-
Kevin Godbee ha publicado una actualización
Tortelloni de cangrejo con crema de azafrán y bogavante, guisantes y aceite de cebollino. Este plato se creó centrándose en sabores delicados y lujosos que resaltan la dulzura del cangrejo y la sedosa sensación en boca de la pasta fresca.
Entrante de Escargots à la Bourguignonne – el clásico plato francés de caracoles con mantequilla de ajo que muchos restaurantes italianos también sirven. Era la primera vez que preparaba escargots. Estaba bueno, pero necesitaba poner más de la mantequilla de ajo y hierbas en cada soporte de caracol. No importa, lo volveré a hacer dentro de dos o tres días.
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.
Traducido del inglés
Lana Mihajlović, liloczka1978 y11 más7 Comentarios-
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! ✨
1-
@sussan_scoolinaryteam Thank you!
-
-
Level:
Executive Chef
Sin duda estarán buenisimos
1 -
-
Level:
Stagier
Wow! De pronto me han dado ganas de retomar el curso de pasta. Tub plato se ve delicioso.
1-
@dianavincescgmail-com Gracias!
-
-
Love snails . Absolutely love snails in South Africa it’s on almost every steak house’s menu .
1
-
