Introduction
Scallop Candies with Borage, Snow Peas, and Peas is a first course that celebrates spring and everything that can be harvested during the season, from pods to wild herbs.
To prepare this dish, you will need to make fresh pasta, which will be shaped into “candies” after being filled with scallops (both the meat and roe) and caramelized shallots. The stuffed pasta is then served on a borage cream (made by blanching the leaves and blending them with oil and salt), and topped with blanched snow peas and peas.
π₯©β¨ Beef Tenderloin Crostini with Creamy Parmesan Sauce π§π
Creamy Chicken & Broccoli Penne Pasta: A Comforting Delight πβ€οΈ
β¨Lamb Chops over Lobster Mash with Asparagus π
π π§ Towering Layered Lasagna Recipe π§π
Lasagna z Kurczakiem w Kremowym BiaΕym Sosie ππ§π
How To Make A DIY Spoon Butter And Cutting Board Cream
π₯πΆοΈ Sizzling Chinese Pepper Steak with Onions Recipe π
Stek i owoce morza w kremowym sosie czosnkowo-parmezanowym π³π₯©π€π§π§β¨
Ekskluzywna uczta z homarem i filet mignon πβ€οΈ