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STRAPAZZATO

THE UNRAVELING OF JULIA reference : “Strapazzato, or scrambed, eggs and toased rustic bread with sunflower seeds. – Chapter 25

INGREDIENTS

  • 6 fresh eggs
  • 4 tbsp milk
  • Butter, to taste (for greasing the pan)
  • Salt and pepper, to taste

INSTRUCTIONS

1. Crack the eggs into a bowl. Check for freshness by ensuring the eggs have no unusual smell or appearance.

2. Beat the eggs vigorously using a whisk or fork until smooth and slightly frothy.

3. Add the milk, salt, and pepper. Continue whisking until the mixture is well-combined with visible small bubbles.

4. Heat a nonstick frying pan over medium-low heat.

5. Add a small amount of butter to lightly coat the surface. Allow it to melt and spread evenly.

6. Pour the egg mixture into the pan. Immediately begin stirring with a wooden spoon or heatproof spatula.

7. Stir continuously to prevent the formation of a solid layer on the bottom, ensuring a creamy texture.

8. Cook for 3–4 minutes, stirring gently and constantly, until the eggs are set but still soft and creamy.

9. Once the eggs are cooked but still moist, remove them from the heat. Overcooking will make them dry.

10. Adjust with additional pepper if desired.

11. Serve immediately

 

Source: https://cookingitalians.com/creamy-italian-scrambled-eggs-uova-strapazzate/

Rustic Bread with Sunflower Seeds

INGREDIENTS

  • ⅔ cup warm milk
  • 1 tablespoon honey
  • 2 teaspoons sugar
  • ½ teaspoon salt
  • ½ tablespoon active dry yeast
  • 1 tablespoon plus 1 teaspoon canola or vegetable oil
  • 1 egg
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • ⅓ cup sunflower seeds

FOR GARNISH

2 tablespoons melted butter

Sunflower seeds for sprinkling on top

INSTRUCTIONS

1. Combine honey, milk, sugar, salt, yeast, oil and egg in the bowl of a stand mixer. Add in flour and sunflower seeds and mix just until dough starts to pull away from the sides of the bowl.

2. Pour dough into a lightly greased bowl, cover and let rise about 2 hours, or until doubled in size.

3. Shape risen dough into an oval (batard shape) and place in a lightly greased 8 x 4-inch loaf pan. Cover and let rise until doubled, about 30-40 minutes.

4. Preheat oven to 375°F.

5. Brush the top of the loaf with melted butter and sprinkle sunflower seeds on top. Bake loaf for about 35 to 40 minutes. Allow to cool completely on cooling rack before slicing or serving.

Source: https://creative-culinary.com/sunflower-seed-bread-honey-recipe/

Recipes featured in THE UNRAVELING OF JULIA by Lisa Scottoline