The preview of an episode dedicated to the great French mother sauces could only start with mayonnaise. Perhaps the least mother of sauces, but also the most pop and reproduced at home. A cold emulsion, made by eggs, oil and lemon (or vinegar), which hides innumerable pitfalls behind the simplicity of its ingredients. Giuliano Sperandio, 2 Michelin star chef of the Taillevent restaurant in Paris, after showing us the Bernese sauce (2:42), begins a new journey into French gastronomic culture armed with whip, passion and technique but also, as you will discover, with an original and contemporary vision of contemporary of the basis of French cuisine.
Watch all the videos of IS dedicated to French cuisine from the "Italiani a ..." series: bit.ly/3JkkC0G
Pesto: the original recipe by Mauro Ricciardi and Giuliano Sperandio: • Pesto: la ricetta orig...
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24 июл 2024