-
Fabrizio Vindigni ha publicado una actualización
hace meses (editado)
Sesión de forrajeo parte 2
Colmenillas (Morchella crassipes, Morchella conica), serviola, espárragos silvestres, pimientos fritos cruschi, tímalo salado y plátano macho.
Un plato que viene del bosque. Todos los ingredientes se recogen a mano, excepto la serviola. Hay variaciones, ¿cuál es tu favorita?
Foraging session part 2
Morels (Morchella crassipes, Morchella conica), amberjack, wild asparagi, cruschi fried bell peppers, salted catchfly and plantain.
A dish that comes from the woods. All the ingredients are hand picked, except the amberjack. There are variations, what is your fave?
Traducido del inglés
jaddygonzalez, Diego Lopez Oliver y3 más14 Comentarios-
Level:
Executive Chef
Fabuloso plato, Fabrizio. Las colmenillas son un auténtico manjar 🥰
1 -
Level:
Sous Chef
Me encanta cómo cada variación mantiene ese espíritu boscoso al tiempo que aporta algo ligeramente diferente al plato. Un trabajo realmente inspirador, Fabrizio
Level:
Sous Chef
I love how every variation keeps that woodland spirit while bringing something slightly different to the plate. Really inspiring work, Fabrizio
1hace mesesTraducido del inglés
-
Level:
Scoolinary Team
@lanamihajlovic Exactly!
-
-
Gracias señoras. Con mucha sorpresa debo admitir que chapar colmenillas es Uber complicado pero, al final, estoy bien con el resultado
Thanks ladies. With much surprise I must admit that plating morels is Uber complicated but, in the end, I’m ok with the result
hace mesesTraducido del inglés
-
Buenas vibraciones gastronómicas, como siempre ¡Bien hecho Fabrizio! Estoy de acuerdo, creo que sin duda hiciste un muy buen trabajo! 😊
Fine dining vibes as usual! Well done Fabrizio! I agree, I think you certainly did a very good job! 😊
1hace mesesTraducido del inglés
-
@rekahorvathr-e2c3b8 muchas gracias por tu aprecio
@rekahorvathr-e2c3b8 thank you so much for your appreciation
hace mesesTraducido del inglés
-
-
impresionante
1 -
Level:
Executive Chef
Las dos propuestas me parecen geniales. Un buen trabajo sin duda
-
Level:
Scoolinary Team
Hey Fabrizio 😊 this dish has such a beautiful wild feel, and I’m especially drawn to the first plating, it reads more naturally, the composition has better rhythm, and the different heights let each element breathe. Which version would you keep refining?
-
@soldamiani Hey you! Thanks for the comment. Personally I’m not happy with any of the plating. I think that I’m missing something here…
-
Level:
Scoolinary Team
@fabrizio-vindigni I get you, plating can feel like the last little puzzle piece 😅 But the good part is that you’re noticing it, and that’s already progress. What do you feel is missing most right now, height, balance, or a clearer focal point?
-
@soldamiani i honestly don’t know, I’m open to suggestions
-
-
Level:
Scoolinary Team
@fabrizio-vindigni You’ve got a strong base here. The morels are beautifully handled, great texture and color, and the amberjack looks nicely cooked. To elevate the dish, bring everything together with a light sauce or glaze, something like a reduced jus or a delicate herb oil to unify flavors and add shine. Tighten the plating by anchoring the elements closer, and build a clearer focal point, stacking or layering slightly to create height. Also, consider adding a fresh or acidic touch, maybe a subtle pickled element, to balance the earthy tones and lift the whole dish.
-
@soldamiani in the final plate i am going to change how i display elements plus i will add an amberjack fumet scented with ginger and soy sauce. This will happen next year hopefully because morels are over. It’s life 🙂
1
-
-
-
-
