- Joined
- Dec 7, 2019
Thanks.I'm salivating.
We too do tournedos à la Rossini (if you're Italian, thank you for the gift of Rossini by the way). But we skip the Périgueux sauce, it rather distracts than anything. So just a toast, a thick slice of beef fillet cut "à contresens", a good slice of foie gras (duck or goose, depending on inspiration) and a slice of (real) truffle. I'm sure Eteri would fight but I'm sure it wouldn't hurt a skater's figure.
And adding bottarga to spaghetti alle vongole, that looks divine. And skaters just have to adjust the amount of spaghetti to their precise needs (and the cooking because pasta al dente have a lower glycemic index than more cooked pasta, so the choice of the cooking depends on when the skater needs energy).
I wish you delicious meals and bon appétit!
You too have wonderful holidays as everybody writing here.