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...
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