Smoked Mangalitsa Jowl with Okinawan Gnocchi, Favas & Fresh Chickpeas

posted in: Cooking, Savory | 19

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 the rest of the dish unites so beautifully. There is a lot to cling onto in the jowl, and it helps each of the other ingredients to shine in a different way.  I had the great pleasure of meeting Heath Putnam recently, proprietor of […]

Handmade Burrata 2 Ways: Raw Rhubarb & Fava Froth + Fresh Chickpeas & Pita

posted in: Cooking, Savory | 21

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 in the US.  I resorted to learning how to make it myself last year after a particularly poignant visit to Piedmont that was bathed in burrata superiority.  I returned stateside, tasted one rubbery bite of store-bought burrata and avowed I […]