Chef's Recipe

Prasad Parab

February, 2019
The Master Responds

After 21 years in a highly demanding market with very limited resources, consistently delivering a unique and savvy product, Chef Parab has learned the true importance of thinking "outside the box". "Yes is the answer, what is the question?" is his kitchen motto. Extremely skilled in European & International cuisine he has an extraordinary experience in Kitchen designing and restaurant openings.

SPINACH AGNOLOTTI

INGREDIENTS -
  • Butter 25 gr
  • Plain flour 1.5 tbsp
  • Milk 500 ml
  • Light thickened cream 3/4cup
  • Gorgonzola cheese 50 gm
  • Mozzarellas cheese 40 gm
  • Baby spinach 75 gm
  • Fresh ricotta and spinach agnolotti pasta 625 gm
  • Basil leaves 20 gm
  • Salt and seasoning

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