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Ksenia Vadaturskaia posted an update
Quiche di melanzane, scamorza e pomodori ciliegini rossi e gialli #TomatoChallenge
Rachel DOUX, Sol Damiani and 7 others7 Comments-
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1a year agoTranslated from Spanish
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Level:
Executive Chef
Yummy
Level:
Executive Chef
Riquísimo
1a year agoTranslated from Spanish
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Level:
Scoolinary Team
That quiche looks delicious! I love how the colors of the tomatoes pop in the presentation-it looks like a dish full of freshness and flavor. Did you use any special technique to enhance the flavor of the scamorza? Thank you for joining the challenge. 🫶🏻
Level:
Scoolinary Team
That quiche looks delicious! I love how the colors of the tomatoes pop in the presentation—it looks like a dish full of freshness and flavor. Did you use any special technique to enhance the flavor of the scamorza? Thank you for joining the challenge. 🫶🏻
1a year agoTranslated from Spanish
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@Sussan Estela Olaya in this quiche I had the intention to give the full credit to the flavors of tomatoes and eggplants (I haven’t done the photo of the cut, but the eggplants are really there 😊 in cubes as the first layer, scamorza here had the role to unite the ingredients, and it’s also a favourite cheese of my daughter, 😊 that actually played a decisive role in choosing it
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Buona, complimenti
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Level:
Scoolinary Team
Congratulations on joining the #TomatoChallenge once again! 🍅✨ This quiche is a true testament to your skill-combining the smokiness of scamorza with the delicate balance of eggplant and those vibrant cherry tomatoes. It’s pure artistry on a plate! 🎨 I’m curious: when working with eggplants, do you have any secret technique to control their moisture or bitterness? Some chefs swear by salting, while others go for quick grilling-what’s your preferred method?
Keep inspiring us! 🚀🔪👨🍳
Level:
Scoolinary Team
Congratulations on joining the #TomatoChallenge once again! 🍅✨ This quiche is a true testament to your skill—combining the smokiness of scamorza with the delicate balance of eggplant and those vibrant cherry tomatoes. It’s pure artistry on a plate! 🎨 I’m curious: when working with eggplants, do you have any secret technique to control their moisture or bitterness? Some chefs swear by salting, while others go for quick grilling—what’s your preferred method?
Keep inspiring us! 🚀🔪👨🍳
a year agoTranslated from Spanish
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a year agoTranslated from Spanish
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