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Fabrizio Vindigni posted an update
Ciao, fellow scoolinar!
Lately, i cook a lot of carrots 😅
This one was slowly tendered in oven with oil salt and pepper, then roasted with, lemon ponzu, glazed with autumn-spiced stout reduction, mascarpone, and ricotta A combination I’ve already included in a dessert recently, but it deserved a little spotlight among the entrees. What do you think?
Cristina Arche, Maricruz RodrÃguez Montijano and 6 others5 Comments-
Level:
Stagier
Tiene muy buena pinta. Buen trabajo
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Great dish!
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Level:
Executive Chef
Excelente!!😍👏
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Thank you guys!
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This looks very good! 🙌
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