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Using ingredient italian parsley leaves

Grilled Lobster With Herb Salad

Grilled Lobster With Herb Salad
  • 4 batons
  • 2 spiny lobsters
  • 1 lemon
  • 1 preheat grill
  • 1/2 scallions (julienned)
  • 1/2 chives
  • 120 gr chervil leaves
  • 45 gr fennel fronds
  • 30 ml extra-virgin olive oil (plus)
  • 18 gr basil leaves

Pasta With Asparagas Gremolata

Pasta With Asparagas Gremolata
  • 4 garlic (cloves)
  • 1 asparagas
  • 180 ml chicken broth (reduced)
  • 60 ml olive oil
  • 3 gr italian parsley leaves (whole)
  • 1/2 slices orange zest

Quail Breasts & Truffle Salad

  • 60 circles (very thin)
  • 50 chanterelles
  • 32 asparagus tips
  • 30 truffle
  • 30 grams of truffles
  • 12 breasts
  • 12 italian parsley leaves
  • 1 tomato
  • 2 gr frisee lettuce
  • some herbs aside to use in chanterelles preparation

Peter Wallace's Smoked Bluefish Chowder

  • 3 smoked slab bacon (lean)
  • 2 ears of corn (fresh)
  • 2 onions (peeled)
  • 2 russet potatoes unpeeled
  • 2 flaked smoked bluefish
  • 1 black pepper (freshly ground garnish)
  • 1 cilantro leaves
  • 1/2 dice
  • 1,400 ml fish bouillon
  • 8 gr butter (unsalted)

Quail Breasts And Truffle Salad

  • 60 circles (very thin)
  • 50 chanterelles
  • 32 asparagus tips
  • 30 truffle
  • 30 grams of truffles
  • 12 breasts
  • 12 italian parsley leaves
  • 1 tomato
  • 2 gr frisee lettuce
  • some herbs aside to use in chanterelles preparation

Vermicelli With Ricotta Cream Sauce

  • 12 vermicelli
  • 2 chives
  • 2 top of green scallion
  • 190 gr skim ricotta cheese
  • 120 ml skim milk
  • 7 gr italian parsley leaves
  • 3 gr imported parmesan cheese
  • 2 gr lemon rind
  • 1 gr nutmeg
  • 1 gr coarse salt
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