The fillings lean more fresh-forward than greasy: Whether that's a good thing or not is up to you.
shallots, roughly chopped.(about 1/2 cup).
A. leppo pepper.dried guajillo chile., stem and seeds removed.
dried ají panca chile.Cabbage Marinade.
C. hampagne vinegar.
, peeled and sliced (about 1/4 cup).- crunchy, funky, and super satisfying.”.
Sarah Grueneberg, Chef/Owner, Monteverde.“We have one dish that has been on the menu since before we even opened called.
We make butter with prosciutto and spread it on a seeded rye toast and then top with radishes and.While we serve this year-round, it’s even brighter in the spring with fresh radishes.
(Editor: Stylish Drones)