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Discover Pinterest’s 10 best ideas and inspiration for Gastronomy. Get inspired and try out new things.
Pumpkin Pie Ravioli Spheres | Olives for Dinner

These Pumpkin Pie Ravioli Spheres are made with a molecular cooking technique called reverse spherification, and it's super fun!

6 ingredients

  • 1 tsp Sodium alginate
Baking & Spices
  • 6 oz Pumpkin pie filling
  • 3 dollops Whipped cream, non-dairy
Bread & Baked Goods
  • 1 inch Or two of the pie, rind
  • 3 cups Water
  • 1 tsp Calcium lactate (yes, it’s vegan)
Grilled octopus over squid ink pasta and tomato garlic sauce - Viktoria's Table

1 · 50 minutes · Grilled octopus over squid ink pasta and tomato garlic sauce - twice cooked, tender octopus, served over spicy, squid ink spaghetti, and the best tomato garlic sauce.

13 ingredients

  • 3 Bacon
  • 1 Baby octopus ((about 2 pounds))
  • 1/2 package Squid ink spaghetti * ((or other pasta))
  • 8 Garlic clove
  • 1/2 tsp Hot pepper flakes
  • 1 Onion
  • 1 tsp Oregano, dry
  • 1 can Tomato sauce
Baking & Spices
  • 1 Salt
  • 1 Salt and pepper
Oils & Vinegars
  • 2 tbsp Olive oil
Beer, Wine & Liquor
  • 2 cups White wine
  • 1 Wine corks
Yotam Ottolenghi’s Valentine’s Day recipes

Unconventional Valentine’s recipes for confit duck legs with herby roast kohlrabi, topped off with a fragrant coffee cream pud to give your evening a lift

Edible Spheres | America's Test Kitchen Recipe

Spherification is a cool technique that kids can use to transform liquids (Hot sauce! Cranberry juice!) into solid, edible spheres.

Spherification (Making "Caviar") - Tiny Urban Kitchen

This post is part of a larger series devoted to a Molecular Gastronomy focused meal I made: Molecular Gastronomy with an Asian Twist Spherification is a modern molecular gastronomy technique that was first invented at El Bulli by Ferran Adria in 2003. While visiting a company called Griffith España, Adria and his team discovered a...Read More

French Dishes By Region – The lllustrated Guide To France’s Diverse Gastronomy

France is a country with some of the most delicious and highly regarded cuisine in the world. French cuisine is one of the biggest attractions to visitors to the country, and for locals, enjoying t…

Tuscan Fettunta with Roasted Peppers and Goat’s Curd Recipe

Fettunta is the Tuscan equivalent of bruschetta, the name derived from 'la fetta unta' ('the oily slice') – and you can see why! Thick toasted bread is drizzled with oil, rubbed with garlic, topped with goat's curd and finished with a tangle of sweet and sour roast peppers, studded with olives, capers and plenty of garlic. The perfect antipasto to have alongside a few drinks in the early evening.

14 ingredients

  • 7 Garlic clove
  • 1 tbsp Marjoram, leaves
  • 6 Shallots
  • 250 g Goat's curd
  • 50 g Black olives, pitted
  • 2 tbsp Capers
Baking & Spices
  • 1 Black pepper, freshly ground
  • 1 tbsp Caster sugar
  • 6 Red peppers
  • 1 Salt
Oils & Vinegars
  • 75 ml Olive oil
  • 1 Olive oil
  • 50 ml Red wine vinegar
Bread & Baked Goods
  • 6 slices Sourdough bread
Yellowtail Crudo with Mandarin & Gooseberries

In this recipe, yellowtail crudo is marinated with olive oil, mandarin orange juice, shallots and topped with chives, cape gooseberries, edible flowers and micro-greens (mostly added for garnish).

9 ingredients

  • 4 oz Yellowtail, sushi-grade skinless boneless fillet
  • 1 Handful Borage edible flowers
  • 1/4 cup Cape gooseberries
  • 1 tsp Chives
  • 1 tbsp Mandarin orange, freshly squeezed
  • 1 Microgreens
  • 2 tsp Shallot
Baking & Spices
  • 1 Flakey sea salt
Oils & Vinegars
  • 1 tbsp Olive oil

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