#greatingredients

[lucacooks]

La salsiccia

Where I live there is no good fresh pork salsiccia, so I import it fresh from a small farm in italy near my house. I know where it comes from and I know it’s so fresh and pure that I can eat it raw and it’s the most delicious thing in the world, spread over a piece of warm bread. I also cook it, without any spice or oil. I dont make hole in it, I just put it in a pan and switch the fire on. Maybe just a little white wine to add some flavor and humidity to it. There is plenty of juice in it to cook it properly. I leave it rear

[lucacooks]

Making a little BBQ for a few friends. Ingredients are key and my supplier is great. We get meat from Australia, Ireland and Italy. Here we have Australian 1824 Fillet, a Tomahawk and Irish Lamb rack. I use real wood and, once the right temperature is right, I close the lid almost fully to make the heat rotate inside the BBQ itself. This way the meat will cook equally top and bottom. Will only flip it once, to color both sides