Bramasole..to yearn for the sun….: A Foodie Friday Playdate!
Chef Charlie Palmer served his original version in his New York restaurants, Aureole and Periyali as a side dish for seared venison. The original was made with paper thin slices of whole potato- those need to be done with a mandolin that has a VERY … adapted from a Charles Palmer recipe. 2 sticks of butter, clarified (important- you want nothing clouding the image of the herbs). Fresh herbs- I used thin chives cut into 1 1/2- 2 inch lengths, tarragon leaves, oregano, …
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