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Pig’s trotters (feet) are not for the feint of heart. They are gelatinous, chewy, and a lot of work to pick a little meat out of the mass of bone and cartilage.
Continue reading “Eat This Now – Pig’s Trotters at DELMONICO”
[nggallery id=1435]
Pig’s trotters (feet) are not for the feint of heart. They are gelatinous, chewy, and a lot of work to pick a little meat out of the mass of bone and cartilage.
Continue reading “Eat This Now – Pig’s Trotters at DELMONICO”
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Luciano Pellegrini is a pasta master. Of this there can be no doubt. Whether he’s dressing squid ink garganelli with fresh sea urchin and caviar, or tossing thick ribbons of tagliatelle with braised rabbit and Australian black truffles, or using gemelli to show off his crunchy house-cured bacon, he never fails to hit the right balance between rich and light, earthy and ethereal.