Incredible how creatures of the sea can camouflage themselves in the depths but captivate us with their vibrant colors when paired with earthy vegetables, legumes, and grains. For your second course (here's the first, if you missed it!), we've decided to highlight this lovely balance of earth and sea.
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We’ve included two dishes from avid Forkly-ers, Chef Rodrigo De La Calle of Aranjuez, Spain and Chef Alessandro Ricciardi of Florence, Italy. Chef De La Calle’s creations focus on “Gastrobotánica,” a new wave of cooking that emphasizes the use of uncommon plant species for delicate, artistic dishes. Chef Ricciardi works with flour and natural yeast concentrating on impastazione, or, “making the dough” into beautifully textured dishes with contrasting reds, purples, greens, and such, depending on the ingredients of the season.
As is our reaction to many of the chefs and food enthusiasts on Forkly, we wish we could hop on a plane just to try a bite!
Pulpo Y Lentejas
Fish Base Soup With Rice Noodles
Seared Scallops with Pork Hock & Leek Terrine
Lobster and Pea Risotto
For more colorful dishes and to share your own, check out the Forkly app!