龙虾Gnudi
这款优雅的龙虾Gnudi菜来自厨师Scott Conant的纽约市餐厅Fusco,带有明亮的绿色豌豆和坡道叶子的弹性旋转。如果您有新鲜的Fava Bean,那也将很棒的东西扔进这道菜中。幻灯片:更多的龙虾Recipes
这款优雅的龙虾Gnudi菜来自厨师Scott Conant的纽约市餐厅Fusco,带有明亮的绿色豌豆和坡道叶子的弹性旋转。如果您有新鲜的Fava Bean,那也将很棒的东西扔进这道菜中。幻灯片:更多的龙虾Recipes
的味道bagna gnud龙虾尾i was amazing and we'll be making the recipe again. I believe that there is a typo in the recipe where it called for whisking in a pound of butter for the bagna cauda. Having never made bagna cauda before, I dutifully followed the recipe. I tasted the sauce before adding the butter and loved its intensity. But after whisking in the butter and passing it through a sieve, I ended up with a very subtly-flavored butter sauce which I only used a couple of spoonfuls in the dish. Next time I will make it with one stick (not pound) of butter.