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Kevin Godbee ha publicado una actualización
Black Truffle Fiocchetti with Mushroom Cream Veal Demi Sauce. Ricotta and black truffle stuffed pasta pouches, simmered in a luscious mushroom cream veal demi sauce and topped with black truffle and parmesan.
Lana Mihajlović, Judy Keegan y6 más7 Comentarios-
Level:
Scoolinary Team
Thank you for sharing this masterpiece. The pasta looks perfectly cooked, and the shine of the sauce along with those truffle shavings make the presentation incredibly appetizing. The contrast in textures between the creaminess and the visual crunch of the microgreens adds a refined touch.
Have you tried making your own demi-glace from scratch, or did you use a base? It could be a great opportunity to dive deeper into reduction techniques and flavor extraction.
Keep it up you’re clearly refining both your technique and your palate, and it really shows! 👏🍽️
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@sussan_scoolinaryteam Thank you Sussan! I have the video from Wolfgang Puck on how to make the demi from scratch, but I used a base on this one.
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Level:
Stagier
El plato se ve impecable. Tiene que estar delicioso.
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@undefined Gracias!
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Level:
Scoolinary Team
Hi! 😍 This is next-level elegance. The fiocchetti look perfectly cooked, the sauce has a glossy richness that screams balance and control, and the shaved truffle is placed with finesse. That microgreen crown is perfect!
What’s the most valuable technique you’ve picked up so far when working with filled pasta?🍝✨
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Level:
Stagier
This looks so rich and comforting! The sauce sounds like it ties everything together beautifully. Great job!
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@lanamihajlovic Thank you!
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