How to Make Langoustine from George Restaurant: Recipe by Naples’ Most Awarded Gourmet Chef | Chef R
Top chef Domenico Candela, the first to earn a double macaron in central Naples, shares a visually and gustatorily stunning recipe: with 'Langoustine and Carrots'.
Keywords
- Chef
- Recipe
- Earn
- Shares
- Naples
- Double
- Central
- Macaron
- Candela
- Stunning
Ingredients
- 800 g of 0/5 Porcupine Gerli langoustine
- 150 g of carrots
- 9 g of purple EVO oil
- 8 g of Champagne vinegar
- 2 g of salt
- 10 g of iyokan
- 1 g of agar agar
- 150 g of carrot juice
- 25 g of fresh turmeric juice
- 15 g of grapefruit juice
- 40 g of French butter
- 1 g of Maldon salt
- 16 g of crustacean bisque
- 4 g of mixed herbs
- 10 g of yellow carrots
- 10 g of purple carrots
- 10 g of orange carrots
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