Just a couple of shots from the run up to yesterday's Aperitivo happy hour. Those handsome slabs are pork bellies. After an overnight cure in salt/sugar, we braised them in a smoked pork broth and then crisped them with some nicely ripened peaches. Smokey, salty, sweet and delicious. They came out pretty darn good. Also those little legumes swimming in oil are ceci beans. We cooked them up with a bit of hibiscus and garlic and served them with a spicy harisa and some house cured salt cod. Pretty good as well. Stop on by our happy hour next week. It's always nice to see you
cheers
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