An offaly good dinner at the Astor Center - P10
Posted Mar 10th 2008 5:05PM by Jonathan M. Forester
Filed under: Head to Tail

Porchetta di testa: this is pork head boned and marinated for two days with rosemary and garlic, then cooked sous vide for 14 hours at 200 degrees, sliced paper thin.

Porchetta di testa with radish and pecorino was unctuous, creamy, delicate, and delicious. Some of the best charcuterie I have had.
And here's Chris's recipe from his website,
OffalGood.com.


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