I’m never sure if risottos are worth the struggle, but I make them every now and then.
That’s right, Punk.
My friend Bakis is responsible for the next level photography, for providing the kitchen, and for some of the cooking.
I started doing ballotines after watching Jacque Pepin debone a chicken. My first chicken took an hour and a half to debone. After a ten more or so I can do it in 10 minutes. Which by Jacque’s standards is still quite a lot 😦
My usual stuffing for ballotine consists of thin sliced spicy sausage, onions, mushrooms, spinach, mozzarella, and some cretan cheese. This time I also tried a more classic choice for stuffing, consisting of sausage meat, bread crumbs, rosemary and the remaining mozzarella.