"Devido às suas diferentes componentes, este legume fornece uma grande complexidade de sabores e texturas, variando de macio (os ramos) para fibroso ou crocante (as hastes e caule)."
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Experiências e devaneios culinários na forma de 1001 links diários
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Miguel Cizeron
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Scooped by Miguel Cizeron onto À Catanada na Cozinha Magazine |
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As a nod to the grape harvest, chef Ben Towill of Silkstone and The Fat Radish restaurant in New York City adds golden raisins to this tangy caponata. It's delicious on toast or with pecorino cheese. Delete the scoop?
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