I managed to get my hands on a huge, whole deboned turkey breast and seeing that I’m trying everything out with my homemade guanciale, I decided to grill the breast, wrapped in guanciale over an open fire in a rotisserie basket.
(more…)Category: Rotisserie
This Easter I decided to make a lamb shawarma using a recipe I found in Yotam Ottolenghi’s book, Jerusalem.
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