As those of you who follow me on Twitter will know I’ve been in New York for the past six days with little time to breathe let alone blog but here’s the first of my top New York food finds – the guanciale pecorino rolls at Danny Meyer’s new restaurant Maialino in the Gramercy Hotel.
They arrived warm and flaky with something of the consistency of a Bath bun though obviously savoury – dusted with herbs, dotted with bacon and oozing with cheese. (Guanciale is a pancetta-like product made with pigs cheek. You can find a good description on Maialino’s rival Babbo’s website here)
As former Gourmet editor Ruth Reichl tweeted the other day: “Woke up thinking about Maialino rolls: rich little puffs of guanciale and pecorino. Utterly irresistible. Why didn’t I bring some home?” Wish I could have done too . . .
Any other rolls you’d like to champion – in New York, London or anywhere else for that matter?
