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MADEIRAN GRIDDLE BREAD

bolo de caco MAKES SIX 6-INCH ROUND BREADS

is one of the classic sidekicks to the Madeiran specialty (see Grilled Beef Kebabs), chunks of beef that have T hisEspetada been tossed with olive oil or butter, garlic, and salt, then

threaded on a fresh laurel branch and grilled over an open re. Piping-hot bolos are split in half, slathered with garlic butter, cut into ngers, and taken to the table. While in Funchal, Madeira’s capital, I met up with a chef who was bored with the pedestrian spread and so concocted his own version, laden with all kinds of liquor. Inspired, I created a softer, less drunken version, a roasted garlic butter with Madeira. Don’t be stingy with it; it adds great layers of flavor. 1 SMALL SWEET POTATO (ABOUT 5 OUNCES) 1 TABLESPOON PLUS 1 TEASPOON ACTIVE DRY YEAST 1 TEASPOON PLUS 1 TABLESPOON SUGAR 1¼ CUPS WARM WATER (110°F) 3¼ CUPS ALL-PURPOSE FLOUR, PLUS MORE IF NEEDED 1¾ TEASPOONS KOSHER SALT 1 TABLESPOON UNSALTED BUTTER, AT ROOM TEMPERATURE OLIVE OIL ROASTED GARLIC BUTTER WITH MADEIRA, AT ROOM TEMPERATURE

1. Prick the sweet potato all over with a fork, pop it into the microwave, and zap on high until softened, about 5 minutes. Alternatively, place the potato on a foil-lined baking sheet and roast in a 400°F oven until soft, about 40 minutes. When the potato is cool enough to handle, split it open and scoop

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The new portuguese table david leite  

The new portuguese table david leite  

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