Restaurant Day
returns!
This time
Alap
will take a street food direction, preparing chiabattas filled with slow-cooked meat. Along with duck leg comfit, which you simply cannot get enough of, their new winter fave
porchetta
will also take center stage, served with homemade pestos and greens. Dessert will be delivered by
EgyemMeg
’s Fanni.
What goes into the ciabattas?
Porchetta
‘slow-cooked Italian fast food’
A favorite of Central Italian markets, crisp and tender pork rolled up with a fresh herb spice blend. The skin-on pork belly is tenderized, and then rolled up with a filling of a fresh herb spice blend and other types of goodness. The meat rolls are tied up with string and roasted on a low heat. They are then cut into pieces and filled into the ciabattas with different kinds of homemade pesto and exciting greens.
Duck comfit
The duck legs are laid in their own fat with rosemary, garlic and salt, and are slow-cooked for hours at a low heat until tender. They are then roasted in a pan, and eventually taken off the bone; the strips are put into some kind of pastry with a bit of pomegranate syrup and fresh greens.
Dessert:
Cupcake
Chocolate-red currant cupcake with a hint of cardamom, topped with salted caramel cream.
