Anyone ever ask you what your last meal would be? You know, you’re in prison and they are about to send you on your way, and you get to choose what your last dinner is?
Or you just so happen to know the day you’re going to die so you have your last feast all ironed out?
Guys, if you aren’t thinking about this yet, you might want to flesh this out. You never know when you may know that it’s your last dinner.
I actually have a fool proof plan to prepare for this whole last dinner deal. You just eat what you would want your last dinner to be, every single day. Just in case, ya know?
That way, your bases are always covered, and you’re happier than a pig in shit every single day.
These are the life lessons you learn when you read this blog. Did someone mention pig? Because it just so happens that my last dinner is this very dish. It is your lucky day. I won’t lie, this is time intensive. But it is so so worth it. Excellence can’t be rushed and honestly, if this is your last dinner, might as well earn it!
- flour - 3/4 cup
- parmesan cheese - 1/4 cup, freshly grated
- lemon zest - 1 lemon
- ricotta - 1 cup
- egg - 1
- butter - 6 tablespoons
- shallot - 1/2, sliced thinly
- garlic - 1 clove, sliced thinly
- lemon juice - 1 lemon
- parmesan cheese - 1/3 cup
- parsley - 1/4 cup, chopped
- olive oil - 2 tablespoons
- pork belly - 1 pound
- salt and pepper - to taste
- onion - 1 small, sliced
- celery - 1 rib, sliced
- pearl onions - 1 cup
- veal demiglace - 2 cups
- water - 2 cups
- thyme - 4 sprigs
- parsley - 3 sprigs
- bay leaves - 2
- whole peppercorns - 1/2 teaspoon
- brussel sprouts - 1/2 cup, leaves separated