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See below ingredients and instructions of the recipe
600 g Pasta dough
500 g Seabass, meat
250 g White bread
150 ml Milk
100 g Parmesan cheese
10 g Dry marjoram
3 Egg yolks
Salt and pepper
Giuliano Gasali of the Grand Formosa Regent Hotel Taipei.
Blend seabass with bread, parmesan, marjoram and milk, to a farce.
Add in egg yolks. Salt and pepper to season. Prepare ravioli as in
the traditional manner.
Source: Given to share with the express permission of Chef de Cuisine
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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