Saturday, February 24, 2007
Pompe a l'huile
Saw this recipe in Saveur's Christmas issue and just HAD to make it, even though I live alone and didn't have anyone to share it with. It's a sweet olive oil bread from Provence, and is a cross between brioche and focaccia. It's one of the centrepieces of a Provencal Christmas. Traditionally, the oldest person present at the Christmas meal breaks the bread by slamming it over the head of the youngest person. Everyone in the house gets a piece, even the dogs, cats, and farm animals, because it symbolizes togetherness and friendship. In that spirit, the bread is also never cut, only torn. The result was addictively soft, warm, and totally delicious. It's also deceptively rich. There's 3/4 cup of olive oil in there, so you get the idea. The second piece was still delicious, but by the third I came to a screeching halt. Definitely a food for sharing.