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Kevin Godbee posted an update
Crab Tortelloni with Saffron-Lobster Cream, Peas, and Chive Oil. This dish was created by focusing on delicate, luxurious flavors that highlight the sweetness of the crab and the silky mouthfeel of the fresh pasta.
Starter of Escargots à la Bourguignonne – the classic French dish of snails with garlic butter that many Italian restaurants also serve. This was my first time making escargot. It was good, but I needed to put more of the garlic herb butter into each snail holder. That’s ok as I’m going to make it again in 2-3 days.
Lana Mihajlović, liloczka1978 and 11 others7 Comments-
Level:
Scoolinary Team
Kevin! Everything looks amazing. The tortelloni are super well made the pasta has a gorgeous texture and the plating with the peas and sauce is really well balanced.
That second photo, with the warmer light, makes the whole dish look even more appetizing. And the escargots… you really went for it! I love that you’re already thinking of tweaking the garlic butter next time those little adjustments are what take a dish to the next level.
Tell me, how did you feel making the dough and shaping the tortelloni? Was there anything that felt tricky or that you’d like to keep refining?
Thanks so much for sharing it! ✨
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@sussan_scoolinaryteam Thank you!
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Level:
Executive Chef
Sin duda estarán buenisimos
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Level:
Stagier
Wow! De pronto me han dado ganas de retomar el curso de pasta. Tub plato se ve delicioso.
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@dianavincescgmail-com Gracias!
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Love snails . Absolutely love snails in South Africa it’s on almost every steak house’s menu .
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