This recipe is from Stephanie Alexander and Maggie Beer's Tuscan Cookbook and honestly this is the only thing i have cooked out of it so far, but i have made it about 10 times so i think that is okay.
The recipe is easy to adapt to a larger quantity and i often make a 3/2 quantity.
You can make it in whatever bowl you like, and as neatly or as messily as you like, i just finished this one with a stencil i cut out of a piece of paper and dusted with icing sugar to make it more special.
Recipe follows,
