DOMINIQUE ANSEL BAKERYのインスタグラム(dominiqueansel) - 4月27日 05時48分

Slow-curing egg yolks with salt, rosemary, basil, and a bit of sugar for 7 days, until they become translucent and almost buttery like a parmesan cheese. Then it’s grated over our new Capicola Ragu, with handmade pappardelle, spicy capicola ragu sauce, and pecorino. @189bydominiqueansel @anthony_nicolas_stagnaro #dinner @thegrovela

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