Heavily seasoned with chives, parsley, shallots and capers, this versatile French sauce can be served hot or cold and is a great complement to heavy meat dishes.
Polenta, Sausage and Peppers..the way it should be served and eaten. (translate)
Piazza Duomo - spugna di erbette
Wine Bottle Turned Into A Lamp
Pacific Halibut (by seango)
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Mi-cuit de thon