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This time, we have Chef Okuda from Al Checciano!
Chef Okuda runs a restaurant "Yamagata Sandandero" in Ginza, Tokyo, making Italian dished with ingredients from Yamagata Prefecture.
This time, he introduced us to a cold cappellini appetizer using gurnard from Yamagata Prefecture.
- Ingredients
20g cappellini
salt, to taste
15g spiny red gurnard, sliced
15ml pure olive oil, chilled
a dash of extra virgin olive oil
1/3tsp chive, cut into small pieces
4g caviar
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