscotti: In the procedure for this recipe it should say add olive oil instead of the butter
Page 34 – Chiacchiere: In the ingredient list it says P of salt. It should say Pinch of salt
Page 34 – Chiacchiere: I made several changes on the ingredient’s list:
- 1 ¾ cups all-purpose flour
- 2 eggs
- 2 tablespoons extra-virgin olive oil
- ¼ cup sugar
- Zest of one lemon, freshly grated
- Pinch of salt
- 2-3 tablespoons rum
- Confectioners’ sugar for dusting
- Canola oil for frying
Page 39: Lemon and Rosemary Cake: This cake can be also made in a 8-inch round cake pan.
Page 41: Capresa Cake: Add 1.5 ounces of coffee on the ingredients list. On the procedure add the coffee with the olive oil after melting the chocolate.
Page 49 – Fiadone di Pascua: The word Egg Wash in the ingredient list should be highlighted.
Page 65 – Piadina: You may not need all the water. Just add enough to make the dough come together