Turbot with Artichokes & Cucumber Beurre Blanc
Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss…
by Vera Loulou 27/08/2020
Once you have all the artichokes prepped, heat a medium non-stick saut pan over a medium-high heat. Toss…
by Vera Loulou 27/08/2020
Let the katsuobushi sink to the bottom, about 10 minutes. Strain the dashi through a fine-mesh sieve over…
by Vera Loulou 20/08/2020
On this episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews João Grinspum Ferraz, a historian…
by Vera Loulou 18/08/2020
Cook the skins of pecorino in boiling water. Pour salt and sugar over the “rhubarb spaghetti” and let…
by João Grinspum Ferraz 18/08/2020
Chop radicchio in four parts, keeping each part linked to the core of it. Pass it over rye…
by João Grinspum Ferraz 18/08/2020
Cook the pasta al dente. Add the pasta at the pan with peeper and guanciale/pancetta with a little…
by João Grinspum Ferraz 18/08/2020
João Grinspum Ferraz is a historian and political scientist. João’s primary focus is cultural history. He curated the…
by Vera Loulou 18/08/2020
Plate up the steak tartare patties. Top with Caviar and Nasturtium and accompany with a slice of sourdough…
by Vera Loulou 11/08/2020
On this episode of ‘74Escape x Breaking Bread with Vera Loulou, Vera interviews Manolis Stithos, a Greek chef…
by Vera Loulou 11/08/2020
Manolis Stithos is a Pastry Chef from Greece. Born in Athens with origins from Zakinthos and Chios. Manolis studied pastry and bakery at the…
by Vera Loulou 10/08/2020
