Handmade Burrata 2 Ways: Raw Rhubarb & Fava Froth + Fresh Chickpeas & Pita
Burrata. I love to make it, love to eat it, love to serve it. I heart it in Italy the most since it’s often made from water buffalo as opposed to the plain ol’ cow we tend to use here … Continued
View ArticleSmoked Mangalitsa Jowl with Okinawan Gnocchi, Favas & Fresh Chickpeas
There is a lot going on with this dish and yet each mouthful is pure, refreshing, almost crisp. The multi-layered flavor profile of the Mangalitsa pig jowl probably has much to do with the fact that...
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