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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 others9 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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Level:
Scoolinary Team
🎉 Congratulations, Fabrizio! Your pics are getting better and better!
Your first photo has just earned you the Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.Thanks for the inspiration—and well done! 👏
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Level:
Scoolinary Team
What name would you give this dish?
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@soldamiani i am really happy this dish was considered, it took me long to perfect. I don’t really give dishes names but, if it would be, it would sound like “the end of the hegemony of the carrot”.
Yep, seriously 😆😆
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Level:
Scoolinary Team
@fabrizio-vindigni 👏
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