Talked about this is another thread but I?ve had an Italian, southern fusion dish in my head. Essentially cacio e pepe and buttermilk fried chicken. I?m using fettuccini for my noodle, bought good quality cheeses, and boneless chicken thighs (because they have the most flavor).

This morning I soaked the thighs in buttermilk, salt, and a little granulated salt. The idea is for the milk to tenderize the chicken and add more flavor. It will also lighten up the appearance of those thighs just a bit (which isn?t a big deal to me).




This afternoon I did a little bit of prep. Fresh crushed peppercorns




I cubed some premium butter. Some say Irish or Euro butter is only for baking... My opinion is that is 100% nonsense. That extra fat content and creaminess can be great in cooking




Next did a real fine grade pecorino romano. About a cup and a half. That?s for the sauce. Did about a quarter cup of parmigiano reggiano for finishing the top of the dish. Tasted both and they?re incredible



All for now. I?ll uodate later.