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Fabrizio Vindigni ha publicado una actualización
#AntesYDespuesdeScoolinary
I Just remembered something important.
The very first course i attended here was plating fundamentals, and after attending it i tried my syphon and i changed the plating of one of my oldest entrees: Baccalà Cruschi e Nduja.
Its basically stockfish cream with olive oil and milk, stockfish foam, nduja (a soft southern italy’s well known cold cut) and sundried and fried bell peppers. I added wild garlic flowers.
This was the very first pic i shared here, and it’s well worth this challenge ❣️
Somayeh Ghasemzadeh, Tita Palada y8 más8 Comentarios-
Level:
Sous Chef
Me parece un plato espectacular.
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Level:
Executive Chef
Maravilloso!!😍
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Thank you so much guys
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Level:
Sous Chef
Nice to revisit this dish. Knowing where it started makes this version even more satisfying to see.
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Level:
Stagier
Amazinggg😍
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@bahar-gh127 thanks mate!
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Level:
Scoolinary Team
Thanks for taking part, Fabrizio 💛
The evolution is striking, moving from a more rustic presentation to a refined, confident plate where foam, color, and structure work together. It clearly shows how mastering plating fundamentals can transform a familiar dish into something elegant and expressive.-
@soldamiani it’s always my pleasure
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