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Personally, these are the kinds of dishes I love the most. Low and slow cooking with layers of flavor. Building fonds with smoked meats, charring vegetables, deglazing with vinegar, then wine, then reducing stock and cooking beans in that broth. Cooking hearty leafy greens until they are tender and braising meatballs made of the cuts that are not “prime” but are stuffed with collagen anf flavor. It really reminds me of being a young boy in Albania where beans lived on the stove top every day of
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Personally, these are the kinds of dishes I love the most. Low and slow …
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