http://www.saltshaker.net/20051228/the-white-cones-of-puglia Casting a little flavor (and a few aspersions) on the world of food, drink, and life Wed, 07 Jan 2009 02:48:31 +0000 http://wordpress.org/?v=2.6.5 http://www.saltshaker.net/20051228/the-white-cones-of-puglia#comment-261 SaltShaker » Blog Archive » And the Oscar Goes to… Sun, 19 Mar 2006 17:02:54 +0000 http://www.saltshaker.net/?p=209#comment-261 [...] Charles Scicolone for Outstanding Wine Service (i Trulli, NYC). [...] [...] Charles Scicolone for Outstanding Wine Service (i Trulli, NYC). [...]

]]> http://www.saltshaker.net/20051228/the-white-cones-of-puglia#comment-112 SaltShaker » Blog Archive » Lucky 13 Fri, 30 Dec 2005 14:07:51 +0000 http://www.saltshaker.net/?p=209#comment-112 [...] But the best was yet to come. Braised veal cheeks, so tender I could have eaten them with a spoon, served in a tomato sauce atop, wait for it… black chickpea risotto. Okay, I have to ask, is the black chickpea the ingredient of the month? While I’ve only now sampled them twice, I’ve been looking at menus online and as I wander, and it seems to be popping up hither, thither, and yon. I loved them in the risotto. The dish is topped with deep-fried asparagus which added to the look, the flavor, and the texture of the dish. I was only able to finish about half, and took the rest back to Frank’s, where I’m staying, for him to try. As he ate he began making noises that are normally only heard in brothels, so I’m pretty sure he liked the dish. [...] [...] But the best was yet to come. Braised veal cheeks, so tender I could have eaten them with a spoon, served in a tomato sauce atop, wait for it… black chickpea risotto. Okay, I have to ask, is the black chickpea the ingredient of the month? While I’ve only now sampled them twice, I’ve been looking at menus online and as I wander, and it seems to be popping up hither, thither, and yon. I loved them in the risotto. The dish is topped with deep-fried asparagus which added to the look, the flavor, and the texture of the dish. I was only able to finish about half, and took the rest back to Frank’s, where I’m staying, for him to try. As he ate he began making noises that are normally only heard in brothels, so I’m pretty sure he liked the dish. [...]

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