Carpaccio of braised giant octopus served on gardern greens and parmesan shaves sprinkled with balsamico dressing.
(right mouse click on the picture to 'Save Picture As')
World Gourmet Summit 2001
WGS
Culinary Masterclasses - 23
~ 26 April 2001
Carpaccio of braised
giant octopus served on gardern greens and parmesan shaves sprinkled with balsamico
dressing.
(right mouse click on the
picture to 'Save Picture As')