flakes of veal on saffron carpaccio sauce and shaving of black truffle
fazzoletti di vitello dei magredi, lacrime di zafferano e tartufo
INGREDIENTS : veal fillet, saffron, veal /beef stock , cream ,truffle, baby rucola, black truffle, truffle oil. dmiglace, extra virgin olive oil.
METHOD : Tight the veal fillet and poach it in veal / beef stock until medium point of cooking.Let the meat cool down topped with a medium heavy weight.
Reduce the veal / beef stock and add the saffron sacue , let reduce. Add the cream reduce and let cool down.
Slice the beef.
Dish out according to the photo, poring the saffron sauce, add the slices of beef, brush the meat with truffle oil.Finish the plate with shaving of black truffle.
METHOD : Tight the veal fillet and poach it in veal / beef stock until medium point of cooking.Let the meat cool down topped with a medium heavy weight.
Reduce the veal / beef stock and add the saffron sacue , let reduce. Add the cream reduce and let cool down.
Slice the beef.
Dish out according to the photo, poring the saffron sauce, add the slices of beef, brush the meat with truffle oil.Finish the plate with shaving of black truffle.
ႏြားေလးသား veal ကို ပါးပါးလီွးၿပီး saffron sauce နဲ႕ေပးထားတာပါ။ အီတလီ chef အသစ္ရဲ႕ ပြဲပါပဲ။
စားေကာင္းမယ္။ ျမန္မာပါးစပ္နဲ႔ေတာ့မသိဘူး ကၽြန္ေတာ္လို အစာဆိုအကုန္ၾကိဳက္သူ အေနနဲ႔ေတာ့ လက္မေထာင္ပါတယ္။
ReplyDeleteခု လာတဲ့ အီတလီ chef အသစ္က idea လန္းတယ္။ သူ့ ပြဲေတာ္ေတာ္မ်ားမ်ား က်ေနာ္ မရေသးဘူးဗ်။
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