Salsola soda

(14.) Tonacchera M, Agretti P, Pinchera A, Rosellini V, Perri A, Collecchi P, et al.

Tonacchera M, Pinchera A, Dimida A, Ferrarini E, Agretti P, Vitti P, et al.

Josef Centeno Orsa & Winston SQUID INK SPAGHETTINI with SMOKED TROUT Serves 6-8 For the squid ink spaghettini: 35 ounces high protein flour 7 eggs 1 tablespoon squid ink 7 cups water For the smoked trout: 1/2 gallon water 1/2 cup granulated sugar 1/2 cup brown sugar 1/2 cup kosher salt 2 tablespoons toasted fennel seeds 1 tablespoon black pepper 1 tablespoon togarashi 1 lemon, peel only 10 cloves garlic 3 tablespoons yuzu juice 1 pound skinless, boneless trout fillets For the dish: 2 tablespoons brown butter Shiro dashi Yuzu juice Togarashi Extra virgin olive oil For the garnish: Ikura Grated pecorino cheese Agretti FOR THE SQUID INK SPAGHETTINI: Start with a large, clean work surface.

% % Source, y 1 100 37 Kitano et al, (37) 2012 2 79 58 Agretti et al, (38) 2012 3 79 73 Shen et al, (39) 2012 4a NA 90 Keutgen et al, (40) 2012 4b NA 95 Keutgen et al, (40) 2012 5 NA 100 Dettmer et al, (41) 2012 Study, No.

STEAMED OLYMPIA OYSTERS, SERRANO HAM, SHERRY Serves 4 Renee Erickson The Whale Wins For the steamed Olympia oysters: 48 Olympia oysters, top shell shucked 2 tablespoons olive oil 2 tablespoons minced Serrano ham 2 garlic cloves, peeled and sliced thinly 2 cups dry sherry 1 cup agretti, tender, green parts only * Salt to taste 2 tablespoons creme fraiche 2 tablespoons fresh marjoram Lemon zest, as needed FOR THE STEAMED OLYMPIA OYSTERS: Shuck the top shell from of the oysters, and set aside in the refrigerator.