The chef wants to combine Coleman two of his favorite dishes – a breakfast -sandwich and Cacio e Pepe – for this simple recipe with strong flavors. He founded his west coast of breakfast for a pop-up at Fried Egg I in Portland, Ore. With the aim of making cooking more joyful, more affordable and accessible, the cookbook offers 10 weeks of terral shopping lists with 60 recipes.
Coleman likes to use Tillamook Parmesan, who produces this sandwich but encourages us to do what is available at home and says that every Italian cheese works well. He prefers sourdough, brioche or ciabatta.
“They are great, large aromas for breakfast, a meal that people often don't really think or penetrate,” said Coleman.
Bir yanıt yazın