Photography by Chia Chong
Recipe and Styling by Libbie Summers
Inspiration: Quail Eggs and The Capri Box
Recipe: Scotch Quail Eggs from The Whole Hog Cookbook by Libbie Summers
Photography by Chia Chong
Recipe and Styling by Libbie Summers
Inspiration: Quail Eggs and The Capri Box
Recipe: Scotch Quail Eggs from The Whole Hog Cookbook by Libbie Summers
Traditionally, prosciutto is a salt cured and dry aged Italian ham with a delicate buttery texture. In this duck version, Chef Roberto Leoci spins the story a little differently by using a fresh duck breast and a few simple ingredients. The only thing you may find difficult with his technique…is the waiting.
Artwork and Words by katherine sandoz He looked more frog than man, but he grew up in a house whose name ended with Hall so his audience was great. He had […]
Thank you for joining us all week (head back to the home page and click through the past 5 days if you missed it). We were honored to produce this […]