my cooking
Oysters in an acidic bouillon with sesame
Red mullet in spiced butter with tomato
Shrimps and olives, veiled in Zibello bacon
Fillet of monkfish, with barberries
Artichoke gnochetti with poutargue
Chestnut and blackcurrant Mikimoto
Caramelised brioche slices, coffee, sherry vinegar and raspberries
Mango truffle
Oysters in an acidic bouillon with sesame
Red mullet in spiced butter with tomato
Shrimps and olives, veiled in Zibello bacon
Fillet of monkfish, with barberries
Artichoke gnochetti with poutargue
Chestnut and blackcurrant Mikimoto
Caramelised brioche slices, coffee, sherry vinegar and raspberries
Mango truffle
Artichoke gnochetti with poutargue
The same method is used as for making Italian cannelloni. I thinly slice the artichoke to form an envelope filled with a mousseline of olive oil and cumin. Some grated poutargue (Mediterranean caviar) and a sprinkling of small pieces of smoked sardine give it a Southern touch.
The same method is used as for making Italian cannelloni. I thinly slice the artichoke to form an envelope filled with a mousseline of olive oil and cumin. Some grated poutargue (Mediterranean caviar) and a sprinkling of small pieces of smoked sardine give it a Southern touch.
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