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Comment sublimer notre poulet fondant en crapaudine chez Champeaux ? En craquant pour quelques râpés de truffe noire à prix coûtant !
How to sublimate our Crapaudine-style free-range chicken at Champeaux? By falling for black truffle shavings at cost price!
Un piccolo gioiello nel cuore delle marche è dove abbiamo il 💗. Pieno di storia, natura e ovviamente cibo, vino e TARTUFO🐕!
Vi invitiamo a visitare questi luoghi, e chiaramente a venirci a trovare all'OSTERIA!
We made it! Juharo on site in Sarlat for the Perigord truffle festival. An awaited destination for our documentary on the truffle. Over a dozen truffle hunters gathered here in Sarlat every January to sell and show off their treasures. The #truffle is one of the most expensive, edible items per ounce in the world. The truffle is the essence of this gastronomic culture in the region of #perigord , also known for its #foeigras and #duck . Not a bad place to be for a #savorylover 📷:@juharolife
#orzo is one of my favorite ingredients to cook with and this is one of my favorite dishes, it looks simple but it does take some time so I will break it down for you aspiring #chefs trying to cook healthy hearty meals at home. It sounds cliché but fresh ingredients make all the difference.. this dish is completely #vegetarian the only intensive part of it is the sauce. You will need 7-10 garlic cloves depending on how much garlic you like🤔 and a small #shallot . Rough chop them up and set aside a stick of semi salted butter (I use kerrygold) during this time get your half box of orzo going in salted water (8-10 mins). Melt your butter, add your chopped garlic, shallots and add a tablespoon of cold pressed olive oil, let it come up to a simmer, add about one cup of your #sauvigonblanc let it reduce to about half, make sure it’s on medium heat, add some dry basil, rubbed sage, oregano, salt/pepper to taste. Once it’s hot/simmering let it chill in the fridge for about 10 minutes. Blend it until smooth.. put the sauce back into a heated sautée pan.. add your choice of cheese. I like using a #truffle#pecorinoromano 🇫🇷 melt it down (constantly stirring). Get your cherry tomatoes seasoned with olive oil, salt, pepper, dried basil. Chop up your oyster mushrooms in segments; season them with olive oil, salt/pepper. Toss in the tomatoes first into a dry/hot sautée pan, let them blister for a few minutes then add the oyster mushrooms, once they are cooked to your desired doneness add your spinach. Let it wilt down with minced garlic. Add 1/4 stick of butter + a splash of Sauvignon blanc, season with salt/pepper drain the liquid accordingly until you get a proper sear on the veg. mix the orzo/sauce until thoroughly combined. lastly start shredding truffle pecorino into the mixture. The final step is adding the sautéed veg. Let it finish cooking covered under simmering heat for about 7 minutes, occasionally adding in other cheeses that you like. If you’re trying to impress a date with this recipe and it doesn’t work plz send me a detailed dm.