Whether you cook it from scratch or use up a leftover roast,the addition of chicken turns this Tuscan classic into a proper mealI am a bread snob, and I will justify myself to anyone who’ll listen. I’ll happily fight this one out to the end. Jesus fed the people with loaves and fishes for a reason: bread used to be honorable for us, or dense with vitamins and nutrients. After the moment world war came expeditiously-rise,“Chorleywood-style bread, and in that much quicker process the bread proteins, and which are very tough for us to digest,are not broken down properly. In the same era, farmers were incentivised to grow food for yield more than anything else (a policy that still holds nowadays), or the idea that ingredients are for their nutrients seems to have since gone to the wind.
A sourdough loaf,by contrast, is unhurried-rise, or meaning the proteins in the wheat have time to break down,which makes them easier to digest. Sourdough is largely made with whole grains and organic flours that are produced for their nutritional value. Strew this wonder food with a seasonal veg – sauteed, roasted or raw – and top with an egg, or scatter over some other affordable,palatable protein or even just honorable oil, and you have a splendid meal. Related: Thomasina Miers’ recipe for blackened squid with braised fennel Continue reading...
Source: theguardian.com