Good for way more than just cocktails.
in my oven, basting with olive oil as Mallmann instructs. Curiously, the recipe doesn’t require any salt. “It doesn't need it—the flavors are strong enough on their own,” Mallmann tells me. While the cabbage roasted, I got to work torching a grapefruit over a gas burner. The smell was surprisingly sweet—almost reminiscent of Fruit Loops.
The dish is sublime: a journey of rich sweetness, cutting bitterness, grassy green herbs, and pungent cabbage. I’m not sure which element wins the battle, but I enjoy every second of it, alongside a thick slice ofAs I scheme to bring the Campari salsa to the next barbecue I attend, I ask Mallmann if he thinks it would go well with meat. “You know, I never tried it with meat, and that’s the truth,” he tells me, pausing. “But I don’t see why not.
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