Beauty at every turn in our gorgeous capital city 😍🌇🌅
Originally posted by @deliciouslyella
For a split second I thought maybe I shouldn’t post it because my tummy is rolled under my bra, which is a ridiculous thought because I should really be thinking wow it’s pretty cool that I’m strong enough now to just balance in mid air on my hands 💃 So this is just a note to remind us all to always reframe our thoughts to look at the empowering, positive side of things 💕 P.S I took this pic because we’ve just finished filming another eight yoga videos for our new app and I wanted to know if there were any videos you’d like in particular and whether there was any length of time you’d prefer... would love to hear so I can make everything you want next time we film 😘
Cod - radish - beet - sweet potato - snow peas
Salt aged Cumbrian pork, Jerusalem artichoke, mangalitza black pudding, apple @crockers_ct
FRIED PASTA (SIXTH PHASE)
La Cacio e pepe a Roma è un’istituzione. È come il Colosseo. Racchiude in sé tutta l’anima popolana di una città votata alla grandezza, alla maestosità ma che non dimentica mai la semplicità dei suoi rioni, la genuinità delle sue disordinate borgate.
Il piatto tipico della cucina romana ha origini antiche. I pastori dell'agro si portavano nella bisaccia cacio, pepe e spaghetti essiccati. C’è una ragione se venivano scelti proprio questi alimenti. Il pepe nero stimola direttamente i recettori del calore e aiutava i pastori a proteggersi dal freddo e il pecorino stagionato si conservava a lungo.
È da qui che nasce la mia idea di CACIO E PEPE “Pasta essiccata e fritta ripiena di Pecorino Romano e Pepe nero”
La Cacio e pepe in Rome is an institution. It's like the Colosseum. It embodies all the common soul of a city devoted to grandeur, majesty but never forgetting the simplicity of its districts, the genuineness of its disordered hamlets.
The typical dish of Roman cuisine has ancient origins. The shepherds of the agro were brought in the bag cheese, pepper and dried spaghetti. There is a reason why these foods were chosen. Black pepper directly stimulates the heat receptors and helped the shepherds to protect themselves from the cold and the aged pecorino was preserved for a long time.
This is where my idea of CACIO AND PEPE comes from "Dried and fried pasta stuffed with Pecorino Romano and black pepper"
Plating video for the last dish posted on my feed.
Pistachio Crusted Halibut/ Quinoa/ Roasted Acorn Squash/ Smoked Chipotle Maple Syrup/ Persimmon 3 Ways (Fresh, Chips, Purée)/ Goat Cheese/ Pistachio Dust/ Purple Brussels Sprouts.
Pistachio cake with apricot rosemary jelly, lemon whipped ganache and pistachio sablee!!! One of my favourites from my class in Russia!!! @pavonitalia
Godmorning! here we got a real classic dish! - ”Graved salmon” and potatoes in dill!😛
zucchini // artichoke // ricotta // sicilian chili // lemon zest // olive oil
Left over duck legs. Left over truffle
Duck leg choux farci, burgundy truffle, Matsutake cavatelli and braised mushrooms with seaweeds and quince vinegar
When your kitchen catches on fire 🔥👀
Saint Jacques ▪️Huître ▪️Céleri ▪️Truffe
Restaurant La Scène, Hôtel Prince de Galles