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Le Cozze a "Trompe L'oeil": Is the Shell There or Is It a Deception? The Chef Alessandro Ferraris Reveals the Recipe
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The recipe of the chef Alessandro Ferraris is inviting and follow his suggestions make the mouth water. But, in addition to flavors, the mystery of the mussels presented in the dish must first be revealed: should they be shelled? Actually, tasting with the fork you find that the black part, external, is not the shell but are the molluscs, stuffed, 'colored' with cuttlefish black and worked in such a way as to appear as mussels still whole, inclu…
·Bologna, Italy
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