He starts simply enough with water, yellow onions, and a load of stinging nettles that are plentiful in Pittsburgh in the spring. For the espuma, Severino combines hard fried eggs, hot milk, Beemster cheese, and olive oil in a Vitamix, blending until smooth. He passes the mixture and pours it into a siphon.Read whole article via www.starchefs.com
Join your peers today!
Get the latest articles, news and trends in the Food & Beverage industry delivered directly to your inbox. Don't miss out! Enter your email address below to receive the weekly in-sight newsletter.