Scallop Carpaccio with Passion Fruit & Fennel
Trim off the frods from the fennel. To finish and serve, scatter the fennel frods, season with salt…
by Vera Loulou 07/10/2020
Trim off the frods from the fennel. To finish and serve, scatter the fennel frods, season with salt…
by Vera Loulou 07/10/2020
To serve, whisk the cold miso cream until smooth and spoon into three bowls. Top with Bergamot tea,…
by Vera Loulou 29/09/2020
To cook the blinis, add a dash of clarified butter or vegetable oil to a non-stick pan. Place…
by Vera Loulou 21/09/2020
Clean and gut Red Mullet. Put a sage leaf inside the fish and wrap in parma. Cook in…
by Vera Loulou 10/09/2020
Sprinkle pasta with remaining breadcrumbs. Grate a generous amount of bottarga on top. I also slice the remaining…
by Vera Loulou 05/09/2020
Then gather 2 cups rose petals, pink and red petals work best. Pluck off your rose petals in…
by Loria Stern 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
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