Tortelli farciti di stout liquida con salsa di zafferano e ostricaLa RepubblicaSobbollire per 5 minuti la birra con il miele e l’agar agar aggiunti a freddo. Versare in un vassoietto con bordi alti per almeno 2 cm di altezza. Via d.repubblica.it
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Tortelli farciti di stout liquida con salsa di zafferano e ostrica
Posted in cucina, primi, shell, tagged Agar, cooking, Salsa on 9 November 2011 | Leave a Comment »
chef Marcello
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