Tag Archives: Gambero Rosso School

Chilled Asparagus and Venus Clam soup served in a glass

This is a recipe I learned at the Gambero Rosso cooking school in Rome a few years ago so I take no credit for it whatsover.  I love the fact that it can be made in advance and put in … Continue reading

Posted in Antipasti, Basic Techniques, Fish and seafood, Herbs and plants, italian home food | Tagged , , , , , , , , , | 1 Comment