A classic Sicilian dish of eggplant sautéed in olive oil and served with pasta in a rich tomato sauce garnished with ricotta salata.
'ricotta salata' on Serious Eats
Brined pork chops and grape salad with pickled red onions, tarragon, and salty ricotta salata are bolstered by pepper and bound by a glug of olive oil.
In the introduction to Seven Fires, Francis Mallmann talks about the taste of burnt. He says that adding an element dissonance to a dish makes it interesting, and that many chefs are too hung up on harmonious flavors. He uses...