October 26, 2006 by in Food & Fragrance, Small Plates
Black Pepper and Potato Salad
Black pepper as a fragrance note (Armani Privé Bois d’Encens, Hermès Poivre Samarcande, Lorenzo Villoresi Piper Nigrum, by way of example) has a vibrant character — citrusy, resinous and ever so slightly smoky. It is not the rasping sensation of pepper powder, but the warm woody dryness of a dark glossy berry. When cooking, I often crush the peppercorns just to inhale their aroma. Needless to say, from steak coated in pepper to ripe strawberries dusted with sugar and freshly ground spice, black pepper finds its way into numerous dishes. A Spanish inspired potato salad is a dish that allows me to enjoy the perfume of pepper to the fullest.
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