น้ำตกคารุอิซาว่า ชิราอิโตะร้านอาหารแนะนำแถวนี้

I was most impressed with the first item. Here is the first appetizer, and it is made with Bresse chickens. We use chicken breast, thigh and filet. The breast is grilled over high heat in an iron frying pan with a sprinkling of salt and olive oil to melt the fat on the surface. The fillets are cooked in the same way and immediately sliced into thin slices without resting and placed on the pan. The bottom part is the thigh, which is opened and deboned. The fillet is then stuffed with the stuffing. Radicchio Treviso from northern Italy, a slightly bitter vegetable, cut into wedges and roasted in the oven. We also roast a wild mushroom called gellone, which comes from France, roasted in the oven and broken into pieces by hand, and wrap them around the thigh. The roast is then carved and the breast and filet are placed on top of it. The cheese between the two is taleggio, the only Italian cheese made from cow's milk, and after it is formed, it is washed with white wine and aged. The cheese is cut into small cubes and slightly roasted to enhance the aroma. The finishing touch is a sprinkling of finely grated Sardinian bottarga, so please enjoy it while stirring a little.