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Foie mi cuit

DIFFICOLTÀ : | TEMPO: 45'

        There are various ways to process it, the most common: in glass jars, ceramic or terrine. The terrine is a classic long and annoying process,……… one night time to marinate, cooking...
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foie mi cuit1

Liquid yogurt spheres with strawberries ” caviar “

DIFFICOLTÀ : | TEMPO: 30'

  The techniques that I applied today are 3: The invers spherification, "caviar" made with agar agar and a mix between the two, a liquid sphere with caviar inside. The invers Spherification consists in immersing a liquid...
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Sfere liquide di yogurt 1

Duck breast with foie gras vinaigrette

DIFFICOLTÀ : | TEMPO: 30'

Take the duck breast and with a knife score the skin side (without touching the meat)  forming diamond shapes. Season and put on a cold frying pan skin side down without adding any oil. Turn on and leave it at medium-low heat for...
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Petto d'anatra con vinaigrette di foie gras2

Pasta with Sicilian pesto

DIFFICOLTÀ : | TEMPO: 15'

  My version is with both fresh and dried tomatoes, and an addition of dried raisins. The cheese: fresh ricotta and parmesan cheese. The process is simple, blend everything in a food processor starting with the fresh...
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Strozzapreti con pesto alla siciliana2