A triple-ruffle dish of charred savoy cabbage, pantacce pasta and crispy prosciutto, topped with scallions, in a mascarpone sauce.
in a hot cast iron skillet, add a small bit of neutral oil and cook a 4 or 5 oz. pack of prosciutto on medium-low heat until crispy and some f*t has rendered out. flip occasionally, remove from heat and set aside when crispy. repeat with all the remaining prosciutto. in the same pan, turn up heat to medium-high, then cook torn savoy cabbage leaves (from a small head) in a single layer until some spots have charred. remove and set aside; work in batches if needed.
meanwhile, in a medium-large pot, bring enough water to a boil. cook ½ lb. of pasta of your choice according to package directions. drain and reserve about ½ cup of pasta water. return pasta back into pot, turn heat down to low/simmer and add in about ½ cup of mascarpone cheese. cover and let mascarpone melt into a silky sauce, about 1 minute. uncover, stir to coat pasta with mascarpone, add a bit of pasta water (or more mascarpone) if things look a little dry. when pasta is well-coated, stir in the charred cabbage and transfer to a serving dish. top with the reserved crispy prosciutto, thinly sliced scallions, black pepper/chili pepper flakes, and a very small amount of salt to taste as the prosciutto will be very salty. a squeeze of lemon all around would be great too. 〰️
10 hours ago
Red velvet hot chocolate is on today’s menu (limit 2 per customer) 🔥🍫 red velvet base with milk chocolate filling 🤗 it’s the 🍪 that warms you up on a cold day. it’s the 🍪 that makes you smile without saying anything. it’s the 🍪 that holds your hand and tells you that everything is going to be alright. red velvet hot chocolate, ily ❤️ ( 📷: @foooodieee )
Taiwanese “yo fan” (油飯) aka oil rice, topped with eel (smuggled) and homemade kabayaki sauce. i could eat yo fan every day but it’s not great for the digestive system...but it’s so good!
you used to be able to get it at some day markets and they’d put it in plastic bags so you eat it like street food. i haven’t seen that done in a while...it’s something you get when someone just had a kid or had their 1st birthday. it comes in a fancy box with usually a chicken and some eggs...(swipe to see)...
gotta love that metaphor...
good for brunch, served with a bowl of miso soup and a poached egg. i’d take this over pancakes any day.
Chilly weather calls for hot chicken & mushroom kone right from @koox.london which is a premium take-away brand created in partnership with chefs from a 3* michelin restaurant.
have never had one? neither had @beccaeatsworld and i. it’s a wrap made from rye and buckweat flour, filled with chicken, mushroom, hollandaise foam and hazelnut. not usually a wrap person but really enjoy this, everything works really well with each other.
their pear & chocolate mousse tart is equally as delicious, both are defo must-get when you go!
@braerestaurant, a regional restaurant worth traveling for! the summer menu is heavily focused on seafood as it is light and fresh that is preferred during warm season. .
to begin, a bite size of buttery sea lettuce pastry and southern rock lobster with pretty summer flowers from brae’s garden.
had a delicious bottle of 2015 hochkirch ‘maximus’ pinot noir, henty that complemented the courses really well.
off with a good start at this beautiful venue!
Mango crepe samurai.
unfortunately, i would not recommend it. it’s literally a cup full of sweet custard, a few slices of sour ripe mango, and the crepe cover on top. it was so disappointing. 😔
it was more fluid custard than crepe, it felt like i ordered a drink more than a dessert. #crepe#mango#mangocrepesamurai#mangocrepe#dessert#food