A former student of mine, a military man, had been asking me to make him "toad in the hole" since it was mentioned in an article we read in class. I must admit I'd been avoiding it as it's not one of my favourite dishes and I hadn't made it for years but how can you refuse a fighting man? So when he came home to Sicily for a visit last weekend, I relented and made it.
First, though, I served antipasti, including the aubergine polpette I mentioned here [I decided to keep the sauce], Asiago cheese with cherries, olives and datterini tomatoes and salame tartlets, a Jill Dupleix idea. I'm always afraid of not serving enough, so there had to be a bowl of crisps!
Then the rospo nel buco, using Italian sausages and to which I added some sage and chopped rosemary. I must say, the nerve-wracking thing did puff up nicely:
And finally, as this was, mostly, a British evening, a summer pudding:
You'll be glad to know, and I was very relieved, that it was all a success!
7 comments:
Of all the cooking I've done in my life, I've never made Toad in the Hole...thought of doing so a couple times...but that is as far as I ever got.
To the truth, I've never ever eaten it, either. Somehow, I think the status quo will remain. I say that only because the meals I prepare for myself these days are more on the lighter side.
Mine too, Lee. I don't suppose I'd have made it again if he hadn't asked but actually, I quite enjoyed making it!
Bravo for il rospito! I've never made it either but assume the base is some sort of Yorkshire Pudding batter?
Getting the batter to rise but not burn and not be stodgy either is a skill in itself. Yours looks lush. (Crumbs, I'm turning into Stacey from Barry island!)
Hi, WW. Yes, same sort of thing. Thanks, Liz - love Stacey!
I cannot remember if I have made Toad in Hole , if I did it would of been years ago , it is not something I really like but think my sons do. Glad yours turned out just right. xo
Hi, Anne. It was a great relief!
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