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Mercer

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Not homemade but, made from scratch nonetheless. Since the last time I posted a lot has happened one of those things was I found myself cooking in an Italian restaurant as a sous chef. Now I'm getting ready to take over one of the groups restaurants in the next couple weeks. This is creste de Gallo a la wild boar Bolognese. Garnished with a fat Roche of whipped ricotta and a calabrian chili crisp. 

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On 2/8/2024 at 1:19 AM, morton said:

Calabrian chilies are great, how did you make the crisp?

Slice them thin, then add them to a pot with just enough neutral oil to cover. Put on stove at about medium heat. Let those cook until about 95% of the way then add shaved garlic. Fry that until garlic is golden brown and transfer to a Pyrex dish or something of that nature. I do a 2-1 ratio chilis to garlic. Garlic is shaved super thin. Either by hand or a mandolin.

Edited by itsallafarce
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