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Fabrizio Vindigni posted an update
Hello schoolinars, long time no post. It’s freaking hot in Italy and I don’t really feel like spending 10 days in the kitchen to prepare a fine dining meal lol.
Last Tuesday I had my cousins over to my place and I had 3 hours to prepare something. It’s not the best dinner ever but It worked
– pasta fillo cradle, chanterelles, tropea sweet onion, oyster and beetroot + a gin tonic shot made with oyster water
– tuna, peach, zucchini, home cured capers, gazpacho
– scialatielli with hand harvested porcini
– porcini carpaccio (edulis, aestivalis)
– Belgian endive dresses in a Japanese inspired sauce, king shrimps tartare with bergamot
I prepared a wild herbs gelato but the plating was atrocious 😂
Inês Paler, ivana saiz and 6 others16 Comments-
Level:
Executive Chef
Que preciosidad de platos
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Hola Antonio! Muchas gracias! How are you?
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Level:
Executive Chef
Bueno, ahora mismo muy estresado porque nos visitan bastantes cruceros y estamos desbordados de trabajo, gracias por preguntar.
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Work is good man, I’m glad you’re being productive
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Level:
Executive Chef
Para no ser la mejor cena del mundo, te luciste bien. Unos platos fantásticos 😍
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Thank you chef! How are you doing lately
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Level:
Executive Chef
@undefined Estoy bien! Ahora algo mas alejada de la comunidad, entre el verano, vacaciones y familia.. pero entro de vez en cuando. Ultimamente he publicado algunas cosas. Si pasas por mi perfil las podrás ver.
Me alegra volver a leerte y ver tus maravillosos platos.
Espero que te vaya bien todo-
Yes yes, all Is good. I’m going to check your last creations on your profile
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Level:
Executive Chef
Fabuloso, como siempre, Fabrizio. El atún y el carpaccio son puro ♥️
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Hola Beatriz! Thank you so much ❣️
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Amazing !!! If this is without interest to go to the kitchen I can t imagine if you feel like … want to go 😋😋😋 maravilloso
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Well you can’t see it in the picsi because I just put a couple of spoons in a bowl. I will provide a separated pic. I prepared many types of gelato, sugary and gastronomic, we eat it with many stuff actually but the main use is as desserts
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Which one is the Gelato?? You italian guys eat it with bread , don’t you ?
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Brioches more than bread. This one was made with 8 different wild herbs. I am reeeeeally my first critic actually but this one was amazing
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Level:
Sous Chef
This looks incredible, especially for a “quick” three-hour dinner! 😄 The tuna with peach, zucchini and gazpacho sounds so fresh, and I love the idea of pairing Belgian endive with king shrimp tartare and bergamot. Such a creative summer menu!
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❤️ it was just a fresh fast dinner with friends
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