This is our tribute to the lovely food we had at the Globe Tatt Awards 2012 we’re still raving about.

To ease our longing for more of the wonderful creations of Margarita Fores and Cibo di M, we decided to hack one of the appetizers they served that still causes our mouths to water just thinking about it. Some black magic clearly must have been involved in their kitchen because we still succumb to collectively moaning (and incessant drooling) whenever we remember the Tatt Awards hors d’oeuvres.

Be prepared to make a whole pack of these because your stomach will not be pleased with just a few! You won’t even be able to stop yourself until there are absolutely no more resources left for you to make more. So we’re giving you a warning right now to remember your cholesterol and calorie intake! Like we said: This thing is made out of black magic. It’s cursed, we tell you! If you, however, would bravely (or insanely) dare to venture down the road to literal heartache, at least know that you won’t be alone—we’ll be right there beside you. We can’t provide you with water bottles, fibrous vegetables, and Xenical, though. You’re on your own there, buddy.

This appetizer seems so simple, but is actually one of our more complex recipes. “The most complex things come in the simplest of packages,” as they say. Like pulling bunnies out of a top hat, or making a caged adult tiger disappear into thin air. Magic tricks, however, are not made up of salty and bite-sized crunchy fried pork rinds, cool clouds that taste richly of garlic, and topped delicately with pork floss.

You see, magic tricks aren’t made with real magic. This recipe is. And we welcome you into conjuring it up for yourself.