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Fabrizio Vindigni ha publicado una actualización
It’s mushrooms season and foraging plays a big role in my kitchen. Tonight simplicity took over and we had a simple mushroom carpaccio with parsley oil and 24 months Parmigiano.
I used fresh Amanita caesarea and Boletus aereus
Lana Mihajlović, Mercedes Minaya Palacios ySam Adams4 Comentarios-
Level:
Executive Chef
Maravilloso!! Yo he descubierto el ‘foraging’ hace poco, desde que vivo en el campo… ¡Hay tantos tesoros que podemos recoger nosotros mismos en la naturaleza! 🥰
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@beatriztorijagmail-com exactly! It’s awesome
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Level:
Sous Chef
Fabrizio, this looks incredible.
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@lanamihajlovic it’s just mushrooms, oil, lemon, salt, pepper
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