Pear Soufflee
$36Core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve.
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Core and boil the pears, pound them with pepper, cumin, honey, passum, liquamen, and a little oil. Add eggs to make a patina, sprinkle with pepper and serve.
Peel, stone and dice the melons. Then cook it in a pan together with spices and herbs until done.
Contrary to the usual chicken fricassee (usually pale in color), this seafood fricassee is vibrant in color. The seafood fricassee has a nice refreshing flavor from the wine.
It's better to make the must rolls with yeast dough, because then they can be kept longer, and they are not so hard.
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