Episode #19 with Valentino Cassanelli
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Valentino Cassanelli, the Executive Chef…
by Vera Loulou 15/01/2023
On this episode of ’74Escape x Breaking Bread with Vera Loulou, Vera interviews Valentino Cassanelli, the Executive Chef…
by Vera Loulou 15/01/2023
INGREDIENTS (Serves 4) 8 scallops 1 avocado 1 bunch of basil 1 tbsp of crème fraîche 2 limes 1 red chilli, very finely…
by Vera Loulou 08/01/2022
A sublime start to a meal, Jerusalem artichokes are rich and nutty, potato-like vegetables that are only in…
by Vera Loulou 27/11/2021
Brown the mix of meat (veal, pork and beef). You can use chopped high quality meat, but if…
by Vera Loulou 28/09/2021
Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of…
by Vera Loulou 01/12/2020
For the pea velouté, place the peas in a blender and add boiling water. Blend gradually until it…
by Vera Loulou 20/11/2020
In a small bowl, whisk both misos with just enough dashi to form a thin paste. Off heat,…
by Vera Loulou 27/10/2020
Stir the gelatin-milk mixture into the warm cream mixture to dissolve. Pour the panna cotta into three bowls…
by Vera Loulou 15/10/2020
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