Lorenzo Cogo
Foil-baked riceby Enrico Bartolini
In sala Mariella Organi ci racconta i suoi sei segreti per una sala perfetta, in un grande ristorante
3 g of Pariani toasted natural Noto CV Romana almond oil 4 g of Caffè Sicilia candied olive 1 g of candied ibleo caper in Caffè Sicilia honey syrup
Pit the olive and divide in half. Leave it to soak in the Pariani almond oil for 4 minutes. Meanwhile, drain the caper of its syrup and dry with kitchen paper. Pour the Pariani almond oil into the serving container and position the candied olive and caper. Serve at room temperature.
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