When Toro first opened, a purveyor brought me an Italian anchovy syrup called colatura, which is basically a fish sauce made in Italy that’s similar to Thai fish sauce. We had some squid ink pasta lying around so for staff meal we made a bastardized version of pad thai with it—using hazelnuts instead of peanuts and the colatura instead of fish sauce, plus chilies, sprouts, and onions. It was so good that we made it again the next day. This is the recipe we perfected.
Friends get together in Portland, Oregon for a cookbook potluck, sharing recipes from the Toro Bravo cookbook of Spanish inspired cuisine.
A fun way of building a local food community – getting together with others for a food swap!
When you sit down to a meal, do you ever wonder where the ingredients come from?