At the very, very beginning of my career, I did a little stage at an Italian restaurant on the outskirts of Boston, in Waltham, called La Campania. I was a Brazilian among an all-Hispanic kitchen crew. Some were Mexican, some Guatemalan, some Salvadoran. The camaraderie was unmatched, as you may imagine. Ice-cold Modelos at the end of every shift and all. To this day, I’ve never tasted better Italian food in my life. My muchachitos didn’t mess around; they were rolling pasta like nonnas with better playlists.
We olive all of this, especially baking with olive oil!
Souffle yes!
A soufflé w olive oil? I’m on pins and needles! Can’t wait!