https://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, 02 Oct 2024 14:17:06 +0000 hourly 1 https://wordpress.org/?v=7.1 https://www.saltshaker.net/20051228/the-white-cones-of-puglia#comment-261 Sun, 19 Mar 2006 17:02:54 +0000 https://www.saltshaker.net/?p=209#comment-261 […] Charles Scicolone for Outstanding Wine Service (i Trulli, NYC). […]

]]> https://www.saltshaker.net/20051228/the-white-cones-of-puglia#comment-112 Fri, 30 Dec 2005 14:07:51 +0000 https://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. […]

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