Yum. The sauce was made from pork bones (and I'd never made a stock from pork bones before, they make a great stock for a sauce), the Jerusalem artichoke were roasted until lovely and chewy, the raviolo filling was jerusalem artichoke puree with an egg yolk. Cooked until the pasta was just done but the egg yolk deliciously runny. Shaved fennel one of my favourite fresh accompaniments to just about anything.
A delightfully textural dish. The pork belly was melting with it's glassy chewy crispy skin having been cooked again. The whole dish was a complete plate of deliciousness. Worth the effort.
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