Goccia 嘅 Executive Chef Fabrizio Napolitano, 好nice 教識我地好多煮意菜技巧...
牛肝菌意式燴飯
辣椒大蝦燴意粉
自制薯仔丸子伴鼠尾草及羊奶乾酪
原來呢堂仲有得試酒, 早知叫埋husband一齊學
我唔係好飲都學人飲咗3種酒
飲完3杯面仔當堂紅晒;
以為飲酒後面紅係好嘅,行血嘛, 原來錯嘅, 飲完酒面紅係唔好架喎, 同肝酵素有關..
呢隻牛油好好味架~
great 嘅 Cacioricotta cheese, 我食咗好多....買芝士最好都係去金鐘嘅great 有好多撰擇.
飲飽食醉落堂啦~
本來兩小時半嘅堂, 上咗四個鐘, 真係學咗好多野!
一睇就知色香味俱全!
回覆刪除[版主回覆01/17/2012 23:04:42]真係好好味..
真係好認真噃!連舊牛油都係意粉國出品!
回覆刪除[版主回覆01/17/2012 23:05:38]呀sir話係好野嚟...
個燴飯好多汁呀!
回覆刪除[版主回覆01/20/2012 16:49:43]有好多芝士架...