Tags » 1. Antipasti (appetizers)

Sea Bass with Triple Fennel

I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified butter) combined with tender juicy flesh (by cooking sous-vide). 1,047 more words


Mussels with Pepper (Impepata di Cozze)

Mussels are in season again. This recipe is so simple that it is hardly worth calling a recipe, but it sure is a delicious way of preparing mussels and so I’m sharing it with you anyway. 359 more words