I mixed the days up,the octopus dish was the second night this is what we cooked the actual first night.So my buddy Alessandro and i talk food for a couple hours,concepts,simplicity,school,kitchen etc.He decides to do fondue with a really good parmesan and the second course,bacon wrapped meatballs.After a trip to the local butcher for some ground beef and bacon,then to the local market for bread and some parmesan,we head back to the house and begin to prep.Blues playing in the background as we mix the ground beef with grated parmesan,the mystery meat which i will tell you in the video version when i do the recipe along with a few other ingredients.Adding the sage leave then wrapped it in the bacon,tooth picked them, heated a saute pan with a bit of olive oil and a bit of butter.Next placed them in one at a time and began cooking them by crisping the bacon and searing the meatball itself to seal in the juices.Next added the white wine a bit of butter and began making the sauce.With the flavor from the meatballs,the wine and butter will make a nice sauce.While the fondue is coming together the sauce is reducing tasting well but needs salt.I add a bit of salt and let it continue to reduce.We begin putting the plate together,placing the meatballs on the the plate ,three on each plate,then taste the sauce before pouring it over.DAM! TOO SALTY! So we had to scrap the sauce but,we drizzle the fondue over the top and that worked!The richness of the fondue,the savory taste of the sage and flavor combination of the meatballs with the bacon came out to be a great dish in the end!Trial and error.That's the beauty of cooking,always trial and error.It turned out to be a nice meal,sorry i don't have any pics right now but will do once i figure out the importing problem.But it was good!
P.S. I know someone is gonna read this and say "he ate pork"?
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