You say focaccia, I say Fugassa...

So if you remember from last time, I managed to show you the mess I made out of our kitchen making fugassa.  I thought I'd share some pictures of how it turned out.

Fugassa, warm and just out of the oven

So it looks like I was able to snag a picture before it got devoured with it looking all golden and crispy yet soft at the same time, right?

Not so much.  By the time I managed to get the camera we had already done damage:

The bread never had a chance

That pizza stone had about twice as much bread on it as shown.  The diameter of that stone is not less than 15".



Three Hours. 



Three hours is how long, total, that these survived.  The answer is yes, this bread is delicious.

 

Fugassa and roasted veggies with wine

I had mine pretending I was at a sidewalk cafe in a cute downtown area (maybe not in this city...).  Complete with wine and roasted veggies.  What was special about these roasted veggies?  I roasted radishes.

Yep, roasted radishes.  Also, I forever want to add an extra "d" in there to make it raddishes.

Roasted radishes with potatoes and garlic, don't mind the roots

I made this after trying to find something else to do with them aside from "toss them in a salad" and came across this recipe.  It couldn't have been simpler, really.

  I cut the raddishes (I left the strangely roots in, that's not needed, no one ate them anyways) and put them in a dish with whole garlic cloves and quartered potatoes my roommate had brought home pre-cooked.  

  They were tossed with olive oil, some salt and thrown in the oven until they looked done.

  When they looked golden and tasty, I put some soy sauce and sesame seeds on them and threw them back in the oven until it looked like the soy sauce had almost burned.

  The recipe said to toast the sesame seeds separately, but I figured throwing it on last was probably doing the same thing?  Okay, maybe it's because it would have dirtied another pan and you've already seen my husband's face with the mess I had made...

And this is what came out:

Roasted radishes with garlic and potatoes

The original recipe came from a south beach page, which is probably why there were no potatoes in it.  I found it made it a main dish instead of a side.

The roasted garlic was soft and a little sweet, almost caramelized and so were the radishes.  I'll let you in on a secret to our fall and spring gardens...we don't water them almost at all, ever.  So our radishes are hot.  Our lettuce is a little on the bitter side and we don't know much about the carrots yet.

But the radishes were sweet cooked this way.  The saltiness of the sesame seeds/soy sauce was a nice contrast to the sweet smooth flavors of the root crops.  

This too, was gone within the three hours (probably less), maybe except for the little dangley roots I left in...


What's a dish in your house that never makes it to leftovers or is gone before you could ever think to get a picture?  I had never had roasted radishes before, have you?  And what was your experience?