Ingredients
- 50 g Parmesan cheese
- 6 garlic cloves
- 80 g extra virgin olive oil
- 20 g balsamic vinegar
- 1 tsp freshly squeezed lemon juice
- sea salt
- ground black pepper
- 1500 g boiling water
- ½ brown onion
- 10 black peppercorns
- 1 dried bay leaf
- 1 tbsp Vegetable stock paste
- 600 g new baby potatoes
- 6 fresh skinless, boneless salmon fillets
- 2 tbsp extra virgin olive oil
- ½ tsp dried oregano
- 6 slices lemon
- 1 bunch green asparagus
- 80 g salted butter
- 10 sprigs fresh flat-leaf parsley
- 1 fennel bulb
- ½ radicchio
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