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White fish ceviche with asparagusby Gastón Acurio
IG2020 on the road Pillole di Max Alajmo: cos'è la cucina, chi è lo chef (o, meglio, il cuoco). E come costruire un nuovo futuro
1 avocado 100 g tomato powder sea salt 100 ml extra virgin olive oil
peel the avocado and remove the stone, cut into quarters lengthwise, roll the quarters in tomato powder then cut in two, arrange on a medium-depth white plate, season with sea salt, serve the extra virgin olive oil separately.
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