Cooking with Fernet Branca

Doc recently bought a book called “Cooking with Fernet Branca” by James Hamilton-Paterson, because he is obsessed with Fernet Branca. Well, we’ve systematically been making the recipes that the narrator describes (most of which do not have any Fernet Branca in them), and they’ve been pretty good. We really liked the mussels in chocolate, as well as the strawberry fennel ice cream.

But I told Doc that under no circumstances will we make the otter dish. We won’t ever be eating otters.

I suggested that if we make the dish, we can substitute the otter with rabbit. Not only is it cheaper, but I don’t have a problem with eating rabbits 🙂

I guess we all draw that line somewhere!

Author: Steen

Steen is a nerdy biologist who spends a lot of time trying to cultivate Chloroflexi, who also likes to draw comics, play video games, and climb.

3 thoughts on “Cooking with Fernet Branca”

    1. I don’t know, but the novel’s main POV character is a British guy living in Italy whilst writing a novel. The character claims to have found the otter for sale at the market there in Italy , but I don’t know how serious or realistic these recipes are meant to be (or if they’re supposed to be fake recipes for the novel). We just wanted to make the recipes from the story for fun. But he also lists a recipe that has cats and kerosene in it, sooooo…

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