Suckling lamb chop with Parmesan serum, fritter and asparagus

Martín Berasategui2018

Museo Nacional Thyssen-Bornemisza
Madrid, Spain

Recipe created by chef Martin Berasategui inspired on Hackert work "Landscape with the Palace at Caserta and Vesuvius" at Museo Nacional Thyssen-Bornemisza.

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Details

Title: Suckling lamb chop with Parmesan serum, fritter and asparagus
Creator: Martín Berasategui
Date Created: 2018
Type: Dish
Publisher: Museo Nacional Thyssen-Bornemisza
Rights: Martín Berasategui
External Link: More about the book "Dishing Up the Thyssen"

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