Nando Silvestre


SHIITAKE MUSHROOMS, milk, cream, jelly, brick pasta and BLACK TRUFFLE
Cook the whole truffle milk, the milk starts to brown remove from heat and add a drop of cream, blend and let cool. Make a white sauce with shiitake SETA using gelatin instead of flour, the dough has cooled, fill cylinders filo pastry and frying. When frying must try to fill the straw becomes liquid, and mix with milk truffle, being able to drink with the cylinder of filo pastry.


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