Are You Ready for A Bloody Dinner?
Rob Gentile, the chef at Buca, an ambitious Italian restaurant in downtown Toronto, had a problem. Everything he knew and believed about cooking told him that he shouldn’t waste a single edible bit of the meat he brought into his kitchen, and so he’d demanded that his pig supplier send along the blood with Buca’s weekly order.
So last March after much experiments and trials chefs at Buca managed to prepare, for torta di sanguinaccio, a traditional southern Italian pastry commonly eaten in the run-up to Lent. The showstopper dish combines fresh for more details....
So last March after much experiments and trials chefs at Buca managed to prepare, for torta di sanguinaccio, a traditional southern Italian pastry commonly eaten in the run-up to Lent. The showstopper dish combines fresh for more details....
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