MICROPLANED RECIPES
SOUS VIDE PORK BELLY PORCHETTA - ANOVA CULINARY
I recently cooked what is undoubtedly the mind-blowingest of all the mind-blowing meat dishes. Bold statement, I know, but I honestly can't think of anything I've ever made that I was happier with then this porchetta. Nail this sous-vide, 36-hour slow cooked, all-belly masterpiece of a dish.
Provided by J. Kenji López-Alt
Total Time 36 hours 00 minutes
Prep Time 01 hours 00 minutes
Yield Ingredients for 12
Number Of Ingredients 10
BAGNA CAUDA RECIPE | NIGELLA LAWSON | FOOD NETWORK
Provided by Nigella Lawson : Food Network
Categories appetizer
Total Time 15 minutes
Prep Time 10 minutes
Cook Time 5 minutes
Yield about 2 cups sauce
Number Of Ingredients 5
Steps:
- Put the oil in a pan with the garlic and anchovies and cook over low heat, stirring, until you have a melted, muddy mess. Everything should begin to meld together. Whisk in 6 tablespoons of butter, and as soon as it has melted, remove from the heat and give a few more beats of your whisk so that everything is creamy and amalgamated. Taste, and if you feel you want this as a dipping sauce - which is meant to be pungent but not acrid. If you want the sauce a little more mellow, whisk in the remaining 2 tablespoons of butter. Pour into a dish that, ideally, fits over a flame so that it does not get cold at the table.
- Dip in the crudites and eat.
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