On Hot Line we put out cauliflower gratin, fresh fettucine and brisket braised for 24 hours at 170º at 60% humidity. We strained the braising liquid in the morning, defatted it and reduced it.
All this was served with a Barberesco (the Queen) from Piedmont made from the Nebbiolo grape.
For dessert we had a pick me up coffee Granita carefully hiding orange ice cream and served it with a nice biscotti
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