Biga (Universal Starter) Recipe

A Recipe for
Biga (Universal Starter)

 

"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before."

Luigi Barzini, 'O America' (1977)

Food Tip Many of the bacteria that cause foodborne illnesses are carried by animals (including pets). It's important to wash your hands with hot, soapy water after you have contact with animals and before you handle food at any time.

This Biga (Universal Starter) recipe is one of many in our Dessert Category.

Herb Tip Using Rosemary: The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

This Recipe for Biga (Universal Starter) is one of thousands in the Recipes-to-go Dessert Cookbook.

Food Tip Cook beef in nonstick pans. If needed, use cooking sprays instead of oil or butter.

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Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people.

Elizabeth Berry

Fish, to taste right, must swim three times - in water, in butter, and in wine.

Polish Proverb

This is a recipe for Biga (Universal Starter) from the recipe cookbook of Recipes-to-go (Dessert)

We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow.

Lee Iacocca

Biga (Universal Starter) recipe - a tasty recipe for you to add to your collection!

Great eaters and great sleepers are incapable of anything else that is great.

Henry IV of France

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The second day of a diet is always easier than the first. By the second day you're off it.

Jackie Gleason

As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again.

Leslie Newman

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I envy people who drink -- at least they know what to blame everything on.

Oscar Levant

Biga (Universal Starter)

"Cuisine is both an art and a science: it is an art when it strives to bring about the realization of the true and the beautiful, called le bon (the good) in the order of culinary ideas. As a science, it respects chemistry, physics and natural history. Its axioms are called aphorisms, its theorems recipes, and its philosophy gastronomy."

Ginette Olivesi-Lorenzias