This carbonara-inspired dish by Ben Boeynaems uses chunks of diced, smoked eel in place of guanciale. The whole dish is a celebration of different forms of egg yolk - confit, smoked, cured and dried. It's garnished with slivers of candy beetroot and a smoked eel oil-infused rye crumble.
See the full recipe here: www.greatbritishchefs.com/rec...
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