This bad boy will be shaved and torched to remove any unwanted stubble.
Porchetta de Testa is the plan for this head. An Italian style head cheese which is cured with salt, citrus rind and herbs for a week. Then we will vacuum seal, then slowly poached for 4 hours. Once it matures for a few days we will slice it paper thin, plate it and add arugula and radish, grate Piave cheese and drizzle with olive oil.
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