Recipe of wagyu beef with airy nitrous parmesan rocks, creamed peaches from Calanda with wine reduction

Enjoy this recipe of chef Félix Baztán Martínez with our Anayon Garnacha. Print Wagyu beef with airy nitrous parmesan rocks, creamed peaches from Calanda with wine reduction Author Félix Baztán Martínez Ingredients120 gr wagyu beef per person (karubi cut)300 gr Parmesan cheese100 ml milk.200 ml crema 38% fat.2 soda siphon chargers.100 gr Parmesan cheese.100 ml…

Are you 21 or older? Please confirm that you are of legal drinking age in the country where this site is accessed.