Derby Grill, a fine dining affordable for all budgets Food

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Milan - Yesterday evening, bsf Tuesday, June 17, from 17.30 at the store on Via De Longhi Burgundy 8, was held on showcooking of Mohamed Aly, Executive Chef at the restaurant bsf meal right. The course is devoted to ethnic cuisine, was edited by Golosaria, the festival of culture and taste of the Club de Papillon. The Chef, Egyptian-born and bred from generations devoted to the restoration, after having lived a past boxer brief, tells of being young party for Europe, driven by the desire to broaden their horizons that will take him to work alongside important bsf Parisian chef catering and German.
But it is Italy who falls in love, its people, its smells, its cuisine and especially bsf the dumplings, bsf put in all the sauces in the dining meal Giusto, revisiting the Italian dishes with the influence bsf of ethnicity. During the event, free and lasts one hour, homage to the cuisine of different cultures, it was possible to observe two processing techniques cous cous: the traditional version and the sweet version. After having revealed that the preparation time of the original dish is around 7 hours, Chef proceeds nell'illustrarci steps, also advising the use of pre-cooked cous cous to optimize the timing.
For the Cous cous in salty sour cream with vegetables and scrambled eggs are the fundamental ingredient: fresh cream, yogurt, curry, vegetables, egg whites. Boil 1 liter of cream and pick it once it is ready and add 1 kg plain yogurt, adding 50 grams of curry and the juice of a lemon. Toss the vegetables with the curry, scrambled egg whites and serve. But the real news was the c ous cous sweet whipped cream with strawberry jam and marmalade with star anise fennel.
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