New answers tagged italian-cuisine
It is not originally for camping but for using with a real flame or fire. Used it for years. It is the only kind I have. Works great on gas stove burners.
Try searching for "mascarpone e salsa di mandorle" Here's an example recipe that I found. http://www.subitoricette.it/ricetta-spaghetti-mascarpone-mandorle/
As it turns out, my dough was very cold. Due dilligence: here's a full answer. One of the requirements of yeast for fermentation is appropriate temperature. Cold dough straight from the fridge won't rise, or it will only rise very slowly. 25-30°C is a recommended temperature range for rising, although cooler temperatures can work. Duh.
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