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gelatine “Fish tale”
Recipes by Paco Pérez
Cannellone of Langoustine
See recipe
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agar
almonds
beef cheek
biscuit dough
cane bone
cherry puree
citrus cream
coalho cheese
cow's tongue
crushed ice
dark couverture
dried onion
Epazote
escarole lettuce
fresh codium
green anise
green mustard
Iberian pork loin
jivara
kimchee
Leaves of epazote
lemon peel
liquid lecithin
liquified grilled flat beans
manzanilla wine
masala spice
Pardina lentils (brown)
pig's ears
pork
prunes
raspberry pulp
shallots
shichimi
soy lecithin
stock
strawberries
toasted nuts
vanilla bean
vanilla beans
vanilla essence
white cane vinegar
yellow pectin E440
yellow peppers
yuzu inspiration
zucchini
