The baccala' was cooked confit (slowly in extra virgin oil). And if that wasn't tasty enough, along with escarole, the chef added a basil seed caviar and set it on top of a smooth sauce made with almond milk.
And there it is...
amazing...
Saturday, July 25, 2015
Amazing Appetizers - Baccala' with Escarole - Chef Paolo Barrale, Marenna' Ristorante (Av)
The baccala' was cooked confit (slowly in extra virgin oil). And if that wasn't tasty enough, along with escarole, the chef added a basil seed caviar and set it on top of a smooth sauce made with almond milk.
And there it is...
amazing...
Subscribe to:
Post Comments (Atom)
Vesuvius to Host the 2025 Edition of “Campania Stories”, May 18–21, 2025 – Vesuvius (Naples)
Vesuvius, a unique land rich in myth and history, will host the 2025 edition of Campania Stories from May 18 to 21. This event presents new...
-
I've lost count as to how many times I have seen Chef Peppe Guida since we met for the first time last April . On every occasion, f... -
The dates are set for 3 days of wine tasting at Naples Castel Dell'Ovo. The 6th edition of this amazing wine fair is an unique opportu... -
I first met Chef Andrea Aprea 4 years ago and have been following his career from a distance ever since. Chef Andrea Aprea of the 2 Mich...
No comments:
Post a Comment