Good cooks never talk about this but as their technique deepens, they get very good at formerly complex tasks. "Fancy" dishes turn routine that they can do at a moment's notice with minimal kerfuffle.
It's called learning and it's useful to remember that all those slave years in the galley kitchen were not wasted. Most importantly, all that separates you from you from the great chefs is plain ol'-fashioned hard work (and an understanding of technique.)
This is a great dish. What makes it great is the both the elegance of its concept, and the fact that it can be endlessly reshuffled to align with the seasons and the ingredients at hand.
The older recipe required — arugula, corn, carrots, sage.
This version — radicchio, peas, carrots, rosemary.
You should be able to see the infamous shuffle yourself.
Speaking of shuffling, what would your inner Italian Grandma think of these "crab balls"? Bet she's thinking about how delicious they would be in her mouth!
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