Once a poor farmers’ substitute made from burnt wheat flour, "grano arso" orecchiette are now an iconic Apulian pasta. Their distinct toasted, slightly bitter profile recalls ash and pairs effectively with vegetables and structured sauces.
Classic French omelette cooked “baveuse”: soft, lightly set curds with a moist interior. Controlled heat and continuous movement ensure a delicate texture and a clean, rolled finish.
This marinated loin quickly became a must-learn dish, reflecting the Spanish cooking I love. The pork is cured in a blend ruled by Pimentón de la Vera, a pillar in the Spanish flavour's palette. Each bite unites earthy heat with tangy acidity, resulting in a profile both rustic and refined.
Chicken teriyaki made exclusively with thigh for optimal fat content and structure. Skin rendered until crisp, meat kept juicy, then glazed with a reduced teriyaki built to my own taste.
