Agnolotti 1: Beetroot, granny smith and horseradish
Agnolotti 2: Pancetta, leek, sage, ricotta
Brought together by a thick hazelnut-celeriac cream sauce
Garnish: Apple chips, beetroot chips, toasted hazelnut and fresh horseradish
What's your opinion?
by pepcass0
3 Comments
White plate would have been more better. Looks nice.
I’m only seeing one pasta. I’d limit to one garnish because it’s looking buried and lost. Maybe just the beets for color. Perhaps you could intertwine the two pastas together is some way because it seems like two different dishes. Your cream sauce reads more like a purée. The textures sound a little starchy and grainy all together as one. I don’t know how I feel about all those flavors in one dish.
This should be two separate dishes.