very delicate, hand picked before the sunrise, stuffed with rice and herbs, cooked as zeytinyağlı dolma
You bite in the thick, crunchy, luscious sweet but then the middle part is so moist and tender you are amazed by the controversy!
A very old form of chocolate from my childhood, umbrella chocolates. Most of all their gilt folio papers attracted us deeply…
so tender – slightly steam – little butter – or aioli
chop a bunch spring onions – parsley – mint – home made thick red pepper paste – red pepper flakes – pomegranate molasses – salt – a squeeze of half lemon – a little water – spoon it!
garlic – beetroot – marjoram – parsley stems – a glug of extra virgin olive oil – coarse salt and pepper – balsamic vinegar – a chili to spice it up – in parchment paper – in the oven
brought from Milano – steamed a little – then sauteed in olive oil and caper berries – finished with Padano shreds – accompanied with prosciutto crudo.
an organic chicken – a good knife – skills – crushed cummin seeds, fenugreek, mustard, fennel, kalonji – to be seared in a cast iron pan – to be finished in the oven.