Lasagne Croccanti Con Verdure, Formaggio E Prosciutto
Shiitake, Parmesan Cheese, Olive Oil, Butter, Rosemary
The fattened liver of a goose or duck. The rich, buttery flavor of foie gras makes it a delicacy popular in French cuisine. It is prepared over low heat, as the fat has a lower melting point than other animal fats, and oftern served in mousses, terri... More about Foie Gras
Shiitake, Parmesan Cheese, Olive Oil, Butter, Rosemary
Ice Wine, Black Pepper, Apple, Salad, Extra Virgin Olive Oil
Fleur De Sel, Red Wine, Serrano, Frisee, Heavy Cream
Fleur De Sel, Balsamic Vinegar, Granulated Sugar, Vegetable Oil, Foie Gras