Yield: 1-1/4 cups
When Justin Shoults serves his Charred Octopus Niçoise Salad at Oak + Rowan restaurant in Boston, he includes this dots of this intriguing caramel sauce on the plate. Toasty and tangy, sweet and savory, just a little bit of it make the dish come together in an amazing way. Though it may sound fancy, it’s easy to make at home. It also keeps for a month refrigerated. What else to use it on? A few drops adds even more interest to Grilled Tomato-Burrata Salad. But don’t stop there: Try some with over lamb chops, grilled asparagus, pasta, and even ice cream.
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The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
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