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Fabrizio Vindigni ha publicado una actualización
Foraging session: beautiful Macrolepiota procera mushrooms are being transformed into small cutlets, frozen, ready to be served as amuse bouche with some acidic sauces during my next dinner. Eating seasonal, picking your own food and herbs when possible, is definitely magical
Lana Mihajlović, Diana Vinces yMercedes Minaya Palacios2 Comentarios-
Level:
Scoolinary Team
Hi Fabrizio! 🍄 This prep shot feels like a still from a beautiful culinary documentary — so intentional, earthy and full of life. Turning those Macrolepiota procera into crispy cutlets for an amuse bouche is next-level seasonal cooking.
What kind of acidic sauces are you thinking of pairing them with? The balance of textures and flavors sounds like it’ll be a total hit. Can’t wait to see the final plating! -
Level:
Stagier
That sounds amazing Fabrizio! I love how you’re turning your foraged mushrooms into something so special. Can’t wait to see them plated with those sauces!
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