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Course Brazilian Fine Dining
Scallops and Brazil nuts
See recipe
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Tags
00 flour (very strong)
almond powder
blanched lemon peel
caper
ciabatta
codium stock
confit artichoke
cream cheese
desalted bacalao
fermented coconut ice cream
fish fumet
fish sauce
ham fat
Iberian pork grease
kiwi
kumquat
light vegetable broth
macadamia nuts
mandarin juice
maracuya puree
matcha
mayonnaise
Medjool date
mini rice
olive oil
Opalys white chocolate
parmesan cheese
pasilla chili
peach stones
Pedro Ximénez vinegar
pickled chillies in vinegar
pork scratchings
raisin
Red coloring agent
red sauce
requeson fresh cheese
sweet onion
TPT syrup
traditional dough
trotter broth
turbot shoulders
vacuum bag
wheat corn
white Jabugo bacon
çoalho cheese
