(R)evolution of Kobariški Štrukelj – Smoked Pork Creme Brulee
This is an amazing dish served at Hiša Franko last season created by Head Chef Ana Roš called (R)evolution of Kobariški Štrukelj. It consists of parsnip, apple, walnut and pork...
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Cuisine: Slovenian Cuisine
Ravioli with Pistachios and Ricotta, Pear Purée, Foie Gras, Veal and Cream Sauce
Ravioli with Pistachios and Ricotta, Pear Purée, Foie Gras, Veal and Cream Sauce is one of the most popular dishes at fine dining restaurant Restavracija JB, Ljubljana. Recipe was provided...
