Membre Fabrizio Vindigni
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Fabrizio Vindigni a publié un message Il y a 2 semaines
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?
Cristina Arche, Maricruz Rodríguez Montijano et 6 autres9 Comments- View more comments
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Fabrizio Vindigni a publié un message Il y a 6 semaines
Another dessert attempt from the worst pastry chef on the planet.
Its a carrot cake base, mascarpone cream on it, black sesame and chia Praline, ponzu sauce roasted carrot rolls and wasabi and herbs namelaka foam.
Flavour wise I’m happy. The delicate carrot cake is balanced with the fatty and fresh mascarpone, the nutty praline and the acidity…
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Fabrizio Vindigni a publié un message Il y a 7 semaines
Some photos from the dinner prepared a couple of weeks ago, consisting of 3 appetizers, 2 entrees, 1 first course, 1 second course, focaccia, dessert, 2 petites, and 2 drinks. I wanted to present every dish as a post but I understand it might be boring
Amuse:
Crystal bread, vodka-marinated squid, black cabbage, aioli, and beetroot
Rice… En savoir plus- View more comments
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Fabrizio Vindigni a publié un message Il y a 8 semaines
First bites from last sunday dinner:
Crystal bread, marinated squid with vodka, black kale powder, aioli, beer leaf
Macrolepiota procera cutlet with fermented lemon sauce and a touch or asian flavours (mirin, soya), porcini gel
Rice paper tartlet, Clitocybe geotropa, 15 days marinated egg yolk, king prawns bisque sauce
This is dish 1 of 10 of…
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Fabrizio Vindigni a publié un message Il y a 2 mois
Il y a 2 mois (edited)
“8th century BC”
A study on the food of the Magna Graecia colonies in Calabria during the early years of colonization, translated to the present day, an evolution of a dish I posted some time ago.
Pork fillet marinated for 24 hours in brine, 2 liters of water (80:80, CBT 60x 1 hour), grilled on a cast iron griddle at 55°C (131°F) at the core.…
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Fabrizio Vindigni a publié un message Il y a 2 mois
Il y a 2 mois (edited)
This is one of the most difficult dishes i prepared so far. It took me a lot of work to find a decent balance, but finally im done.
Risotto di Sibari, Oyster + Clams cream, lime, burnt bread dust and figs sorbet
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Fabrizio Vindigni a publié un message Il y a 2 mois
Il y a 2 mois (edited)
Hello 😌
Long time no see heh? This sunday im going to prepare a wide dinner for a sommelier friend and i hope i can get to take good pictures.
I’m attending the petite gateaux course and it’s outstanding, maybe it will help me move from the throne of worst pastry chef ever 😂
I just learned that while i didnt have the chance to check the app…
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Fabrizio Vindigni a publié un message Il y a 2 mois
Seafood is the traditional to go for xmas dinners where i live. This is a simple seafood salad with vegetables, goat cheese and roasted bell peppers sauce, with a mix of cold and warm preps
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Fabrizio Vindigni a publié un message Il y a 3 mois
Keep it simple day 2
Filet tartare, Craterellus lutescens, Lactarius deliciosus, truffle, oxalis, wild spinach, marinated egg yolk (24 hours, 50:50 dry brine)
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Fabrizio Vindigni a publié un message Il y a 3 mois
Il y a 3 mois (edited)
Today just plain simple stuff
Sirloin steakhouse style, spring onions, radish, turnips, Negramaro sauce, black truffle
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Fabrizio Vindigni a publié un message Il y a 3 mois
The new Fine Dining Fish Course with Chef Borrias is quite interesting. The idea of making a Pil-Pil and a Fumet directly with sous vide is definitely useful.
Chapter 6 tho, that’s a dish i would love to replicate.
Do yourself a favor and attend that couse, it’s worth your time! -
Fabrizio Vindigni a publié un message Il y a 3 mois
Il y a 3 mois (edited)
“Happy bday my friend! What do you wish for your special day?”
“Cook me something!”
🤐
Okay then.
7 courses dinner featuring this menu:
Amuse bouche 1: Strawberry grape jam, oysters, black kale powder, fermented lemon, burnt onion, herbs. To drink: gin oyster (a gin tonic made with oyster water)
Amuse 2: mushrooms (Hydnum repandum, Clitocybe…
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Fabrizio Vindigni a publié un message Il y a 3 mois
A dear friend gifted me of beautiful box of black truffles he personally found in the woods.
Well I’m a simple italiano, you give me truffle and i make tagliatelle.
That’s the deal.
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Fabrizio Vindigni a publié un message Il y a 3 mois
Tonight i had to work and i could not get up from my desk. What about the dinner?
It’s not a problem when you fiancee can fry some good fish ❤️
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Fabrizio Vindigni a publié un message Il y a 4 mois
Archive Photo:
Tuna, wild asparagus, pleurotus, zucchini roll with goat cheese, wild herbs cream, porcini broth, seasonal flowers
Peace ✌🏼
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