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Fabrizio Vindigni ha publicado una actualización
¡Ciao, compañero scoolinar!
Últimamente, cocino un montón de zanahorias 😅
Esta fue tiernizada lentamente en el horno con aceite sal y pimienta, luego asada con, ponzu de limón, glaseada con reducción de cerveza negra con especias de otoño, mascarpone y ricotta Una combinación que ya incluí en un postre recientemente, pero que merecía un pequeño protagonismo entre los entrantes. ¿Qué os ha parecido?
Ciao, fellow scoolinar!
Lately, i cook a lot of carrots 😅
This one was slowly tendered in oven with oil salt and pepper, then roasted with, lemon ponzu, glazed with autumn-spiced stout reduction, mascarpone, and ricotta A combination I’ve already included in a dessert recently, but it deserved a little spotlight among the entrees. What do you think?
Traducido del inglés
Cristina Arche, Maricruz Rodríguez Montijano y6 más9 Comentarios-
Level:
Sous Chef
Tiene muy buena pinta. Buen trabajo
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Great dish!
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Level:
Executive Chef
Excelente!!😍👏
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Gracias, chicos
Thank you guys!
hace mesesTraducido del inglés
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This looks very good! 🙌
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Level:
Scoolinary Team
🎉 Congratulations, Fabrizio! Your pics are getting better and better!
Your first photo has just earned you the Scoolistar Badge and 100 Scoolipoints for being absolutely amazing!
It truly deserves the spotlight, so we’ll be sharing it in our Instagram Stories.Thanks for the inspiration—and well done! 👏
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Level:
Scoolinary Team
What name would you give this dish?
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@soldamiani i am really happy this dish was considered, it took me long to perfect. I don’t really give dishes names but, if it would be, it would sound like “the end of the hegemony of the carrot”.
Yep, seriously 😆😆
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Level:
Scoolinary Team
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