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Recipes

Fernando del Cerro
2017

Ingredients

Preparation

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DUBLIN BAY PRAWN WITH FIG AND FOIE
GALICIAN SCALLOP WITH CODIUM SALT, NASTURTIUM ROOT AND COASTAL HERBS

Other of the same author

2012

Fernando del Cerro

SNOW PEAS AND PORTOBELLO MUSHROOMS ON A CRISP BREAD BASE WITH PRAWN OLIUM
2009

Fernando del Cerro

SALAD OF RAW RED CABBAGE WITH BOLETUS FLAKES AND CREAMED PINE NUTS
2009

Fernando del Cerro

SALAD OF CABBAGE, TOMATO AND VARIEGATED SCALLOPS IN A VEGETABLE VINAIGRETTE

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versión 2018/11/08 14:41