After sending off the last table of customers in the store, the waiters cleaned up the restaurant, and then changed out of their work clothes and left together. Takmi sat in the empty kitchen and rested calmly, and his younger brother Isami took out the meat rolls that Takmi had bundled and marinated from the crisper and brought them into the kitchen to Takmi's side.

"Brother, classmate Jiang Yunfeng sent a message just now, they have passed through Venice." Isami put down the pork roll in his hand and reminded his brother.

Takmi opened his eyes and glanced at the electronic clock on the wall, pondered for a moment and said, "They are still more than three hundred kilometers away from Florence, and it will take at least four hours to reach us after deducting the unexpected situation encountered on the way, and there is not much time left for us to prepare dinner." I'm going to cook the whirlwind roast pork belly as well as the side dishes and sauces, Jiang Yunfeng that guy is clamoring for rice, so Isami works hard for you to prepare the seasoning. ”

"Small problem, brother, don't worry." Isami replied indifferently and immediately prepared the materials.

"That's right~ Isami! I forgot to tell you that don't put other ingredients in the rice and try to keep it the same as the cooked rice. ”

"Understood."

Let's go! Cheering himself on, Takmi rolled up his sleeves and got up, and the kitchen knife picked up the sealing strip and pulled off the plastic wrap wrapped around the pork belly roll layer by layer. Take out a few pieces of kitchen paper to wipe off the spilled water from the marinade and restore the dryness of the pork belly rolls.

Takmi evenly spreads the coarse sea salt evenly on the outer layer of the pork belly roll with both hands, pours some water into the baking tray and puts it on a grill and then rolls the pork on the grill to make it heat more evenly during the grilling process, and the water in the baking tray can also prevent the melted grease from dripping and sticking to the bottom of the plate.

After setting the time and temperature, Takmi looked through the glass door of the oven to observe the pork rolls inside, and saw that the pork rind began to color before he got up to prepare the side dishes. Peel the egg-sized noodles and potatoes, add salt and cook over medium heat for about 15 minutes. Takmi took out a potato and tried to stab it with a knife, but the tip of the knife was easily submerged, indicating that the cooking time was suitable, so he fished out the small potato.

Remove the potatoes with a colander and shake them a few times to drain the water, but also make the surface of the potatoes rough, which helps to form a crispy skin during the roasting process. The pork belly had been roasted in the oven for two hours, and Takmi took out the baking tray for the first time with heat-insulating gloves, and the color and aroma of the pork rolls on the grill had begun to take shape, and the water at the bottom of the baking tray had all evaporated, leaving only the flowing grease.

Takmi carefully spooned the lard and put it in a smaller baking dish, and the pork rolls were returned to the oven for the next two hours.

The amount of lard wasn't enough to moisten so many potatoes, so the takmi was mixed with an equal amount of olive oil. Add a handful of chopped fresh rosemary leaves, a bay leaf, a whole lemon with essential oil-rich skin, a pinch of chopped black pepper, and a pinch of salt. Finally, the boiled baby potatoes are mixed well and sent to the oven to accompany the pork rolls.

Observing and correcting his brother Isami's risotto in some minor details, Takmi returned to his seat and took out the baking tray containing the potatoes from the oven, and after nearly forty minutes of baking, the top-facing surface of the potatoes had formed a charred and attractive crispy crust. Takmi found a large spoon to deflate the potatoes one by one, increasing the heating area of the starch to achieve a more superficial texture, turning them all over and sending them to the oven again to complete the final roasting and serve them with the pork belly.

The main course and side dishes are almost finished, and all that's left is the flavor-enhancing sauce to accompany the meal. Takmi prepares to make two kinds of Gravy sauce, the first is to heat up and have a strong flavor, weigh about 25 grams of butter and put it into a pot to heat, melt it, pour in the same amount of flour and stir-fry it into an oil batter, pour it into chicken stock to dilute, season with salt and black pepper and stir well.

This is followed by a refreshing green sauce with parsley leaves chopped in a bowl with a handful of mint leaves. Takmi retrieved the mortar from which he had mashed the pork belly marinade and placed a clove of peeled garlic, a large spoonful of vinegar-soaked capers and a canned anchovies. Mash it all and mix it with the parsley mint in the bowl, stirring constantly with a spoon in one hand and slowly pouring it over with an olive oil bottle in the other, until the olive oil has submerged all the ingredients.

The action of opening the door caused the brass bell above the back of the door to make a crisp sound, and a total of seven people, four men and three women, poured into the restaurant. The young man at the head shouted at Takmi's back, "Takmi, here we come!" If there is anything to eat, bring it to Uncle Ben, and I can't take care of eating along the way, and the little ones are hungry!! ”

"It's you're hungry, don't drag us on!! Who made you reluctant to eat and said that you want to save your stomach to taste the dishes prepared by Takmi-kun! Erina, who had a much better complexion, mercilessly exposed Jiang Yunfeng's ugly face.

"Let's sit down for a while, dinner will take a little time." Takmi turned the oven temperature to the highest grill mode, then picked up a few coffee cups and came to the table where the big guy was sitting and asked with a smile, "I wonder what you want to drink?" ”

Not surprisingly, Erina Nagikiri ordered a cappuccino, and the same goes for Nito Scarlet, Megumi Tadoko asked for a cup of green tea, and the two uncles are very simple, as long as there is wine, Jiang Yunfeng and Kohei Chuangzhen were each stuffed with a glass of freshly squeezed juice before they could say what they wanted to drink.

Compacting the freshly ground coffee in the colander, Takmi twists the colander onto the steam pressure machine and lifts the handle down the handle. The pressure of the high-temperature steam pouring into the colander increases, and drops of super-espresso slowly overflow through the small holes at the bottom of the colander and merge into a trickle that falls into the cup below.

The colander stopped dripping, and Takmi released the handle, picked up the coffee cup, took the soaked milk cup from the hot water sink next to the coffee machine, knocked it on the countertop a few times, and then slowly and gently poured the hot milk from the milk cup into the coffee cup. As the cup is about to be full, Takmi's wrist shakes slightly, controlling the falling hot milk to draw a beautiful pattern on the surface of the coffee.

Sprinkled with some chocolate powder as a garnish, Takmi personally took the two cups of cappuccinos made on the spot and handed them to the two girls. Erina Nagikiri picked up the coffee cup and admired some of the delicate patterns outlined with milk on the surface, and then took a sip, the coffee brewed by the high-temperature steam liquefaction has an incomparable silkiness of coffee brewed with hot water, and it is not grainy.

The aroma of the coffee is very rich, and the aroma of extra milk, and the hot and silky Nagi Erina are in a much more relaxed mood, and I am looking forward to the dinner dishes prepared by Takmi.