The base of the dish is corn cob stock...gelled. Next to that a popcorn polenta, crispy pig tail and a basil infused toffee. A tuile is made from the pork tail stock... fried in a teflon pan until crispy. Lardo and milk skin are draped over the polenta and corn kernels. Cruze dairy buttermilk is then poured table side.....not pictured here.
2 comments:
looks quite tasty. thanks for sharing the process
It was great being the first to get this in the dining room! Thanks for an astonishing tasting.
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