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)
Exciting News: A New Chapter for In the Kitchen Campania begins January 21st 2025!
Exciting News: A New Chapter for In the Kitchen Campania! Ciao, everyone! You may have noticed my recent absence, and I’m here to share th...
.jpg)
-
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... -
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... -
Scarpetta. ..the word alone makes one's taste buds jump for joy. Scarpetta, little shoe, is an act of love at the end of a...
No comments:
Post a Comment