If You're Gonna Get Fat...

[FantasticMR]

Friday night was all about Arabiata Meatballs served on greek loaf. The meatballs are blended with a ‘slurry’ od eggs, cream, pecorino cheese, panko breadcrumbs, microplaned garlic and blended DOP tomatos. Once fried to achieve a brown crust they are left to braze in the sauce for an hour.











Saturday was my first attempt at buffalo wings and it went flawlessly. A mix of plain flour, corn starch and vodka for the wet batter and the same with herbs and spices, minus vodka for the dry mix. The key was to make sure the wings were dry brined for 24 hours in advance and left to rest often when being coated so that any wet spots could be recovered before being twice fried.