a sauce made from tuna traditionally served with cold sliced veal (epicurious.com)
"Days with Fernald, a friend of hers told me, start with bacon and end in chicken liver. Her idea of road food is a ziplock full of leftover tonnato made with raw farm eggs and Belcampo top round: a second-tier cut, because the financial model and the corporate ethos depend on using every last bit, and a cow is not made up of filet mignon."
- Dana Goodyear, "Elite meat: a food entrepreneur offers a delicious - but pricey - solution for guilty pleasures", 3 November 2014 The New Yorker
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