“Bustine” the newest form of an age-old tradition. This is an original pasta form with a very novel filling - salt cod and celeriac, a winning combination of flavors, just right for the mouthfeel of this new shape.
Roasted pheasant terrine with duck forcemeat
Tiberian original: Roast Pheasant Terrine. Are you one of those people who likes laborious challenging cooking, who doesn’t shy away from recipes that take days to execute, including several hours of hand-on work, requiring non-standard equipment and ingredients, and cannot be eaten until the day after cooking?
Well, have I got the recipe for you! Armchair chefs welcome. This is a journey.
Cajun pork chops with green olive stuffing
Labneh with Dried Tomatoes and Harissa
Labneh is very simply strained yogurt. When left long enough to drain, it passes from being what is called Greek yogurt to being a solid spreadable cheese-like fermented product. It is found in varying degrees of spreadability in myriad world cuisines, and rightly so, because it pairs well with so many other flavors and ingredients.
Pan-Fried Sweetbreads with Sage and Must
This recipe draws upon a very basic dish common in Italy today, which is essentially chicken breast fried in butter and sage. Because of the importance of sweetbreads to the Roman quinto-quarto tradition, a defining characteristic of the cucina romanesca, I had thought of putting this recipe in the historical section of this website, but in the end, it is more in keeping with my interpretations of the culinary material culture, and not a replication from a historical source.