iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Cracked Farro and Broccoli Salad

Ingredients:
1/2 cup semi-pearled farro
Kosher salt
1 large egg yolk
3 drained oil-packed anchovy fillets
2 tablespoons fresh lemon juice
2 tablespoons white wine vinegar
1/2 teaspoon sugar
1/4 teaspoon Dijon mustard
2 garlic cloves, peeled, divided
1/4 cup vegetable oil
6 tablespoons olive oil, divided
1 teaspoon dried oregano
Freshly ground black pepper
1/2 head of broccoli, stem peeled and trimmed, very thinly sliced lengthwise on a mandoline
1/2 small red onion, very thinly sliced, rinsed, patted dry
1 Persian cucumber, sliced 1/4-inch thick
2 Fresno chiles, thinly sliced
1/4 cup oil-packed sun-dried tomatoes, chopped
1 cup mint leaves
5 radishes, thinly sliced
2 ounces young Pecorino
shaved

Instructions:
Pulse farro in a food processor until about half of the grains are cracked, about 1 minute. Cook farro in a medium pot of boiling salted water until al dente, 10–15 minutes. Drain and rinse under cold water. Spread out on a plate and chill.
Meanwhile, blend egg yolk, anchovies, lemon juice, vinegar, sugar, mustard, and 1 garlic clove in a blender to combine. With motor running, gradually stream in vegetable oil and 4 Tbsp. olive oil and blend until dressing is emulsified and creamy, then add oregano. Season dressing with salt and pepper.
Toss broccoli and remaining 2 Tbsp. olive oil in a large bowl. Finely grate remaining garlic clove; toss with broccoli. Let sit 15 minutes to let broccoli soften. Add onion, cucumber, chiles, sun-dried tomatoes, and cooled farro. Drizzle with 1/4 cup dressing and toss to coat; season with salt and pepper and add more dressing, if desired. Add mint and toss again.
Serve salad topped with radishes and Pecorino.
Dressing can be made 1 day ahead; cover and chill. Salad (without mint, radishes, and Pecorino) can be made 1 hour ahead; cover and chill.
Sweet Granita With Blackberries, Toasted Almonds, and Mint

Ingredients:
Pinch of kosher salt
1/2 cup plus 2 teaspoons sugar
1 teaspoon rose water (optional)
6 ounces blackberries (about 1 1/2 cups)
1/3 cup fresh lime juice
1/4 cup sliced almonds
1/4 cup torn mint leaves

Instructions:
Bring salt, 1/2 cup sugar, and 2 cups water to a boil in a small saucepan, stirring to dissolve salt and sugar. Let syrup cool. Stir in rose water, if using, and pour mixture into a 13x9x2" baking pan, preferably metal.
Freeze mixture until edges begin to set, 25–30 minutes. Using a fork, scrape to break up any frozen parts, then continue to freeze, scraping and breaking up mixture every 20–30 minutes, until it resembles fluffy shaved ice, 2–3 hours.
Toss blackberries, lime juice, and remaining 2 tsp. sugar in a medium bowl. Let sit at room temperature, tossing occasionally, until berries soften slightly, 10–15 minutes.
Meanwhile, preheat oven to 350°F. Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes; let cool.
Scoop granita into bowls, dividing evenly, and top with blackberries and some of their juices, toasted almonds, and mint leaves.
Granita can be made 3 days ahead. Cover and keep frozen. Scrape to break up and fluff before serving.
Strawberry-Pistachio Crumble Pie

Ingredients:
1/4 cup raw pistachios
1/2 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 cup (packed) light brown sugar
1 teaspoon finely grated lemon zest
1 teaspoon poppy seeds
1/4 teaspoon ground cardamom
1/4 teaspoon kosher salt
6 tablespoons unsalted butter, chilled, cut into pieces
2 pounds strawberries, hulled, halved if large (about 6 cups)
5 tablespoons tapioca starch
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/4 teaspoon kosher salt
2 tablespoons cream cheese, room temperature
1 blind-baked Sister Pie Crust, cooled
2 tablespoons chopped pistachios

Instructions:
Preheat oven to 350°F. Toast pistachios on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool, then finely grind in a spice mill, or finely chop with a knife.
Mix pistachios, flour, oats, brown sugar, lemon zest, poppy seeds, cardamom, and salt in a medium bowl. Using your fingers, work in butter until no dry spots remain and crumble holds together when squeezed. Chill while you make the pie filling.
Toss strawberries, tapioca starch, granulated sugar, lemon zest, lemon juice, and salt in a large bowl to combine.
Using a small offset spatula, spread cream cheese in an even layer over bottom of crust. Scrape strawberry mixture into crust, mounding into a dome. Sprinkle crumble evenly over top, breaking up any very large pieces.
Place pie dish on a foil-lined rimmed baking sheet (to catch any rogue juices) and bake pie, tenting with foil if crumble starts to get too dark before filling is done, until crumble is brown and strawberry filling is bubbling around edges, 1 1/2–1 3/4 hours. Transfer to a wire rack and let cool before slicing, at least 4 hours.
Top pie with chopped pistachios just before serving.
Pie can be baked 1 day ahead. Store uncovered at room temperature.
BA's Best Carrot Cake

Ingredients:
Nonstick vegetable oil spray
1/2 cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Candied Carrot Coins

Instructions:
Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.
Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl.
Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.
Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.
Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.
Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively. Top with Candied Carrot Coins, if desired.
Crudités With Bacon XO Sauce

Ingredients:
4 slices bacon
1 cup vegetable oil
6 ounces shiitake mushrooms, stems removed, finely chopped (about 2 1/2 cups)
2 scallions, thinly sliced
1 medium shallot, finely chopped
5 salt-packed anchovies, rinsed, chopped
3 red Thai chiles, seeds removed, finely chopped
3 garlic cloves, finely chopped
1 (1-inch) piece ginger, finely chopped
1/2 teaspoon toasted sesame oil
1/4 teaspoon kosher salt
8 ounces haricots verts or green beans, trimmed
4 (3/4-inch–thick) slices country-style bread
2 tablespoons olive oil
2 small bunches carrots, any color, scrubbed, tops trimmed, halved if large
1 fennel bulb, cut into 1/2-inch wedges
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1 pound cooked fingerling potatoes
halved lengthwise

Instructions:
Cut bacon into 1" pieces, then chop until a fine paste forms (this can also be done in a food processor).
Heat vegetable oil in a medium skillet over medium. Cook bacon, stirring occasionally, until brown and crisp, about 4 minutes. Using a small fine-mesh sieve, transfer bacon to a small bowl.
Working in separate batches and transferring each item to bowl with bacon as it’s done, fry aromatics until brown (about 2 minutes for everything except mushrooms and shallot, which will take about 4 minutes). Let oil cool completely.
Pulse bacon, mushrooms, scallions, shallot, anchovies, chiles, garlic, ginger, cooled vegetable oil, sesame oil, and salt in a food processor until nearly smooth.
Cook haricots verts in a medium pot of boiling salted water until bright green and crisp-tender, about 3 minutes (4 minutes if using green beans). Transfer to a plate and chill to stop cooking while you grill the bread.
Prepare grill for medium-high heat (or heat a grill pan over medium-high). Brush both sides of bread with oil and grill until lightly charred, about 2 minutes per side.
Toss carrots, fennel, and haricots verts with lime zest and lime juice in a large bowl. Transfer to a platter and scatter crushed ice over. Place grilled bread and potatoes on another platter. Serve with XO sauce for dipping.
Sauce can be made 1 month ahead. Cover and chill. Bring to room temperature before using.
Asparagus Gremolata

Ingredients:
1 pound asparagus, trimmed, thinly sliced crosswise (about 2 cups)
2 scallions, white and pale-green parts only, thinly sliced on a diagonal
2 (2x1-inch) strips lemon zest, thinly sliced lengthwise
1 garlic clove, finely grated
2 tablespoons coarsely chopped cilantro
2 tablespoons unseasoned rice vinegar
1 teaspoon finely grated green chile (such as serrano or jalapeño)
Generous pinch of kosher salt
Pinch of sugar

Instructions:
Place asparagus in a medium bowl, add ice water to cover, and swirl asparagus with your hands. Drain through a fine-mesh sieve and return asparagus to bowl. Repeat process 2 more times (this will keep asparagus crunchy). Pat dry; wipe out bowl.
Toss asparagus, scallions, lemon zest, garlic, cilantro, vinegar, and chile in dry bowl to combine. Add salt and sugar and toss again to combine.
Roast Half Chicken With Cashew Tarator and Celery

Ingredients:
2 tablespoons unsalted butter
1/2 teaspoon kosher salt
1/4 teaspoon cayenne pepper
1 large egg white
1/2 cup (packed) light brown sugar
2 cups walnut halves
2 cups cashews
1 1/4-inch-thick slice white bread, torn
1 garlic clove, finely grated
1/4 cup fresh lemon juice
1/2 teaspoon ground coriander
1/2 cup olive oil
Kosher salt
2 tablespoons unsalted butter
1 tablespoon olive oil, plus more
1/2 (3 1/2–4-pound) chicken (backbone removed)
Kosher salt
1 celery stalk, thinly sliced, plus 1/4 cup celery leaves
1 tablespoon mixed unsalted, roasted seeds (such as pumpkin, sunflower, and/or hemp)
2 teaspoons fresh lemon juice

Instructions:
Preheat oven to 300°F. Melt butter in a small skillet over medium, remove from heat, and mix in salt and cayenne. Whisk egg white in a medium bowl until soft peaks form; stir in brown sugar. Add seasoned butter and walnuts and fold to coat nuts.
Spread nuts out on a parchment–lined rimmed baking sheet; bake, tossing every 10 minutes or so, until mixture is dry and nuts are toasted, 25–30 minutes. Let cool.
Increase oven temperature to 350°F. Toast cashews on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes. Let cool.
Pulse cashews, bread, garlic, lemon juice, coriander, and 3/4 cup water in a food processor to combine. With motor running, stream in oil; process just to incorporate. Pulse, adding a splash or so of water if too thick, until a coarse purée forms; season with salt.
Increase oven temperature to 475°F. Heat butter and 1 Tbsp. oil in a large skillet over medium-high. Once butter is foaming, place chicken in pan, skin side up. Tilt pan and spoon butter mixture over chicken until the entire surface is coated. Sprinkle with a generous pinch of salt and transfer to oven. Roast chicken, rotating pan halfway through, until skin is golden brown and an instant-read thermometer inserted into the thickest part of a thigh registers 165°F, 25–30 minutes. Transfer chicken to a cutting board and let rest 5 minutes.
Meanwhile, toss celery, celery leaves, mixed seeds, lemon juice, and 1/2 cup spicy walnuts in a medium bowl. Drizzle with oil, season with salt, and toss again.
Spoon tarator onto a platter and top with celery salad and chicken.
Spicy Walnuts can be made 5 days ahead. Store airtight at room temperature. Cashew Tarator can be made 1 day ahead. Cover and chill. Bring to room temperature before using.
Double-Pork Carnitas

Ingredients:
3 pounds boneless pork shoulder (Boston butt), cut into 1 1/2-inch pieces
1 pound pork belly, cut into 1-inch pieces
1 cup homemade chicken stock or low-sodium chicken broth
1 tablespoon (heaping) kosher salt
1 teaspoon freshly ground black pepper
Warm corn tortillas
chopped white onion
lime wedges
sliced avocado
dried oregano
chopped cilantro
and shredded cabbage (for serving)

Instructions:
Place pork shoulder, pork belly, stock, salt, and pepper in a large heavy pot; cover and bring to a boil over medium-low. Reduce heat and simmer until pork is tender and shreds easily, about 2 hours. Uncover; cook 10 minutes to reduce liquid (but not completely). Remove from heat.
Transfer half of pork and pan juices to a large skillet, preferably nonstick, and cook over high until liquid evaporates and pork begins to fry in its rendered fat. Fry, stirring occasionally and pressing on pork with spoon to break up, until browned and just beginning to crisp, 10–15 minutes. Most of the pieces should be bite-size with some smaller shredded and super-crisp bits in the mix. Using a slotted spoon, transfer to a paper towel–lined baking sheet. Cover with foil to keep warm and moist. Repeat with remaining pork.
Serve carnitas with tortillas, onion, limes, avocado, herbs, and cabbage.
Pork can be braised (do not fry) 3 days ahead. Cover and chill.
Braised Birria

Ingredients:
4 ounces ancho chiles (about 10), seeds removed
1/2 cup raw peanuts
1 1/2 teaspoons cumin seeds
1 teaspoon black peppercorns
1 1/2 teaspoons garlic powder
1/2 teaspoon ground cinnamon
1/4 disk Abuelita Mexican chocolate or 1 1/2 ounces dark chocolate
2 tablespoons vegetable oil
5 pounds bone-in goat or lamb shoulder
Kosher salt
2 bay leaves
2 chiles de árbol, seeds removed
1/2 (15-ounce) can fire-roasted tomatoes
4 cups low-sodium chicken broth
1/2 teaspoon dried oregano
Chopped white onion, chopped cilantro, lime wedges, and warm corn tortillas (for serving)
A spice mill or a mortar and pestle

Instructions:
Preheat oven to 275°F. Bring ancho chiles and 4 cups water to a boil over medium-high. Remove from heat and let cool.
Meanwhile, toast peanuts on a rimmed baking sheet, tossing once, until golden brown, 15–20 minutes. Let cool.
Toast cumin seeds and peppercorns in a dry small skillet, tossing occasionally, until very fragrant, about 2 minutes. Let cool, then finely grind in spice mill or with mortar and pestle with garlic powder and cinnamon.
Purée ancho chiles and soaking liquid, peanuts, spice mixture, and chocolate in a blender until smooth. Strain through a fine-mesh sieve into a Dutch oven or other large heavy pot, reserving any solids. Return solids in sieve to blender and add 3 cups water. Process until smooth and strain back into Dutch oven; discard any solids.
Heat oil in a large skillet over medium-high. Season meat generously with salt. Cook, turning occasionally, until browned all over, 12–15 minutes total. Carefully add meat to Dutch oven and add bay leaves. Bring liquid to a simmer over medium-high. As soon as it just begins to bubble, lower heat, cover pan tightly with foil, then lid. Braise meat until meat shrinks off of bones and is fork-tender, 3–3 1/2 hours (check periodically to make sure liquid is at a gentle simmer).
Meanwhile, purée chiles de árbol, tomatoes, broth, and oregano in a clean blender until smooth. Strain through clean sieve into a large saucepan and bring to a simmer over medium heat; cook 10 minutes to let flavors meld. Season with salt; keep sauce warm.
Increase oven to 400°F. Let meat cool, uncovered, in braising liquid 30 minutes. Transfer meat to a rimmed baking sheet and roast until edges begin to brown, 13–17 minutes. Pull or slice meat into servings. Divide among shallow bowls along with tomato-chile sauce.
Serve meat with onion, cilantro, lime wedges, and tortillas alongside.
Steamed Clams With Chickpeas and Green Garlic

Ingredients:
2 tablespoons olive oil
2 green garlic bulbs, white and pale-green parts only, or 2 garlic cloves, thinly sliced
1/2 cup dry white wine
1 cup heavy cream
1 tablespoon fresh lemon juice
4 pounds Manila or littleneck clams, scrubbed
1 (15.5-ounce) can chickpeas, rinsed
1/2 cup crème fraîche
1/4 cup loosely packed dill
1/4 cup loosely packed tarragon leaves
Kosher salt, freshly ground pepper
3 (2x1-inch) strips lemon zest, cut lengthwise into thin strips
Grilled or toasted bread (for serving)

Instructions:
Heat oil in a large skillet over medium. Cook garlic, stirring, until beginning to soften, about 2 minutes. Add wine, bring to a boil, and cook until reduced by half, about 3 minutes. Stir in cream and lemon juice. Add clams and chickpeas and increase heat to medium-high. Cover and cook, shaking occasionally, until clams open, about 5 minutes; discard any that don’t open. Add crème fraîche and stir until melted into sauce. Add dill and tarragon; season with salt and pepper. Cook about 20 seconds to soften herbs. Top with lemon zest; serve with bread.
Buckwheat Crêpes With Creamy Leeks and Baked Eggs

Ingredients:
3 large eggs
1 tablespoon sugar
1/4 teaspoon kosher salt
2 cups whole milk
3/4 cup all-purpose flour
1/2 cup buckwheat flour or all-purpose flour
4 tablespoons unsalted butter, melted, plus 1 tablespoon room temperature
2 tablespoons olive oil
2 medium leeks, white and pale-green parts only, halved lengthwise, thinly sliced
Kosher salt
1/2 cup heavy cream
1/4 teaspoon finely grated lemon zest
1/2 teaspoon fresh lemon juice
Pinch of cayenne pepper
2 large eggs
Chopped dill (for serving)
Freshly ground black pepper

Instructions:
Whisk eggs, sugar, and salt in a large bowl to combine. Whisk in milk, followed by all-purpose flour, then buckwheat flour. Blend batter with 4 Tbsp. butter just to incorporate. Strain through a fine-mesh sieve into a medium bowl. Cover and chill batter at least 12 hours to allow flour to hydrate.
Let batter sit at room temperature 1 hour before cooking.
Stir briskly to reincorporate flour that will have settled to the bottom. Batter should be the consistency of heavy cream (adjust with more flour if too thin or milk if too thick). Heat a 10" nonstick skillet over medium. Brush skillet lightly with remaining 1 Tbsp. butter. Lift pan away from heat and pour 1/4 cup batter in the middle of skillet and quickly swirl pan to distribute batter evenly. Cook until crêpe begins to set and edges brown, about 2 minutes. Carefully loosen with a heatproof rubber spatula, flip, and cook until other side is lightly browned, about 1 minute. Stir batter to reincorporate; make another crêpe with 1/4 cup batter. (Recipe yields enough batter for 8 crêpes; reserve extra for coming days.)
Preheat oven to 450°F. Heat oil in a medium skillet over medium-high. Add leeks, season with salt, and cook, stirring occasionally, until beginning to soften (do not let brown), about 5 minutes. Add cream, lemon zest, lemon juice, and cayenne; season with salt. Bring to a simmer; cook until leeks are very soft and most of cream has reduced, 6–8 minutes.
Place 2 crêpes on a parchment-lined baking sheet. Evenly spread 1/4 cup warm leek mixture over each crêpe, leaving a 2" border around edges. Make a well in the center and crack 1 egg into each; season with salt. Bake until egg whites are cooked through but yolks are still runny, 6–8 minutes. Remove from oven and fold edges of crêpes up and in toward centers. Top with dill and black pepper.
Batter can be made 2 days ahead. Keep chilled.
Shrimp Toasts With Sesame Seeds and Scallions

Ingredients:
10 ounces shrimp, peeled, deveined
2 tablespoons hot chile paste (such as sambal oelek)
2 teaspoons finely grated lemongrass
2 teaspoons fish sauce (such as nam pla or nuoc nam)
1 teaspoon finely grated peeled ginger
Kosher salt
2 scallions, green and white parts separated, thinly sliced crosswise
1/4 cup white sesame seeds
4 slices white bread, 1/4 inch thick, crusts removed
Vegetable oil (for frying; about 1 cup)

Instructions:
Pulse shrimp, chili paste, lemongrass, fish sauce, and ginger in a food processor until smooth. Season with salt and pulse again to combine. Transfer mixture to a medium bowl; stir in scallion whites.
Place sesame seeds on a plate. Spread shrimp mixture over bread slices, extending all the way to edges. Press bread, shrimp side down, into sesame seeds to coat evenly.
Pour oil into a large skillet to come 1/4" up sides and heat over medium-high until a small pinch of shrimp mixture sizzles when added to oil. Working in 2 batches, fry toasts, shrimp side down, until golden and crisp, about 2 minutes; turn and cook until other sides are golden and crisp, about 1 minute. Transfer to a paper towel–lined wire rack to drain.
Cut each toast diagonally into quarters and top with scallion greens.
Sardine Toasts With Tomato Mayonnaise and Fennel

Ingredients:
1 1/2 pounds plum tomatoes (about 10), halved lengthwise
1/4 cup olive oil
Kosher salt
1/2 teaspoon fenugreek seeds
1/4 teaspoon cumin seeds
1/4 teaspoon black peppercorns
1/2 cup mayonnaise
4 (3/4-inch-thick) slices country-style bread
3 tablespoons olive oil, divided
1 small fennel bulb, quartered lengthwise, very thinly sliced
1 tablespoon coarsely chopped dill
1 tablespoon coarsely chopped parsley
1 tablespoon fresh lemon juice
Kosher salt
2 (4.2-ounce) cans oil-packed sardines, drained, pin bones removed
A spice mill or a mortar and pestle

Instructions:
Preheat oven to 500°F. Toss tomatoes with oil on a rimmed baking sheet to coat. Roast until skin is blackened and tomatoes are very soft, 20–25 minutes. Pass tomatoes through finest disk of a food mill or a coarse-mesh sieve into a small saucepan; season with salt. Bring to a simmer over medium-low heat, stirring often, and cook until you have about 1/2 cup tomato purée. Let cool.
Meanwhile, toast fenugreek, cumin, and peppercorns in a dry small skillet over medium heat, tossing often, until fragrant. Let cool and finely grind in spice mill or with mortar and pestle.
Mix tomato purée, spice mixture, and mayonnaise in a bowl; season with salt.
Prepare a grill for medium-high heat. (Alternatively, heat a grill pan over medium-high.) Brush both sides of bread with 2 Tbsp. oil total and grill until lightly charred, about 2 minutes per side.
Toss fennel, dill, parsley, lemon juice, and remaining 1 Tbsp. oil in a medium bowl; season with salt. Spread tomato mayonnaise over toast and top each with a few sardines and some fennel salad.
Tomato mayonnaise can be made 5 days ahead. Cover and chill.
Beer Americano

Ingredients:
1 1/2 ounces Campari, 1 1/2 ounces sweet vermouth, preferably Carpano Antica Formula, 3 ounces lager, Orange zest, for garnish

Instructions:
Combine the Campari, vermouth, and 6 ice cubes in a tall tumbler or Burgundy wineglass. Stir with a bar spoon to chill. Pour the lager into a separate glass and whip the beer into a foam using an Aerolatteor immersion blender. Top the cocktail with beer foam and finish with orange zest.