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Wanted something tonight with a little bite, riding on the side of light. 3 Skinny zucchinni, half an onion, one tomatoe all chunky diced, some parsley, chive, linquica, tiny potatoes split, a ting of thyme, a tab of butter, some "That's Incredible spice" (a mix of S&P, onion salt, and garlic etc) with Hot wing sauce, yes and stir. Used the perforated deflector shield down low and cooked up top to a nice tenderness uncovered, then topped with a Mexican cheese for 15-20 minutes @ around 310F. Had a nice zing, and would easily compliment as a veggie dish as a side. Leave out the linguica (portuguese sausage) add polish kielbasa or your local favorite. I used a creamy hot wing sauce, find your own proportions yet don't over do it on the HW sauce...it's an easy but tasty side once balanced. An idea to ponder. Bon appetit. Additionally, I did partially micro the potatoe to coincide with the veggies.

Salt, pepper, Butter, olive oil, garlic, lemon chicken

Hey there, it is soooo delicious. I bought some at our local salumeria in Padova and really wanted to work out how to make it. Turns out it was relatively easy, just needed a sous vide machine, a meat press, some patience and a meat slicer. I will post full details in the sous vide recipe section when I next make it from scratch. Yeah, it was a full on dessert night. The non-lactose intolerant folk had deliciously wobbly, slippery elderflower panna cotta, which was the original choice to go with the roasted strawberries.