menuinprogress
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Curing and Cooking with Ruhlman & Polcyn's "Charcuterie" (Part 5)
menuinprogress replied to a topic in Cooking
I just found this thread. Great stuff! Here are some pics of our charcuterie adventures. Coppa di Testa: Testa served warm: Pancetta whole: and cut: Duck Prosciutto: and finally, the humble Italian Sausage: -
We made these fish and lentil balls as part of our "Feast of the Seven Fishes" on xmas eve: They are made using leftovers from a fish and lentil main dish. The crust is gram flour and panko.