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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
Celebrity chef. Italian cuisine chef who owns 13 restaurants. Earnings: $3 million
Celebrity chef with 3 stars at the Michelin Guide, with worldwide restaurants!
English celebrity chef also known as The Naked Chef. BBC food television shows.
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