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Edgars Kigelis ha publicado una actualización
First try of Scarpinòcc pasta whit duck confit and mushroom duxelle.
Mercedes Delgado de Miguel yMercedes Minaya Palacios2 Comentarios-
Level:
Executive Chef
Ya estoy imaginando los sabores, el pato queda riquísimo por no decir las setas, una dualidad en el relleno de esa pasta.
De que más las sueles rellenar
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Level:
Scoolinary Team
This is a beautiful first try, Chef Edgars, the shape already looks elegant and quite consistent, which is no small thing with a pasta like this. The glossy finish also gives it a lovely handmade character. I’m joining Mercedes’ question too, what filling did you go with in the end? And did you use any special technique for shaping or sealing them?
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