Chef: Marina Pesci – Octopus and salt cod tempura surprise with astidocg on sunroot cream and chips.
RESTAURANT LOCANDA FILOMARINO 500 gr flour 1/2 l Spumante Asti docg 4 egg whites 500 g sunroot (Jerusalem artichokes) 1 leek 150 ml light cream salt to taste 70 g octopus 70 g salt cod Beat the egg whites until they are stiff and put them aside. In a cold bowl, blend the sifted flour and...