Exploring Creative Possibilities
Chef Tony Maws makes this free-form lasagna with pork belly, swiss chard and ricotta with savory carrot jus. In addition to using our new food processor, he also uses the Juice Fountain Plus and the Smart Oven as he cooks in his restaurant kitchen.
Get the recipePork Belly and Ricotta Lasagnette
James Beard Award winning Tony Maws is a non-traditional chef â€“ an â€śidealist with a kitchenâ€ť might be a more appropriate job description. His ideology: that local, seasonal and sustainably sourced ingredients are intrinsically better, and that these ingredients form the most significant part of what makes great food great.