Risotto with red pepper and cod with veins of garlic sauce Pumpkin gnocchi, leeks and sage


Garlic cream. We boil five times, always changing the water, the garlic cloves cut in half and deprived of the core. We do the sixth boiling in milk; once we have boiled in milk for 4 minutes, blend with the immersion blender and leave it to warm over the very low flame, making sure that the bottom of the pan does not burn (the ideal would be in a bain-marie).

Preparation time
60 min
Cooking time

1h and 50 min



Total time

2h and 50 min