Yesterday, I cooked for my brother-in-law and his enchanting wife. After having read my blog, he was keen on trying the Onsen eggs. I created a starter around the eggs and integrated the dish into an Italy-inspired green menu in honor of the season:
- Antipasto: Wild garlic soup with Onsen egg
- Primo piatto: Pasta primavera
- Second piatto: Deboned chicken thighs on green bell peppers and chimichurri
- Dolce: Cashew panna cotta with grape compote, caramelized cashew nuts and matcha candied rose petals
Two of the courses were vegan. A third one could easily have been left vegan. Do you know which ones?