Ventreche
Ventreche
Does anyone have any recipes for ventreche? I had been working at a michelin starred restaurant that had it brought in where we served it raw, shaved thin with figs, tomatoes, and grilled bread but what I have found online is that it is typically rolled (although the restaurants was not) and is in need of cooking. I have found a version that is smoked and another salted but I have yet to find one that allowed it to be safely eaten without cooking. Can anyone help me?