White Truffle Tagliolini
Cook the tagliolini as per the instructions on the packet until they are 'al dente'. Save some of…
by Vera Loulou 01/12/2020
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
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
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
